“Paowalla,” which roughly translates to “a person who makes and sells bread” is a word adapted from Portuguese and Hindi. The restaurant features two tandoor ovens, as well as a dedicated bread bar with a wood-burning oven to highlight the Goan breads that Chef Cardoz grew up with. The menu incorporates Indian spices and unique cooking techniques, including wood roasting to highlight local and seasonal produce, offering a taste of Chef Cardoz's modern-Indian cuisine.
Cardoz first showcased modern-Indian cuisine with the opening of the acclaimed modern Indian restaurant Tabla, with Danny Meyer in 1998. Tabla was a trailblazer of its time and went on to earn 3 stars from New York Times, as well as many more accolades.
After the closing of Tabla in 2011, it was Chef Cardoz's mission to get back to cooking the food and flavors from India that he loved. In February 2015, Chef Cardoz opened The Bombay Canteen in Mumbai, which is a reimagined café that celebrates the local produce and regional flavors of India.
With the opening of Paowalla, Cardoz brings the flavors of his home country stateside, showcasing his Indian heritage through a modern American lens. The food at Paowalla covers all regions of India, and celebrates the wonders of Indian street food along with lesser known dishes.
The menu is divided into multiple sections and is designed for sharing. From the bacon naan or cheese kulcha, to the Chota (Small), Bada (Large) and Patiala (Extra large) dishes, the menu is designed to allow our guests to share and enjoy their experience in a fun and casual atmosphere. The cocktail program celebrates classics like the Tamarind Margarita and Kachumber Cooler, along with new Paowalla favorites.