We're in The New York Post! November 25 2016
Check us out in the New York Post article: Make your Thanksgiving leftovers less boring
Make It In Brooklyn Pitch Competition - We Won! November 25 2016
I pitched my heart out at the Make It In Brooklyn Innovation Summit Pitch Competition put on by The Downtown Brooklyn Partnership and won!
Judges included Charlie O’Donnell, founder of the Brooklyn-based venture capital fund Brooklyn Bridge Ventures; Jay Reno, who won a previous Make It in BK pitch competition with his company, Happy, which was recently acquired; Joana Vicente, the director of the Made in NY Media Center; Steve Kuyan of NYU Tandon School of Engineering; and DK Smith, a marketing and branding consultant
Read more about it on Technical.ly
Featured Local Vendor at Whole Foods August 12 2016
We are excited to announce that we are a featured local vendor at the newest Whole Foods in Brooklyn. This location is in Williamsburg at 238 Bedford Ave. We'll be doing demos frequently so make sure to come by and pick up a bottle there.
We're in the Village Voice! May 18 2016
Recently, the Village Voice paid a visit to our production kitchen at St. John's Bread & Life. They wrote about our process and more about where we produce. Read it!
Recipe: Spicy Cucumber Yogurt Dip May 18 2016
This is one of my favorite ways to eat my rhubarb ginger achaar and the quickest way to get an appetizer on the table for guests. Traditionally the citrus and spicy notes of our rhubarb ginger achaar is paired with yogurt for a magical flavor. Try it out:
Tasting Event @ La Boîte, May 25th May 15 2016
We're excited to be partnering with La Boîte for a special tasting event at their shop on May 25th from 3 to 7PM. You'll be able to enjoy an appetizer featuring our achaar, plus purchase achaar in all of our 3 flavors.
If you have not visited this magical shop, we definitely recommend it. Owned by spice blender extraordinaire & Chef Lior Lev Sercarz (formerly of Daniel), La Boîte features over 40 unique spice blends, plus tasty biscuits. La Boite also supplies some of the finest restaurants (Le Bernadin) and artisans (Jeni's Ice Creams) around with their signature spice blends.
You can RSVP to this event at @email@example.comTasting Event Details
Wednesday May 25th, 3-7PM
724 11th Avenue
New York, NY 10019
Join us on Pinterest! May 13 2016
We've been having a lot of fun pinning our favorite recipes from around the web. Follow along on Pinterest as we discover the most beautiful and delicious dishes out there!
Talking Food & Race on WNYC May 12 2016
Catch Chitra on WNYC's The Sporkful hosted by Dan Pashman talking about food & race. The special 5-part series entitled Other People's Food featured Rick Bayless, Nicole Taylor, Krishnendu Ray among others discussing the heated top. You can hear Chitra on Part 2 of the series.
For the live taping featuring actress Rosie Perez and musician Ashok Kondabolu, we served delicious labne achaar crostinis. It was a blast!
Featured in Made in NYC Campaign! April 12 2016
We're so happy to announce that Brooklyn Delhi has been chosen to be featured in a new ad campaign from Made In NYC all about food manufactured in the city. Look for us on billboards and in the subway!
Also if you see us in a sign, email it to us: firstname.lastname@example.org
Thanks to Alex from Cocktail Crate for sending us this photo of us on a billboard in LIC over the Long Island Expressway near the Queens Midtown Tunnel:
And our friend Alex from Granola Lab for taking this photo of us at a subway entrance in Sunset Park:
Tomato Achaar: 2016 Good Food Awards Winner January 21 2016
We are thrilled to announce that our tomato achaar won a Good Food Award in the Pantry group this year! If you don't know, the Good Food Awards is awarded to companies that are sustainably and responsibly producing food products that are also tasty! We just came back from San Francisco from the gala to celebrate all Good Food winners. While there, we also took part in the Good Food Mercantile Show.
It was such an honor to win, but on top of it all, I was also asked to give a speech on behalf of all Pantry winners. I was ecstatic to share the stage with so many people in the food world that I have admired for so long such as Sarah Weiner, Founder of Seedling Projects, Alice Waters of Chez Panisse and the Edible Schoolyards, Carlo Petrini, Founder of Slow Food, Patrick Martins, Founder of Slow Food USA & Heritage Radio. One of the best moments of the whole event was accepting our award from Harry Rosenblum, Co-Owner of The Brooklyn Kitchen, one of the first shops to carry us and to support our brand.
Chaat Tostadas from Seven Spoons Cookbook September 15 2015
Chaat is one of our most favorite snacks to eat. It's an Indian street food made with crunchy chips, cool yogurt, spicy chutneys, diced veggies, chickpeas, potatoes and herbs. We made a version of this delicious dish from our friend Tara O'Brady's new cookbook Seven Spoons. She had the brilliant idea of making chaat on top of Mexican tostadas. In place of her tamarind chutney, we used our tomato achaar, which has tamarind in it and fresh local tomatoes.
