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
Rhubarb Ginger Achaar is Here! July 21 2014
You can order it online here or pick it up in Brooklyn at Greene Grape Provisions, Sahadi's, The Brooklyn Kitchen, Owl & Thistle General Store, Depanneur, Urban Market of Williamsburg or in Manhattan at Kalustyan's & URBO NYC for now!
We only made 3 batches so get it while it's still available this season. And it's hot if you like that sort of thing;)
Our newest flavor, rhubarb ginger achaar (on the right, above) is now available for sale at Smorgasburg in Williamsburg on Saturdays until the end of June. The season is ripe with rhubarb and we are sourcing from a number of local farms to take advantage of the short season. Farms we are working with in the area are Samascott Orchards, Willow Wisp Organic Farms and Wilklow Orchards.
And it seems like we're not the only ones who enjoy a savory rhubarb, just a few days ago New York Times food writer Melissa Clark contributed this article on the topic: Rhubarb Flaunts Its Savory Side. Our achaar is reminiscent of a South Indian lemon or green mango pickle - tart and flush with the flavors of fresh ginger and green chilies.
Here's a sneak peek at our rhubarb label. Right now it's in black and white until we get our hot pink (yes, hot pink!) labels in the mail! This flavor will be in stores soon for a limited period of time so catch it while you can:)
Tangra Spring: Indian-Chinese Pop-Up on May 22nd May 06 2014
We'll be served at Tangra Spring, a seasonal vegetarian Indian-Chinese pop-up dinner series founded by our co-owner Chitra Agrawal and cookbook author Diana Kuan. You'll be able to try our tomato, roasted garlic and a special coconut chutney with the multi-course meal made with all Spring produce. The dinner will also be served with local beer and apple cider. Snag you tickets here: http://tangraspring.eventbrite.com
Every Saturday: Brooklyn Flea Smorgasburg April 14 2014
Get Cara's recipe and more details on how you can try it out for yourself at her site.
photo credit: Cara Eisenpress
Gluten-Free EatUP Market March 09 2014
Come say hi to us at the Gluten-Free EatUP Pop-Up Market put on by Levine's General Store. We'll be sampling our tomato achaar alongside other gluten-free foods made by local makers.
Recipe: Tomato Achaar Shakshuka March 05 2014
One of our favorite tomato achaar recipes is Indian-inspired shakshuka, Middle Eastern eggs cooked in a spicy tomato sauce.
Tomato Achaar Shakshuka
1 1/2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/2 red bell pepper, chopped
1 garlic clove, crushed
1 1/2 cups tomato, diced
1-2 tablespoons Brooklyn Delhi tomato achaar, more if you’d like
salt and pepper, to taste
Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.
With a spoon, make 2 indentations in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the indentations. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.
Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.
Featured in Saveur Magazine February 26 2014
It's hard to believe we've only been in business for a couple months! Getting accolades like this from one of our favorite food magazines gets us more motivated in this busy and challenging (yet rewarding;) time of getting our small food business up and running! Thanks Saveur for the vote of confidence.
'Pantry Must Have' on Food52's Provisions Shop February 25 2014
One of our favorite recipe and food community sites, Food52, co-founded by former food editor at the New York Times Amanda Hesser, just named us a 'Pantry Must Have' in their online shop, Provisions! You can now purchase our achaar directly from their shop here.
We feel pretty special to be on that shelf!
Recipe: The Delhi Turkey Sandwich February 20 2014
Growing up, a favorite sandwich of mine would be a little bit of lemon achaar, cheddar, cucumber and tomato. Sounds quite simple, but achaar will definitely take you places:)
Some of the grocers that are carrying our tomato achaar have a similar idea. The Williamsburg grocer, Depanneur used it to make a signature sandwich called 'The Delhi Turkey' - turkey, hummus, tomato achaar, cucumber and arugula on a baguette. Our local grocer, Greene Grape Provisions loved the idea so much they served a similar variation with roasted turkey, which sold out during their lunch rush!
What sandwich would you make with our tomato achaar?
February 15th: Vegan Shop-Up February 12 2014
We're psyched to be included as one of the vendors for the 4th Anniversary Vegan Shop-Up. The Vegan Shop-Up is the largest vegan market in the city and features some of the best vegan makers around. I hope you will come say hi and join us there:Saturday, February 15th
Pine Box Rock Shop
12 Grattan St.
Recipe: Goat Cheese, Cucumber & Tomato Achaar Crostini February 05 2014
This recipe and photos come to us from our friend Tom at Little Island Kitchen. Little Island Kitchen is an online marketplace for your favorite small batch and specialty foods and where you'll also find Brooklyn Delhi available for sale.
