Brooklyn Delhi Video on The New York Times!

Ben and I were recently featured in a video on the New York Times all about our business, Brooklyn Delhi.  The short film captures what we do at Brooklyn Delhi and also comes along with us on our first trip together to visit family in Delhi! The video, which was produced by the folks at T Brand Studio & Blue Chalk, is visually stunning and really gets at the vibrancy of the food and streets in India. I am so happy to share this with you all.

Thanks to the teams at T Brand Studio, Blue Chalk & Emirates Airlines for such beautiful footage of us and our family that we’ll always have: Kaylee King-Balentine, Catherine Yrisarri, Jamie Francis and Gayatri Kaul & to our friend Josh Ethan Johnson for his footage of our wedding that also appears in the vid.

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Indian Stuffed Eggplants (Bharwa Baingan)

Indian Stuffed Eggplants (Bharwan Baingan)

Coming back to Brooklyn after being in India for a month has made me crave some of the dishes we had on our trip.  One of them is a North Indian recipe that my father likes to make called ‘bharwa baingan’ that translates to stuffed eggplant in Hindi.  He got his recipe from my Great Aunt Kumud who lives in Delhi.  The eggplants that are used are usually baby ones that you can find in Indian or Asian markets, but I’m sure you could also sub in thin Chinese, Italian or Japanese eggplants.

Indian baby eggplants

Before filling the eggplants, you have to slit them in a specific way. You make two cuts, almost quartering the eggplants but stopping right before the stem.

Indian Stuffed Eggplants (Bharwan Baingan)

The filling is made from blended up onion, tamarind paste, amchoor powder (dried mango powder), red chili powder, fennel seed powder, kalonji (nigella seed), coriander powder and salt.  The original recipe has grated green mango but I’m subbing in the tamarind and amchoor for the sour tang flavor.

Indian Stuffed Eggplants (Bharwan Baingan)

Then it’s time for the messy, fun part where you spoon in the filling between the eggplant slits.

Indian Stuffed Eggplants (Bharwan Baingan)

What gives the eggplant a truly decadent and unique flavor is the mustard oil you use for frying.  You can find unfiltered mustard oil in the Indian store.

Indian Stuffed Eggplants (Bharwan Baingan)

We usually have this curry with hot chapatis or parathas, but you could also serve them over rice with a yogurt sauce.



Posted in Autumn, Curry, Dinner, Favorites, Gluten-Free, North Indian, Recipes Index, Sides, Stir-Fry, Summer, Vegan, Vegetarian | Comments Off on Indian Stuffed Eggplants (Bharwa Baingan)

Hen-of-the-Woods, Havarti & Green Chili Pasta

Mushroom Penne PastaWhile in Wisconsin for our wedding, Ben’s mother found some beautiful Hen-of-the-Woods mushrooms right in their backyard.  This variety of mushroom is usually found in Autumn and is sometimes referred to as maitake (means ‘dancing mushrooms in Japanese), sheepshead mushroom or ram’s head.  They have a full flavor to them that is rich and kind of woodsy and are known to be extremely nutritious.

Hen-Of-The-Woods Mushrooms

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Update: Martha Stewart American Made Awards

Martha Stewart American MadeThank you to everyone that voted for Brooklyn Delhi. I know that many of you came back to vote for us everyday and we really appreciate it! Although we were not one of the 9 American Made winners, the judges at Martha Stewart selected a few honorable mentions out of the pool of 3,000+ applicants and we were one of them! They chose us specifically in the category of Heritage for how Brooklyn Delhi is preserving Indian cooking traditions with local ingredients.  They also invited us to be a special guest at the Martha Stewart American Made Summit, which is open to the public. Here’s more on that if you are interested in attending.  It’s taking place Nov 7 and 8th.

You can read more about us and the other makers chosen in the Heritage category here.

And thank you again, so appreciate the support!

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Paneer Stuffed Mini Peppers w/ Green Pea Chutney

Paneer Stuffed Mini Peppers with Green Pea Chutney

Last week, we received a delivery from Farmbox Direct full of organic vegetables, fruits and cheese.

Farmbox Direct

I was most jazzed about these mini sweet peppers.

mini sweet peppersLooking for some recipes, I posted to my Instagram to see what friends recommended cooking with these beauties. My good friend Oscar had the idea of stuffing them with spiced paneer and I went with it!  And without even realizing it, I kind of created a deconstructed mattar paneer (North Indian peas and cheese curry).

weighing mini sweet peppers

I made a paneer stir-fry flavored with shallot, garlic, ginger and green chilies that I stuffed into the sweet peppers for baking.

cuttingboardsliced mini sweet peppersstuffed mini peppers on baking sheet

Then I blended up the easiest chutney in the world from green peas, cilantro, yogurt and lemon.  It was a nice sweet complement to the spicy paneer curry.

stuffed mini peppers and green peas chutneyThese were delicious right out of the oven.

stuffed mini peppers with green peas chutney



Posted in Appetizers, Autumn, Chutneys & Pickles, Curry, Dinner, Easy, Favorites, Gluten-Free, North Indian, Recipes Index, Sides, Snacks, Stir-Fry, Summer, Vegetarian | 2 Comments

Martha Stewart American Made Awards


You may be wondering why this corner of the web has been somewhat silent recently…  well it’s because this month, I got married to Ben, my partner at Brooklyn Delhi and now in life! Will post more about our wedding as soon as we get more photos back.

photo by Athena Pelton

photo by Athena Pelton

With so much happening, I didn’t even get a chance to share this other exciting news! Brooklyn Delhi was selected as a finalist in the Martha Stewart American Made Awards, out of thousands of makers across the country. From the pool of finalists, 10 Award Winners will be named: 9 by the judges and 1 by the audience! That’s where you come in…

You can vote for us here up to six times a day until voting ends on October 13th. Also, the most active voters each week will be entered to win a prize package valued at $200.

If we garner enough votes, we’ll be awarded $10,000 to help us grow our business. Please vote for us and spread the word!

Update:  Thank you all for your votes. Unfortunately, we didn’t win but am so thankful for all of your support!

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Red Currant Chitranna

Red Currant Chitranna

You can’t walk around the Greenmarket these days without running into bright red currants on the tables, sometimes accompanied by their golden white counterparts.  The white currants tend to be a little sweeter, but I really love the color of the red ones – kind of like delicate red pearls. They’re commonly used to make tarts, jams and I love sprinkling them into plain yogurt with a drizzle of honey.

Red Currants

When I get a carton of them, I also end up throwing them into a number of savory dishes like salads and my personal favorite chitranna, South Indian lemon peanut rice.  The currants add a burst of tart that complements the fried peanuts, sweet grated coconut and spicy red chili in the rice.  With a dollop of plain yogurt on top, this rice is magic and the perfect summer picnic food.

Red Currant Chitranna



Posted in Dinner, Lunch, Recipes Index, Rice, South Indian, Summer, Vegan, Vegetarian | 1 Comment