Flavorwalla Cookbook Spice Set
Floyd Cardoz's classic, spice-forward Indian cookbook, with a brand-new cover design.
Flavorwalla Cookbook Spice Set - Cookbook Only is backordered and will ship as soon as it is back in stock.
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Single origin spices sourced directly from small farms
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Floyd Cardoz's classic Indian cookbook, updated with a gorgeous new cover design to match our collaboration Cardoz Masalas!
Recipes include: Shrimp with Spicy Tomato Sauce, Stir-Fried Ground Lamb and Eggs, Brussels Sprouts Hash, Roasted Beets with Orange and Fresh Ricotta, Barkha's Mango-Pomegranate Cocktail, Tanto's Tomato-Potato Curry, Chicken Tagine with Olives, Chickpeas, and Pine Nuts, Vanilla-Bean Kulfi, and Sunday Morning Masala Omelet
Floyd Cardoz was a celebrated Indian-born American chef, beloved for the warmth and spice he infused into ingredients and the genuine care and compassion he bestowed on his staff and guests alike.
In his 30-year career, chef Floyd led restaurants in the United States and India, penned two cookbooks, won a national television cooking competition, and contributed his time and talent to countless charitable organizations. He passed away in March 2020.
Want more?
Get the cookbook and the Cardoz Legacy Masalas 6-pack—featuring Green Tikka, Vindaloo, Goan, Kashmiri, Chaat and Garam masalas—and we’ll include Barkha Cardoz’s cookbook, With Love & Masalas, for free. The book has over 30 simple recipes that use the masalas, making it easy to try them out in your cooking.
Looking for more recipes? Find them at cardozlegacy.com
The Cookbooks + 6 Masalas Includes:
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Every chef has a top-secret recipe of spices they combine for their garam masala. This deceptively simple yet bright and aromatic blend was Floyd’s.
Ingredients:Cinnamon verum, star anise, bay leaf, black cardamom, yellow cardamom, mace, cloves
Heat index: No heat
Size: 1.8 oz
- Finish lentils, vegetables or curries just before serving
- Stir into rice, yogurt or roasted squash
- Add a pinch to cookies, cakes or spiced tea
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Every Goan family has a blend of spices they use for everyday cooking — this earthy, full-bodied masala was Floyd's. This blend turns vegetables and protein into an elegant, mild dish in minutes.
Ingredients:Turmeric, black pepper, cumin, cinnamon verum, ginger, cloves
Heat index: No heat
Size: 1.8 oz
Quick Start Tips: Use with coconut milk to make mild, creamy curries of shrimp, chicken, tofu and vegetables. Or fold with mayo into chopped eggs for a transportive egg salad.
Recipes: Salt Cod Stew with Fingerlings and Fennel, Goan Masala Shrimp Curry
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This blend is tangy, salty, savory, herbal and just a little hot. This was one of Floyd's favorite masalas — and he loved to finish grilled dishes with a generous sprinkle and a squeeze of lime.
Ingredients:Black pepper, Kashmiri chili, cumin, ginger, coriander, fennel, ajwain, mint, black salt (20%), amchur, tamarind, hing
Heat index: Mild
Size: 1.8 oz
Quick Start Tips: Sprinkle on for a perfect finish to fresh fruit, crunchy veggies, grain-based salads and chaats, and anything else that needs an extra sizzle of flavor. Or fold into smashed avocado for fast and full-flavored guacamole.
Recipes: Chickpea and Apple Chaat, Chotpoti: Chickpeas & Potatoes with Tamarind Sauce, Pastry & Eggs
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Chicken tikka was one of the most popular dishes at Floyd's famous restaurant in Manhattan, Tabla. He created the dish to give his guests a new chicken tikka that was different from the typical red tandoori style, using curry leaves, ginger, garlic, and a little chili.
Ingredients:Garlic, black pepper, cumin, curry leaves, ginger, Cobanero chili
Heat index: Mild
Size: 1.8 oz
- Mix with yogurt, oil and lemon for a green tikka-style marinade
- Rub onto chicken, cauliflower or mushrooms before roasting
- Stir into soups or lentils for fresh, savory depth
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When Floyd was 18, he traveled to India’s northernmost state of Kashmir. He had never tasted their mix of Kashmiri chili, ginger, and fennel before, but the combination quickly became one of his favorites. This blend is also known as rogan josh masala.
Ingredients:Kashmiri chili, coriander, ginger, fennel, cinnamon verum, turmeric, cinnamon leaf, black cardamom, yellow cardamom, mace, cloves
Heat index: Medium
Size: 1.8 oz
- Cook into lamb, goat or mushroom curries
- Stir into lentils, chickpeas or vegetable stews
- Rub onto chicken or vegetables before roasting
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Vindaloo is a style of marinated cooking that uses chilis, garlic and vinegar. Floyd's mum Beryl makes amazing vindaloo, and she shared her recipes with her kids.
Ingredients:Garlic, black pepper, Kashmiri chili, turmeric, cumin, sweet paprika, smoked paprika, cloves, cinnamon verum
Heat index: Medium
Size: 1.8 oz
- Marinate meat or vegetables with vinegar, oil and garlic
- Cook into curries, stews or braises
- Rub onto potatoes or cauliflower before roasting
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30+ Indian home-cooking recipes feat. our masalas, written by Barkha Cardoz.
Ingredients: -
Floyd Cardoz's classic, spice-forward Indian cookbook, with a brand-new cover design.
Ingredients:
