The Bombay Bread Bar

Indian restaurant · SoHo

14

@eater

"But it was also a cool hangout for Tabla-style cross-cultural experiments. He made pecan chai sticky buns. He brought back the bacon kulcha. And he gave new life to the ubiquitous curd that is burrata, using it to soften the cumin-y sting of daal." - Ryan Sutton

Chef Floyd Cardoz’s Talents Built a Better NYC Restaurant Scene - Eater NY
Jean Schwarzwalder/Eater

195 Spring St, New York, NY 10012 Get directions

thebombaybreadbar.com

14 Postcards

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