• The Delhi Dawg

    The Delhi Dawg

    Growing up vegetarian, I never had a hot dog. And as an adult I really had no interest in trying them or vegan versions until I met my friend Marina of Yeah Dawg. She has such passion for what she does and makes a vegan soy free hot dog using just plain vegetables that is delicious. She has created something very special and in turn I wanted to create a cool collaboration between our brands that resulted in The Delhi Dawg. Ingredients: Hot dog buns Vegan hot dogs (i.e. Yeah Dawg) 1 head of cauliflower, chopped into florets 3 tablespoons...

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  • Curry Mustard Shallot Vinaigrette Recipe

    Curry Mustard Shallot Vinaigrette Recipe

    This is our go-to dressing right now. It has everything you could ask for in a dressing - lemony notes, tangy balsamic vinegar, our deliciously complex Curry Mustard, buttery olive oil and sweet shallots. We've used this dressing to flavor a plain green salad, crunchy chopped salads and even drizzled onto roasted vegetables. Curry Mustard Shallot Vinaigrette Ingredients 1 shallot, minced 1 tablespoon lemon juice 2 tablespoons balsamic vinegar 1 tablespoon Brooklyn Delhi Curry Mustard 6 tablespoons good olive oil 1/2 teaspoon coarse salt or to taste fresh ground black pepper 1 teaspoon sugar - optional Method Combine shallots, lemon juice,...

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  • Soba Salad with Spicy Rhubarb Ginger Tahini Dressing

    Soba Salad with Spicy Rhubarb Ginger Tahini Dressing

    I have been obsessed with this recipe for almost 10 years now. I first discovered it from my friend Jo who had seen it on the blog 101 Cookbooks. Over time, I have adapted it using our achaars at Brooklyn Delhi to save time in a pinch or to bump up the flavor if I don't have all of the ingredients. Our Rhubarb Ginger Achaar pairs super well in this recipe. The flavors in this achaar replace the ginger and cayenne in the original recipe and boost the tart with rhubarb, umami flavor with asafetida and heat with fresh green chili peppers....

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  • Chitra's Go-To Brooklyn Delhi Recipes

    Chitra's Go-To Brooklyn Delhi Recipes

    The condiments I develop at Brooklyn Delhi come straight from my home kitchen. These are the flavors I use everyday to make the food I eat. I have a super busy schedule but I make it a point to cook at home almost every day of the week.  I rely on my condiments quite a bit to add a lot of flavor to our meals. Lentils We eat a lot of lentils or dal in our household. Sometimes if I'm really short on time, I just cook some red lentils, salt them and serve with plain rice topped with one...

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  • Top Brooklyn Delhi Community Recipe Ideas

    Top Brooklyn Delhi Community Recipe Ideas

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    The cool thing about our achaars is there is no wrong way to eat them, but the hard part is deciding which option to try first. Here's a few of our community's favorites: Tacos via @TacosOscar (All Achaar flavors) Omelette via @ReensGreens (Pair: Tomato or Garlic Achaar) Avocado Toast via @SupperwithMichelle (Pair: Tomato or Garlic Achaar) Get our recipe for Spicy Avocado Toast. Sandwich Spread via @MurraysCheese  Mac & Cheese via @MorganMaui Rice w/ Sauteed Greens & Tofu via @LukasVolger (Pair: All Achaar flavors) Spice Up Your Soups! Ramen Soup via @MikesMightyGood   Greek Yogurt Dip via @Misspanakopita (Pair: All Achaar flavors) Want more recipe ideas,...

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  • Bombay Frittata from Nik Sharma's Season Cookbook

    Bombay Frittata from Nik Sharma's Season Cookbook

    Our friend Nik Sharma, the blogger behind A Brown Table and columnist of A Brown Kitchen at the San Francisco Chronicle just came out with his first cookbook Season: Big Flavors, Beautiful Food and it is stunning.    We made his Bombay Frittata flavored with ghee, garam masala, crème fraîche, scallions, cilantro and paneer and served it with our Curry Ketchup.  Saying it was delicious is an understatement. The recipe makes enough for leftovers, which are just as tasty the next day. Our founder Chitra wrote a bit more about Nik's book on her blog here. Nik’s Bombay Frittata from Season (Chronicle Books, 2018)Serves 6 Ingredients12 large eggs½ cup crème fraîche½ cup finely chopped red...

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