News

  • 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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  • Spicy Roasted Garlic Aioli & Curry Ketchup Recipe

    Spicy Roasted Garlic Aioli & Curry Ketchup Recipe

    Grilling season is upon us so why not spice it up this Summer with the most delicious Spicy Roasted Garlic Aioli and Curry Ketchup. We love to dip fries into these condiments and spread them on burgers! Also the aioli is great in potato salad, mixed with a bit of our Curry Mustard (available in June at all Whole Foods locations) and the Curry Ketchup is addictive with grilled cheese sandwiches. Spicy Roasted Garlic Aioli Makes 3/4 cup1 tablespoon Brooklyn Delhi roasted garlic achaar1/2 cup mayo (can sub with vegenaise or aquafaba mayo)2 tablespoons olive oil1 tablespoon fresh lemon juiceMash roasted garlic achaar....

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  • Our Tomato Achaar Wins Front Burner Competition!

    Our Tomato Achaar Wins Front Burner Competition!

    We just returned from the Winter Fancy Food Show in SF and have a lot to celebrate! Our tomato achaar took home the top prize at the Front Burner Competition for a new and innovative product in the food service space.  We were pitted against Chimichurri Autentico from Gardel’s Fine Foods and Modena Pearls of balsamic vinegar from Food Specialties Trading/De Nigris. Chitra pitched Shark Tank-style to 4 judges onstage in front of a live audience of 400 people and ended up winning over the judges and also winning the audience favorite. The Front Burner Foodservice Pitch Competition judges were:...

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  • Our Cookbook Launch Party 3/22

    Our Cookbook Launch Party 3/22

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    We would love to have you join us at the launch party for our cookbook Vibrant India. We'll be serving appetizers featuring Brooklyn Delhi achaars and recipes from the cookbook. In addition Greene Grape Annex will be hosting a special happy hour including a Vibrant India cocktail. I'll do a short reading and sign copies of books. Books will also be on sale at the event. March 22 @ 7-9PMGreene Grape Annex753 Fulton StBrooklyn, NY 11217RSVP

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  • Vote For Us: Tory Burch Foundation Fellows Competition

    Vote For Us: Tory Burch Foundation Fellows Competition

    As many of you know, in 2013, I took a leap of faith to start Brooklyn Delhi. It was my first foray into becoming an entrepreneur, one that has been exciting and liberating and at times downright scary. There's been lots of ups and downs but in general I feel the business is slowly but steadily moving onwards and upwards. And today, I am happy to share some exciting news with you, but I will need your votes to help make it a reality. I was just chosen as a finalist in the Tory Burch Fellows Competition for women entrepreneurs and need your support...

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  • We're A Brooklyn-Made Award Winner

    We are thrilled to announce that Brooklyn Delhi was named a Brooklyn-Made Award Winner by the Brooklyn Chamber of Commerce in the Food Category. The awards honor the year's best certified Brooklyn-made products. The awards recognize companies and entrepreneurs that manufacture their goods in the borough, growing the Brooklyn brand while promoting local economic development. Go Brooklyn!  

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