Brooklyn Delhi

Brooklyn Delhi recipes were developed by award winning and New York Times acclaimed chef and cookbook author Chitra Agrawal. Usually achaar is really spicy and really salty, which means you don’t eat a lot of it, but the Brooklyn Delhi recipe highlights the flavor of the vegetables and fruits, as well as the aromatic spices and chilies. Traditionally, achaar is eaten with rice, dal, curry or yogurt, but Brooklyn Delhi’s recipe is super versatile and also pairs well on sandwiches, burgers, eggs, mixed into bowls, soups or noodles, and you can also use it to finish dishes - add a few spoons to punch up your pasta sauce for instance.