Local, seasonal produce is at the heart of this new, innovative, casual restaurant in Mumbai that recently garnered a coveted spot in the “Discovery Series” of the World’s 50 Best Restaurants initiative. The kitchen is a collaboration between Goa-born culinary director/ partner Floyd Cardoz, whose Tabla restaurant was a pioneering, acclaimed Indian restaurant in New York for many years, and Thomas Zacharias, the Kerala-born executive chef who cooked at Le Bernardin in New York before returning to his native India.

Floyd Cardoz, the celebrated chef and winner of Top Chef Masters, brings his signature mark to the food at The Bombay Canteen with a menu, which highlights seasonal produce and flavorful cooking. Cardoz grew up in Bandra and attended culinary school in Bombay. An opportunity to work under Chef Gray Kunz led Cardoz to New York City, where he rose from chef de partie to chef de cuisine in five years. Over the next two decades, Cardoz helmed several establishments that celebrated his “New Indian cuisine,” of which one was the famous Indian restaurant “Tabla”. He is a four-time James Beard Award nominee and the recipient of the first-ever “Humanitarian of the Year Award” from Food TV. Cardoz is the author of Flavorwalla which was published by Artisan and One Spice Two Spice which was published by Harper Collins. He is also the Chef/Managing Partner of "Paowalla", a new restaurant in New York City.

Chef-partner, Thomas Zacharias or Toma as he is fondly known, began his culinary journey in his grandmother’s kitchen in Kerala. He completed his Hotel Management at the Welcomgroup Graduate School of Hotel Administration in Manipal and went off to the Culinary Institute of America (CIA) in New York. Upon graduating, he worked at the three star Michelin seafood restaurant Le Bernardin also in New York City. In 2011, Thomas found his way back to India and joined Olive Bar & Kitchen in Bandra where he spent three years managing the kitchen operations. The inspirations from his gastronomic travels through India’s various regions, the bounty of the Mumbai markets and his grandmother's kitchen all reflect in the menu at The Bombay Canteen.

Thomas Zacharias’s or Toma as he is fondly known, began his culinary journey in his grandmother’s kitchen in Kerala. He completed his Hotel Management at the Welcomgroup Graduate School of Hotel Administration in Manipal and went off to the Culinary Institute of America (CIA) in New York. Upon graduating, he worked at the three star Michelin seafood restaurant Le Bernardin also in New York City. In 2011, Thomas found his way back to India and joined Olive Bar & Kitchen in Bandra where he spent three years managing the kitchen operations. The inspirations from his gastronomic travels through India’s various regions, the bounty of the Mumbai markets and his grandmother's kitchen all reflect in the menu at The Bombay Canteen.

Their approach
Every restaurant I have been involved with, from Tabla to North End Grill, to The Bombay Canteen and now Paowalla; vegetables have always had and will have an important role to play on the menu. In 1998, famous chef Alice Waters visited Tabla, and as a young chef I was thrilled beyond belief. I had a chance to connect with her while she dined. My first comment to her was about how lucky chefs were in California since they are exposed to produce that they have available year-round to cook with. She looked me in the eye, and replied: “New York has the best apples, potatoes and onions. The day you learn to appreciate and cook with your state's bounty is the day you will become a good chef!” Her advice has stayed with me and inspired me over the years. I have embraced local produce and its value to the health of the planet. When we discussed the initially stages of The Bombay Canteen, it was important to concentrate and focus on locally available vegetables. Initially it was extremely hard to source and procure these local indigenously grown vegetables. Our team worked tirelessly visiting markets in Mumbai and elsewhere in India to speak to local artisans and make connections for these ingredients. Needless to say, that today it’s a lot easier to get producers to believe in The Bombay Canteens culinary vision. We also realized over the years that adding plant based products helps to bring variety in flavor as well as texture to our menus. An animal protein-rich diet is not only unhealthy but also leads to various sustainable issues. Balancing out our diets with a balanced meal of both plant and animal is very important.: What is your best advice to a young and upcoming chef wanting to move towards more plant-forward menus?
Embrace the variety of plants and seasonality, as plant-based products have the best value in terms of flavor, texture and cost. Adding plant-based products help add value to a meal!: What three plant-based foods could you not be without in your kitchen?
Ginger, rice and spice