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 Indian-American chef, is the Culinary Director and Partner at The Bombay Canteen, Bombay, India. He is also chef–owner of the modern Indian restaurant Paowalla, in NYC. Winner of Top Chef Masters Season 3 in 2012, Floyd is the author of two cookbooks, One Spice Two Spice and Flavorwalla. A four-time James Beard Award nominee, Floyd regularly works with Share our Strength, City Harvest, C-CAP: Careers through Culinary Arts Program, and Young Scientists Foundation.

Chef-partner, Thomas Zacharias brings to The Bombay Canteen a variety of experiences from working at different kitchens across the globe. Post graduating from Culinary Institute of America (CIA), Thomas decided to travel extensively through India, to the corners of the country to entrench himself in the different elements of regional Indian home cooking. His fun and casual approach to food that celebrates seasonality and indigenous ingredients sourced from around the country is what drives his team 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