When my late husband, chef Floyd Cardoz, started working in the New York hospitality industry many years ago, Indian food and flavors were welcomed by a minimal audience. At his celebrated restaurant, Tabla, he worked to educate diners and chefs alike, pushing palettes with spices to expand their understanding of the place Indian cuisine could (and should) have within American restaurants. 

In 2020, I launched our line of masalas with Burlap & Barrel in his memory to help home cooks embrace those same spices and sensory dishes. At the same time, his last cookbook, Flavorwalla, sold out its last run. 

Over the last few years, we’ve seen the work of Indian chefs and food producers rightly embraced and celebrated across the US in ways we’d only dreamed of—a success rooted in the work Floyd began almost 30 years ago.

So, just as we recently brought a bolder design to our masala labels, we’re now excited to offer a limited-edition reprint of Flavorwalla with a vivid, striking, colorful cover to suit.

I hope the recipes help you create beautiful holiday dishes. Know that our family will be in your kitchen in spirit—and flavor!

This edition includes the 100+ recipes original to the first printing of Flavorwalla: casual dishes Floyd and I cooked for friends and family, along with celebratory ones he prepared with his sophisticated chef’s touch. While they weren’t written with our masalas in mind, those familiar with the blends only need creativity to swap them with individual spices.

Standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Floyd’s signature Tamarind Margaritas (of course!).

Buy with our set of six Cardoz Legacy Masalas and get a freecopy of our our cookbook, With Love & Masalas!

Buy the set at BurlapAndBarrel.