I was going to just put this in the "curious" thread, but since food from the Indian subcontinent seems to draw passionate discussion, maybe this will be the place that knocks Indian food lovers' socks off.
In the five years since he closed Tabla, the chef Floyd Cardoz has cooked at North End Grill and opened Bombay Canteen in Mumbai, India. Now he is back in New York with a restaurant he describes as “more Indian than Tabla.” Its focus is the food of Goa on India’s west coast, where he grew up, which is notable for its Portuguese influence. Take the name: Pao are Portuguese buns, usually made with cheese. Here they look like elongated Parker House rolls and can be ordered with fillings, in the street-food style called wada pao. Much of the menu adapts local seasonal ingredients to Indian dishes, like fried squash blossom pakoras. Pork dishes include ribs vindaloo and a sausage and bacon biryani that suggests fried rice. There’s a bread bar in the middle of the simply decorated room, which Mr. Cardoz said is meant to suggest his grandmother’s house. “It had a yellow front, just like we have here,” he said:195 Spring Street (Sullivan Street), 212-235-1098,paowalla.com.