Brooklyn Delhi Sauces - Bringing Indian Inspired Sauces into your Kitchen.

Brooklyn Delhi

We are excited to present this fantastic line of sauces and chutneys created by chef and cookbook author Chitra Agrawal. She has been featured in The New York Times, Food & Wine, Bon Appetit, among others for her cooking and is the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn. Chitra travels to India each year to visit family and gain inspiration for her recipes.

May be an image of 2 people, food and indoor — photo by Brooklyn Delhi

Find these amazing Brooklyn Delhi products at Herma’s…

Golden Coconut Curry – Tikka Masala – Coconut Cashew Korma – Mango Chutney – Roasted Garlic Achaar – Guntur Sannam Hot Sauce – Curry Ketchup

Information about each product…

Below is a wealth of information about Brooklyn Delhi’s sauces written in Chitra Agrawal’s own words. First, she has provided a tip on how to bring on the heat.

Note, my simmer sauces are all mild so you can make them for your household and each individual can modify the heat with our achaar. That’s how we do it at home. Feed our toddler the sauce with veggies and a protein, grain and yogurt and then we layer on our achaars for kick!

Golden Coconut Curry

Inspired by my time in the coastal state of Goa and and love of Thai food, this dreamy coconut curry is infused with caramelized onions, golden turmeric, fresh ginger, garlic and lemon juice, and an aromatic blend of Indian spices. A wonderfully versatile sauce that is luscious, lemony, savory and a little sweet and spicy all at once.

Instructions: Add 1 jar of our Golden Coconut Curry to 1 lb sauteed tofu, chicken, fish or veggies or 1/2 cup cooked lentils. Add 1/4 cup water or up to 1 cup coconut milk. Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar or chutney (optional) over rice or with naan.

Tikka Masala

May be an image of 1 person and food — photo by Brooklyn Delhi

photo of Chicken Tikka Masala with Guntur Sannam Hot Sauce if desired

Tikka Masala is my guilty pleasure. I love the flavor so much I figured out how to make a healthier version that was just as delicious and vegan so I could enjoy it more often. My tikka masala sauce is layered with luscious coconut cream, tangy tomatoes, caramelized onions, fresh garlic and ginger, and an aromatic blend of warming Indian spices and sweet paprika.

Directions: Add 1 jar of our Tikka Masala to 1 lb sautéed chicken, tofu, paneer, jackfruit or veggies. Add 1/4 cup water or up to 1/2 cup coconut milk or cream for a richer sauce. Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar (optional) over rice or with naan.

Coconut Cashew Korma

Korma equals comfort food. I put my own spin on this curry house staple, replacing the dairy in the original recipe with organic coconut cream, pure cashew butter and a bit of shredded coconut for good measure. The result is a delicate, luxurious sauce with a hint of cardamom and black pepper.

Directions: Add 1 jar of our Korma sauce to 1 lb sautéed chicken, tofu, paneer or veggies. Add 1/4 cup water or up to 1/2 cup coconut milk or cream for a richer sauce. Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar (optional) over rice or with naan.

Mango Chutney

May be an image of food — Brooklyn Delhi

Many summers ago, I spent time traveling in North India visiting relatives on my father’s side. While in the beautiful city of Dehradun at the foothills of the Himalayas, my grandmother’s sister made me this phenomenal mango chutney using grated green mangos, ginger, vinegar, black pepper ( and I’m sure a lot of sugar:) that we ate on mathri, a crisp cracker flavored with carom seeds. I can still remember the flavor.

When I got back home to Brooklyn, I wanted to create my own version of this delightful chutney. I decided to cut back on the sugar for this recipe by using ripe mangos and golden raisins. I added fresh ginger for heat, a little garam masala for warmth, and a touch of lemon juice for a nice sour note. In tasting this chutney, I was instantly transported back to my Great Aunt’s kitchen.

Pair with curry, cheese and crackers, fancy grilled cheese, grilled meats like pork. Also great as a glaze for a number of protein recipes or an ingredient to flavor a dressing like with cole slaw.

Roasted Garlic Achaar

Roasted Garlic Achaar, a 2018 FABI winner, is a condiment made with garlic roasted, lemon, oil, a mix of Indian spices, red chili powder and unrefined cane sugar. It has a spicy, lemony, savory, sweet flavor. Use it just like a roasted garlic spread or chili sauce.

Traditionally it’s eaten with rice, curry, dal and yogurt, but you can use it as a base for pizza or pasta sauces, aoilis, soups or marinades and it’s fantastic in garlic bread or top it on most anything – burgers, eggs, sandwiches, tacos, chicken, ramen, etc.

This is what others have said about it…

Redolent of lemon, turmeric, and, yes, garlic, this ultra-flavorful relish works well on anything, but we particularly like it as an atypical addition to hot dogs. – L Magazine

But it’s the garlic achaar condiment from Brooklyn Delhi that makes the thing flat-out ridiculously delicious, and will blast your taste buds into consciousness any hour of the day or night.” about us on R&D’s Seeded Yogurt on Roti Sandwich– New York Magazine

Hot Sauce with Guntur Sannam Pepper

May be an image of food and indoor — photo by Brooklyn Delhi

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!

Curry Ketchup

If you love our tomato achaar, you are going to go wild for our Curry Ketchup which is a little sweeter and a little tangier with just the right amount of heat. We make a homemade ketchup and then infuse it with the umami flavors found in our tomato achaar. Made with roasted garlic and chili peppers, this condiment will add a punch of flavor to grilled cheese (our favorite), burgers, brats, fries, and eggs.

Plus: our Curry Ketchup has a quarter of the sugar and half the sodium of regular ketchups and a ton more flavor!

Here is what others had to say about it…

We think it would taste great with onion rings, hot dogs, or fries, but one staffer said that she’d “put this one on everything.” This is one of the more sophisticated sauces we tried, with its charred tomato flavor and a heat that lingers rather than stings. – Food & Wine

Add a little bit to whatever you’re eating to give it a spicy, sour, sweet and savory kick! Super versatile and also pairs well on sandwiches, burgers, eggs, mixed into bowls, soups or noodles, with cheese & crackers, etc. and you can also use it to finish dishes – add a few spoons to punch up your pasta sauce, lentils or shakshuka.

At Herma’s we carry jars of peas and carrots – a perfect addition to most Indian dishes.

Come to Herma’s to enjoy these amazing sauces. Try it today!

All photos were taken from Brooklyn Delhi.