Meet Khaana Collective contributor Rachel Gurjar!
I came to know Rachel from her inspired work as the test kitchen manager and food editor at the feedfeed, an online forum connecting over a million people who love food. Rachel traded a career in journalism in India to pursue her passion for food in New York City first at the Culinary Institute of America and then as a chef before landing in her current role in food media. She now develops, styles and photographs recipes along with hosting cooking videos which really showcase her infectious personality. Her culinary style is equal parts innovative and fresh and I’m in love with everything she creates.
I feel so lucky to call Rachel a friend. Ever since we connected Rachel has become a collaborator, sounding board and a champion for my work at Brooklyn Delhi. I’m very excited to share more of her story with you.
Photo by Rachel Gurjar
Rachel Gurjar's Summer Breakfast Bowl is a bountiful recipe that brings together a refreshing salad vibe and brunchy eggs with a little heat from our Guntur Sannam Hot Sauce and sweet notes from a Mango Chutney-slathered toast.
Brooklyn Delhi Summer Breakfast Bowl with Fried Eggs and Sourdough Toast by Rachel Gurjar
2 eggs, fried
2 tablespoons avocado oil
1 avocado, scooped
1 bunch lettuce, washed
½ lemon, juiced
1 cup, sungold tomatoes, halved
2 slices sourdough bread, toasted
Blackpepper, to garnish
Sea salt, as needed
In a medium bowl, add lettuce, lemon juice, salt and pepper. Toss to combine.
Spread Brooklyn Delhi Sweet Mango Chutney on toasted bread.
In a medium skillet over medium high heat, fry the eggs, basting the whites with a spoon, about 3 minutes. Carefully remove from pan onto a plate.
To assemble, add tomatoes, eggs, avocado, dressed lettuce to a serving bowl. Drizzle a generous amount of Guntur Sannam Hot Sauce, salt, pepper and add toasted bread. Serve immediately.