Tom has been getting mighty creative with our tomato achaar as you can see from this post. We thought it would be fun to feature his crostini recipe, which looks amazing and is really quick to pull together with a baguette, goat cheese, avocado and of course us! This is the perfect appetizer to serve at a party or bring to a potluck.
Batchery: Brooklyn Food Artisan Pop-Up Market January 30 2014
We're excited to announce that we've partnered up with our friend Sonya from Bacchanal Sauce to organize a little pop-up market called Batchery that will feature 15 local food artisans selling their goods. The market will take place on Feb 22 at Bat Haus from 12PM-6PM.
We have an amazing roster of vendors including: Brooklyn Delhi (of course!), Bacchanal Sauce, Better Off Spread, Mike’s Hot Honey, The Jam Stand, Sour Puss Pickles, Cocktail Crate, Thumbs Cookies, Brooklyn DIY Supply and more!
If you're in the NY area, come stop by:
279 Starr Street (off Jefferson L)
Brooklyn, NY 11237
Recipe: Super Bowl Nachos with Tomato Achaar Kick! January 28 2014
Our First In-Store Demos January 26 2014
Recipe: Tomato Achaar Coconut Curry January 07 2014
This is a Thai-inspired tomato achaar and coconut milk curry recipe. You can add veggies, tofu or chicken to the mix for a quick dinner over rice or noodles.
Tomato Achaar Coconut Curry
1 13.5 ounce can of coconut milk
1 tablespoon Brooklyn Delhi tomato achaar
2 teaspoons oil
1/4 onion, sliced
1 teaspoon ginger grated
handful of baby spinach
3 mushrooms, sliced
6 ounces firm tofu, cubed - can just throw it in, sautee it lightly beforehand or use the baked & marinated variety (We like Wildwood brand) - can also sub in chicken
cilantro & lime for garnish
salt to taste
In a pan, heat 2 teaspoons of oil at medium-low heat. Add in the onions and saute until translucent. Quickly mix in the shredded ginger and give a good stir.
Add in the coconut milk and mix well. Spoon tomato achaar into the pan and mix well. Turn the heat to medium-high and let the coconut milk simmer. Add in the mushrooms and tofu and simmer for 5 minutes. Add in the spinach and simmer until it wilts. Add salt to taste. Turn off the heat.
Squeeze lime on top and garnish with cilantro!
Serve over rice or noodles.
Sponsoring Woks & Lox December 23 2013
Woks & Lox is a Jewish-Chinese holiday feast put on by our friends and couple Veronica Chan and Jeff Orlick. The two came up with the idea a few years ago as a way to give Christmas orphans in New York something to do while also celebrating their Chinese and Jewish heritage through a fusion menu. It's been so successful (check the event's press coverage!), they have continued the tradition.
The past couple of years they have collaborated with Chef Chichi Wang on a vegetarian menu served at Queen's Kickshaw and this year they will be holding Woks & Lox at historic Nom Wah Tea Parlor in Chinatown on Dec 8th at 10PM with a meal prepared by Chef Chichi and Noah Arenstein of Scharf & Zoyer. This year, the menu will also have both veg and meat dishes and will be served with a special Jewish-Chinese brew from Single Cut Brewery.
In addition, there will be fun games and a Chinese auction where a bottle of Brooklyn Delhi tomato achaar will be one of the prizes paired with Diana Kuan's 'dumplings around the world tote bag' from her new site Plate & Pencil - an Indo-Chinese gift at a Jewish-Chinese dinner seems totally fitting:)
Diana and I are co-hosts of Tangra, a seasonal vegetarian Indo-Chinese pop-up dinner series so we were excited to team up on this sponsorship for Woks & Lox.
There will be tons more prizes auctioned off from other Woks & Lox sponsors.
If you find yourself on the orphan list this holiday, consider purchasing a ticket:
Woks & Lox
Dec 28th @ 10PM
Nom Wah Tea Parlor
13 Doyers Street
New York, NY 10013
Our First Two Stores & A Note On Wholesale Pricing December 19 2013
That's right Brooklyn Delhi is now being carried in two physical stores. It's kind of surreal to go from the idea of a product to actually seeing it on a store shelf. We have been lucky in that friends in the food community in Brooklyn (Jackie Gordon AKA Singing Chef, Dara of With Love From Brooklyn & Allison Robicelli to name a few) have helped to spread the word about our achaar before we even approached any stores. The two stores which we'll always keep dear to our hearts are Greene Grape Provisions in Fort Greene and ALC Italian Grocery in Bay Ridge. We're so thankful to them for giving us a shot!