Get the recipe on Chitra's blog here.
Coconut Chicken & Rice with Roasted Garlic Achaar August 12 2015
Check out this tasty recipe from our friends at Hatchery using our roasted garlic achaar! For the full recipe go to Hatchery and don't forget to tag all of your Brooklyn Delhi recipes on Instagram and Twitter with #brooklyndelhi. We'll share them on our feeds!
Spicy Avocado Toast Recipe April 21 2015
Try our recipe for spicy avocado toast with any of our achaars:
1 slice of crusty bread
1/2 ripe avocado
1 teaspoon tomato, roasted garlic or rhubarb ginger achaar
2-3 cherry or Sun Gold tomatoes, halved
chopped parsley or cilantro
Lightly toast bread on each side. Smash avocado with a fork in a bowl and spread on toast. Smear your achaar of choice onto avocado and place tomato halves on top. Garnish with cut herbs and sprinkle with sea salt. Enjoy and repeat often!
THE Best Spicy Ketchup April 02 2015
Can't believe it's taken us this long to finally make a spicy ketchup with our tomato achaar. To make it, use one part of your favorite ketchup with one part our tomato achaar and mix it together to get the most flavorful and spicy ketchup you've ever tasted.
Then proceed to dip everything you can think of in it! Our first dip was with ambode, a South Indian lentil fritter made with black chickpeas. You can get the recipe for ambode at Chitra's blog here.
Brooklyn Delhi Video on The New York Times! February 25 2015
Ben and I were recently featured in a video on the New York Times all about our business. The short film captures what we do at Brooklyn Delhi and also comes along with us on our first trip together to visit family in Delhi! The video, which was produced by the folks at T Brand Studio & Blue Chalk, is visually stunning and really gets at the vibrancy of the food and streets in India. I am so happy to share this with you all.
Thanks to the teams at T Brand Studio, Blue Chalk & Emirates Airlines for such beautiful footage of us and our family that we'll always have: Kaylee King-Balentine, Catherine Yrisarri, Jamie Francis and Gayatri Kaul & to our friend Josh Ethan Johnson for his footage of our wedding that also appears in the vid.
Featured in New York Magazine! November 15 2014
We're featured in the newest issue of New York Magazine that is devoted to all things Food & Drink. Can't believe it's been less than a year since we've been in business. Pinching ourselves!
The editors at NY Magazine write: "Brooklyn Delhi's tomato achaar. So good you'll want to plop it on everything, if not spoon it down straight from the jar."
The spread is all about The New York Larder, contemporary vs. classic. We feel very lucky to be pictured with some of our favorite local foods like Brooklyn Brine, Morris Kitchen, Sfoglini, White Moustache Yogurt! Love the look of it too:
Update: Martha Stewart American Made Awards November 06 2014
Thank you to everyone that voted for Brooklyn Delhi. I know that many of you came back to vote for us everyday and we really appreciate it! Although we were not one of the 9 American Made winners, the judges at Martha Stewart selected a few honorable mentions out of the pool of 3,000+ applicants and we were one of them! They chose us specifically in the category of Heritage for how Brooklyn Delhi is preserving Indian cooking traditions with local ingredients. They also invited us to be a special guest at the Martha Stewart American Made Summit, which is open to the public. Here's more on that if you are interested in attending. It's taking place Nov 7 and 8th.
You can read more about us and the other makers chosen in the Heritage category here.
And thank you again, so appreciate the support!
Chile Pepper Festival, September 27th September 23 2014
We'll be at the 22nd annual Chile Pepper Festival at the Brooklyn Botanical Gardens on Saturday from 11-6. Come by to enjoy the gardens, listen to music and sample delicious chocolates and hot condiments from local makers. Read more about the festival here.
Vote For Us: Martha Stewart American Made Awards September 23 2014
We are super excited to announce that we were selected as a finalist in the Martha Stewart American Made Awards, out of thousands of makers across the country. From the pool of finalists, 10 Award Winners will be named: 9 by the judges and 1 by you!
You can vote for us here up to six times each day until voting ends on October 13th. Also, the most active voters each week will be entered to win a prize package valued at $200.
If we garner enough votes, we'll be awarded $10,000 to help us grow our business. Please vote for us and spread the word!
Brooklyn Delhi Weds September 23 2014
photo by Alana Lowe
This month, Ben and I made it official and tied the knot in his home state of Wisconsin! To make our wedding extra special we served our friends and family all of our varieties of achaar and Ben designed a cute little tag that mixed both my Indian and his Norwegian heritage to go on each bottle. Our guests ate our achaars with Indian food, local Wisconsin cheeses and also a special Norwegian potato flatbread that Ben grew up eating called lefse. Was very cool to share Brooklyn Delhi with those closest to us!
photo by Athena Pelton
We Love Gooseberries! September 23 2014
Our friends at Wilklow Orchards grew the green gooseberries we made our gooseberry achaar with. If you haven't had an American gooseberry, you can most closely compare it to a sour grape. The red varieties are more sweet than the green ones. Usually, you may find gooseberries in sweet desserts like pies or tarts. In India, you will find gooseberry varieties that are harder on the outside with a little seed in them. They are referred to as 'amla' in Hindi and are often used in medicines or digestives because they are super healthy.
