"Mumbai-born chef Floyd Cardoz rebooted his acclaimed Paowalla as this more casual kitchen focusing on traditional Indian breads like naan, kulcha, and paratha. The accessible menu skews towards crowdpleasers, like a dip-friendly lamb haleem curry with mint, lentils, and crack wheat. Those who prefer seafood have a strong candidate in the halibut caldin curry, a mild, turmeric-laced coconut stew with cauliflower that traces its origins to the state of Goa." - Dan Q. Dao
