Kachumber Kooler — green chiles, cilantro, cucumber and Plymouth gin
Masala Mary — spiced tomato juice with Ketel One vodka and pickled cippolini onions
Left to right: cilantro, tamarind, rhubarb
Navaratan dal — beans and lentils flavored with ghee
Sea scallops ceviche, marinated with chiles, cucumber, Thai basil and peanuts
New Orleans shrimp curry — Goan classic coconut curry, paired with green mango
Basmati rice pilaf with baby cilantro
Asparagus foogath — asparagus sauteed with mustard seeds, ginger, kokum and fresh coconut
Banana leaf roasted mahi-mahi, marinated with a Parsi coconut-coriander chutney
Chicken kofta korma — chicken meatballs seasoned with cashews, ginger, cilantro and yogurt
Kumquat, citrus and pineapple fruit salad
Pineapple upside-down cake, macadamia crunch ice cream and rum sauce
Executive chef Floyd Cardoz
Since opening Tabla in 1998, Mr. Cardoz has shown diners what happens when fresh, seasonal American cooking meets the richly layered flavor traditions of India. He was previously associated with Lespinasse as executive sous-chef under Gray Kunz.
Out of 10? A very strong upper range 7 to moderate-low 8. There are very few fusion restaurants that remain on my short list of “go-to” places in New York. This is one of them.
Tabla is located at 11 Madison Avenue (East 25th Street) in the Flatiron district of Manhattan.