The great Indian chef Floyd Cardoz recently passed away. It was after he tested positive for COVID-19. The reason behind his death was coronavirus. Furthermore, the Indian news media Scroll reported that his beloved ones confirmed the report. Moreover, the report first started circulating in the Indian media. It was right after the author Rajdeep Sardesai tweeted about the incident. Cardoz was 59 when he died.
Cardoz had admitted himself to a medical clinic in New York in the wake of building up a fever, as per an Instagram post he posted on March 18. (That post was erased and then substituted by another.) The gourmet expert had been in Mumbai, where he ran the acclaimed restaurants Bombay Canteen and O Pedro. Furthermore, he had come back to New York on March 8. The Indian café bunch Hunger, Inc., with which he ran his Mumbai eateries, had put out an announcement affirming that Cardoz had tested positive for the coronavirus.
A Peep In His Background
The culinary specialist first came to New York from his local Mumbai in 1988. Moreover, in 1992 he discovered himself working for the late Gray Kunz at the famous Lespinasse. Working quite a while at that café, he proceeded to open Tabla with Danny Meyer’s Union Square Hospitality Group in 1998. Tabla was quickly invited by critics and coffee shops, and in 2016, New York Times critic Pete Wells explained its bigger impact. He said that Cardoz’s cooking “helped end the era in which the fine-dining wing of the restaurant business operated as a club to which cuisines of non-European descent need not apply.”
Cardoz’s passing is a dismal and sad occurrence for New York, Mumbai, and the world of Indian cooking. He changed the way New Yorkers, comprehensively, considered Indian food with his eatery Tabla. He made way for South Asian culinary specialists that came after him.