So if you are looking to get your food product in stores, there are a couple things you should know. The first is that you should have a sales sheet prepared that has information about your product and a brief story or rationale for why the store should carry it and why a consumer would want to buy it. You will also need to determine your wholesale price.
There are a couple terms that you should be familiar with before you come up with your wholesale price - markup and gross margin. Markup is basically the percentage difference between your wholesale price and the retail price or what the store is selling your product to consumers for. For example, if your wholesale price is $1 and the retail price is $1.25, then the markup is 25% and is calculated as follows: (retail price - wholesale price) / wholesale price.
That is a figure to be familiar with, but the more relevant term to apply when coming up with your wholesale price is the gross margin because that is usually what stores use to calculate their retail price. This equation is calculating the percentage difference between retail price and profit for the stores. Usually for speciality food stores, their desired gross margin is in the 40% range so using this as our assumption, the retail price is calculated as follows: retail price = wholesale price / (1-0.40). That said, if your wholesale price was $1, your product would sell for $1.66 in the store at a 40% gross margin.
All in all, you should make sure that you are selling your product at a fair price to a consumer and that you are not losing money.
I hope this is helpful and feel free to leave a comment or email if you have any other questions on the topic. It can get a little confusing!
Our First Market Experience @ Brooklyn Holiday Bazaar December 17 2013
On this blog, I'm going to share a little of the behind-the-scenes of launching a small food business. I thought this may be helpful for anyone thinking about coming out with a food product of their own or just to inform those that are curious about it.
I'm happy to report that we survived our first market! As we've been getting the brand and the product up and running, I signed up to be part of the Brooklyn Holiday Bazaar to kind of give us a deadline to be ready for. Knowing my procrastinating self, I thought this would be the best course of action. I have sold at markets in the past with prepared foods but packaged foods is a whole other ball game. Of course there were things that went wrong, but all in all I was really happy with how it turned out.
So at the point I signed up for the market, we had all of our necessary paperwork, insurance, product testing, sourcing out of the way.. and of course our secret recipe:) Ben had already designed the logo and label, but we needed to get them printed and delivered in time for the market. What happened was the labels didn't arrive in time (not naming any names UPS!) so on the fly, Ben designed and printed circular labels for us to go on top of our jars - love that guy:) They looked awesome too:
The other major piece of the puzzle was preparing and packing our first large batch at a local commercial kitchen space. It's quite different to be making your recipe for a few units versus making it for a few hundred units. Before going into the kitchen, I calculated all of the ingredient measurements - bringing a kitchen scale was a really great asset to have, in addition to having my own thermometer, ph meter and funnel. Also having a car is a giant plus if you are going to be carting around a ton of glass bottles (fun!). This industrial size braising pan was my best friend for the day:
Here's part of my first batch of tomato achaar sealing and cooling:
For the first market, I had decided to also sell a prepared food along with samples. We served a tomato achaar tartine with Wisconsin cheddar (Ben's state:) and sliced cucumbers on SCRATCHbread sourdough (my fav!).
Markets have always been a lot of work but really fun for me because I love talking to people that come up to the table and of course serving them my food. There was a lot of opportunity for that as you can see:
The other part I love is trading food with and meeting my fellow vendors. There's always some old friends and some new.
Allison Robicelli - buddy from back in the day at the Greenpoint Food Market and co-owner of Robicelli's selling her delicious and crazy creative desserts (love her Jersey cookie made from sweet corn and fresh blueberries) and her new cookbook that is seriously funny and full of her and her husband's most amazing cupcake recipes:
Jenny and Jonny of Better Off Spread - new friends that sell super yummy and unique nut butter spreads (have their spicy and sweet made with jalapeños - so good!)
Thanks to Brooklyn Exposed and Brooklyn Makers for having Brooklyn Delhi at the bazaar and looking forward to the next one! Also wanted to send a special thank you to Christy Robb and Mabel Lebron at St. John's Bread and Life. You can view more photos from the Brooklyn Holiday Bazaar here and here.
Market photos courtesy of D. Robert Wolcheck for Brooklyn Exposed.
We will be selling at the Brooklyn Flea starting next year so look for us there!
Brooklyn Exposed Holiday Bazaar This Sunday December 07 2013
We will be launching Brooklyn Delhi this Sunday at the Brooklyn Exposed Holiday Bazaar. I'll be selling jars of our first bottles and also ready-to-eat tartines using SCRATCHbread sourdough, Wisconsin cheddar (Ben's from there:) & tomato achaar. Hope to see you there!
Brooklyn Exposed Holiday Bazaar
Sun, Dec 8th
11AM - 6PM
501 Union St., between Bond and Nevins
Brooklyn, NY 11231