Barkha Cardoz
Press & Speaking
Barkha speaks about Floyd and partnerships in the hospitality industry at the Welcome Conference.
Celebrate International Women's Day with IAAC and Barkha Cardoz, Surbhi Sahni, Pooja Bavishi. 3/8/21
“A Line of Masalas, But Also a Legacy”
“Barkha Cardoz: Making Masalas to Remember Floyd Cardoz.”
“Chef Floyd Cardoz’s Wife, Barkha, Launches Spice Line to Honor Late Husband”
“Floyd Cardoz’s Memory Lives on Through Masalas”
“By Request: A Legacy Rooted in the Vibrance of Spice”
“Late Chef Floyd Cardoz’s Last Unfinished Project, A New Spice Line, Arrives This Weekend”
“The Sweet Carrot Diwali Dessert I’ll Take Over Pumpkin Spice This Fall.”
“Power Couples: Floyd and Barkha Cardoz”
Barkha Cardoz. Photo by Lauren Volo.
For media collaborations requests concerning Barkha Cardoz, email Daisy Zeijlon.
Barkha Cardoz is a culinary entrepreneur. She is the founder of Cardoz Legacy LLC, the co-creator of FC + B&B Masalas, and the co-founder of The Young Scientist Foundation.
Born in Mumbai and raised in Bhopal, Barkha first stepped into hospitality in Mumbai at The Institute of Hotel Management where she received her culinary training and met her husband, the late chef Floyd Cardoz.
Upon moving to the US in 1988, she worked in garment production and then in fundraising before partnering with her husband to launch The Young Scientist Foundation, an organization giving high school students experience at research labs around the country. In the 2010s, Barkha worked alongside Floyd at their beloved restaurant Paowalla—which later became The Bombay Bread Bar—supervising operations and supply.
In 2020 she launched a collection of masalas in partnership with Burlap & Barrel and in honor of Floyd’s legacy. They are in every way an extension of her kitchen—each an iteration of a spice blend Floyd and Barkha developed and used at home to make dinnertime easier.
Barkha is also working on several new projects, including her debut cookbook with Burlap & Barrel set to publish in late 2023. When she isn’t knee deep in recipe development, she can be found in her home kitchen in New Jersey, spending time with her sons, or traveling to visit friends and family in India.