By Jason Chow from WSJ's Scene Asia blog:
- www.sailusfood.com
- Upma is a simple breakfast and tea-time favorite for Indians made from semolina
Indian food hit a new level of respectability in America Wednesday night: Floyd Cardoz, a Mumbai-born chef who was behind the now-closed contemporary Indian restaurant Tabla in New York City, won the Top Chef Masters, the hit culinary competition TV show on the Bravo network in the U.S.
His winning dish: Upma, a simple breakfast and tea-time favorite for Indians made from semolina. The rest of his menu borrowed heavily from Asia in its ingredients. Included in his three-course feast was a rice-crusted snapper in a fennel-laced broth, as well as his take on beef rendang, a Malaysian stew where the meat is braised in coconut milk and spices.
As the winner, Mr. Cardoz is awarded $100,000 to be given to the charity of his choice. The Indian cook pledged his money to cancer research.
Continue Reading on Scene Asia.
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