Cooking with Indian Spices

Floyd Cardoz is the Executive Chef of Tabla, a groundbreaking restaurant serving New Indian cuisine cooked with the sensual flavors and spices of his native land. He has a new book called One Spice, Two Spice: American Food, Indian Flavors.

Chef Floyd Cardoz's Rice Flake Crisped Halibut, Watermelon and Wilted Watercress Curry

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This recipe, as served at Tabla in New York City, serves 4.

aleppo pepper, freshly ground (if you can't find aleppo, use any good, dried red chili powder...but then eliminate the pinch of cayenne pepper)

1 pinch cayenne pepper

1 1/2 C watermelon juice, made in blender

Salt to taste

Juice of two limes

2 C watermelon, seeded and cut into 1/2 inch cubes

1 bunch watercress, picked of its thick stems and chopped in half

Freshly ground black pepper, to taste

Sweet Spiced Oxtail with Turmeric Mashed Potatoes

Yield: 4 portions

Ingredients:

Goan Spiced Crab Cakes

Yield: 4 servings

Funkround - The Cavendish Orchestra