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The couple married in 1991 after they reconnected in New York. “We are marketing and branding it mainly through collaborations with chefs, artists and media rather than go to trade shows or spend big on advertising.” Barkha met Floyd in 1981 during their culinary training at the Institute of Hotel Management in Mumbai. Photo courtesy: SOGA Design Collective”We were already talking to Ethan Frisch, the co-founder of B&B, about a tie-up for our spices and didn’t ever want to take the retail route because there’s a big chance of failing.Īnd now, I’m proud of the spice blends created by my late husband reaching small kitchen cabinets in America directly,” Barkha told from New Jersey. Though he was not able to fulfil his dream of commercially launching the project before his death, there are now three masala blends - Goan masala, garam masala, and Kashmiri masala - which are available online via The FC + B&B Collaboration Masala project.īarkha Cardoz now actively executes legacy projects of Floyd as the managing member of Cardoz Legacy LLC. The project to create and sell a line of Indian spice blends was launched by Floyd Cardoz himself in 2019 with Burlap & Barrel, a company which sources single origin spices directly from small farmers. She now actively executes legacy projects of Floyd as the managing member of Cardoz Legacy LLC in New York.

We didn’t use pre-packaged spices at home since he always made masala blends and stored them carefully in small containers,” Barkha remembers. We had been married for 30 years and he always loved home-cooked meals. “As I tried to recover from the initial shock and grief, I wanted to make sure that he lived on through his legacy of Indian food. After his death, Barkha decided to take his legacy forward not just with food, but also philanthropy.When popular Indian-American chef Floyd Cardoz died in March last year following Covid-19 complications, his wife Barkha Cardoz decided to carry his legacy forward. Floyd has donated generously to several causes relating to cancer research and healing through his life. A dollar from the sale of each bottle will be donated to Cookies for Kid’s Cancer, a California-based NGO. Recipes with the masalas such as Goan pork stew, chicken tikka and kebabs can be viewed on the website. The three spice mixes-Goan Masala, Kashmiri Masala and Garam Masala-are retailed on an online platform that works with small farmers locally and from all around the world. Roughly about two years ago, he started to work on them as a product that can be standardised and sold. Years later, he packed them for his sons when they were leaving home for college. He offered to help by blending masalas and bottling them in jars for her. But, Floyd would detect that something was amiss. “I started cheating a bit and would get blends from the store,” she shared with Ray.

Floyd would often come home, hoping for a meal of warm Indian food while his wife had days when she would be exhausted. Barkha was working full-time and their two sons were young. She shared that they have been in the making for almost 20 years when Floyd was with the famous restaurant Tabla in New York. “Simple, fresh, fragrant and balanced,” said Barkha describing the masalas in an interview with television show host Rachel Ray. Since the launch, Floyd Cardoz Masalas have garnered rave reviews.

It’s an online retail platform that sells spices, and was founded by Ethan Firsch, who was trained by the late chef. Seven months later, his wife Barkha Cardoz launched a brand, Floyd Cardoz Masalas, on.

One of his unfinished projects was a line of masala mixes from India. Last March, the celebrated chef Floyd Cardoz passed away due to complications related to covid-19. It involves a chef, his wife and his trainee who came together to launch spice blends in a year when tragedy struck. It is a story of time, intention and partnerships.