• Vegan Tikka Masala {Recipe}

    Vegan Tikka Masala {Recipe}

    I discovered the deliciousness of jackfruit curry from my Great Aunt in Delhi years back. I realize now that it has really become popular as a meat substitute so I thought it would be perfect paired with my Tikka Masala sauce, which is the first vegan version of the sauce available. Try this recipe and let me know what you think! Also if you don't have jackfruit, you can also make this recipe with sautéed tofu or a can of chickpeas. Enjoy! Jackfruit Tikka Masala Serves 4 Ingredients 1 tablespoon oil 10-14 oz jackfruit chunks, ready to eat or canned...

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  • Making Coconut Dal & Turmeric Rice w/ Alok @ Food52 {VIDEO}

    Making Coconut Dal & Turmeric Rice w/ Alok @ Food52 {VIDEO}

    Food52 recently invited me and Alok to their kitchens to make coconut dal and turmeric rice for a cooking series with kids and their parents called More Ketchup Please! You can catch me talking about the recipe while he downs an entire bowl of yogurt (much of which ends up on his face 🤣) The full recipe and story is over at Food52. Thank you to the Food52 team for such a special experience and capturing it all in this beautiful video!

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  • 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 sherry 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, vinegar,...

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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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