Our gooseberry achaar maintains much of the flavor of the fruit with savory and spicy notes. This variety pairs well with most everything - we love it on a baguette with brie.
We only made one batch so get it while you can and savor the flavor of summer before its gone! Get it!
We're On The Menu! August 08 2014
You can now order dishes with our achaars on the menu in Brooklyn. 61 Local in Cobble Hill is serving up Delhi-devil Eggs made with our roasted garlic achaar.
You can head over to Greene Grape Provisions to order either their roasted chicken or a veggie sandwich featuring our seasonal rhubarb ginger achaar.
And from time to time, we pop up on the sandwich specials at Depanneur in Williamsburg like this one made with spicy tomato achaar goat cheese spread, arugula, red onion, tomatoes and crunchy potato chips on a panini. Follow our Instagram to know when the next special is up so you don't miss out!
Tarte à la Tomato Achaar August 08 2014
This recipe first appeared on The ABCD's of Cooking.
The first time I had a Tarte à la Tomate prepared by my friend Paul's mother Brigitte, I wanted to eat the whole thing.
Brigitte was born in Alsace, France and keeps French cooking traditions very much alive in her kitchen in Vermont. I was lucky enough to spend some time with her there and of course eat her delicious and beautiful food, which I think about all the
I was ecstatic when Brigitte filmed a segment of Paul and Alana's video series, Cooking by Heart and shared her recipe for her Tarte à la Tomate. From watching her video (must be like 50 times now:), I have now made her tarte a number of times in my home. I definitely recommend watching the video several times before making the recipe.
Every year, my friends Jackie and Ken throw a huge pie potluck and this year was the first year I could attend. I decided that I would make Brigitte's recipe but with a little twist incorporating our tomato achaar. In the recipe, she calls for mustard to be spread on the bottom of the crust so instead I subbed in my achaar (which has black mustard seeds) and the 'Tarte à la Tomato Achaar' was born. It was a total hit at the pie potluck!
With tomatoes just appearing at the farmer's market, I hope you'll give this recipe a try this summer. Thanks Brigitte for teaching me the art of the tarte:)
Tarte á la Tomato Achaar
adapted from Brigitte Helzer's Tarte à la Tomate recipe via Cooking by Heart
Savory Dough Ingredients (this dough can be used for any savory pie or tart):
2 cups flour
¼ tsp salt
1½ stick unsalted butter
1/3 cup ice water (may need a little more if the air is really dry)
3 tbsp Brooklyn Delhi tomato achaar
1 cup grated cheese (emmental, gruyere and parmesan), have also used cheddar
1 tsp fresh chopped parsley or oregano
1 tbsp olive oil
fleur de sel
Preheat the oven to 450°F.
Prepare the dough. Combine flour, salt and butter in cuisinart or bowl. Add ice water slowly while pulsing in cuisinart until it gets clumpy. Gather the dough together, being careful not to over handle it (if overworked it won’t be light and flaky). Cover in saran wrap and if you have the time, let it rest in the fridge for 20-30min (or longer if you want to prepare the dough ahead of time, allowing it to return to room temp before working with it).
Butter your tart pan generously. On a lightly floured surface, roll out your dough to be large enough to cover the bottom of the pan and go up the sides. Add additional flour as you roll to keep it from sticking. When finished, roll the dough around your rolling pin and unroll it onto your tarte plan (like Brigitte does in the video). Press the dough down so it fits snug into the pan, cutting off excess dough that falls outside the top of the pan.
Prick a few holes in the dough to prevent it from puffing up. Cook it for about 10 min at 450°F or until it begins to brown.
Spread the tomato achaar on the dough. Layer half of the combination of gruyere, emmental and parmesan cheeses. Then layer your sliced tomatoes and top with another layer of cheese. Cook it for about 20 min at 450°F. The crust needs to be “golden to brown” and the cheese should be nice and melted and almost browned and crusty.
Sprinkle the finished tarte with fleur de sel, chopped parsley, and drizzle with olive oil. Serve warm or cold.
For more recipes ideas with our achaar go here.
Edible Presents: How To Prepare An Indian Feast August 04 2014
On August 6th, Edible Brooklyn & Manhattan are hosting an event all about Indian foods and cooking! We're excited to be one of 4 speakers at this event, alongside local food makers at Dosa Royale, Bittersweet NYC& Wandernosh. I’ll be talking about essential ingredients to get started cooking Indian food in your own home & also passing out sample bottles of our seasonal rhubarb ginger achaar from Brooklyn Delhi.
Edible Presents: How To Prepare An Indian Feast
August 6, 8-10PM
Doors at 7:30PM
79 N. 11th Street
Tickets are $5
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