Tabla Daniel visits Tabla, an Indian--American fusion restaurant in New York City. Chef Floyd Cardoz specializes in mixing traditional Indian spices with contintental cuisine. He spent much of his childhood in Goa, a region of India that was a Portugese colony until the 1960's. Cardoz talks about being Catholic and Goa in an India where religious and regional identies are powerful. Cardoz teaches us to make Rice Crisp Halibut with Watermelon Curry Sauce. Listeners can find the recipe by going to the "recipes" section of the Weekend All Things Considered web page. (15:00) Or you can link to it right here.