![]() In her first book Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, Agrawal-best known as founder of Brooklyn Delhi, an award-winning small-batch Indian condiments line-takes readers to her mother’s hometown of Bangalore and back to Brooklyn, where she reinterprets her family’s vegetarian recipes, often using local and seasonal ingredients.Īgrawal first learned to cook her ancestral cuisine at her parents’ side, but she developed and honed her modern, mash-up approach to food on her blog, “ ABCD’s of Cooking,” in 2009. I’ve never had anything like this!’” says Agrawal. Today, Agrawal considers it one of her most successful recipes, not only because it stayed true to the flavors of a traditional sambar while adding a rich sweetness but also because it wowed her toughest critic. ![]() When Chitra Agrawal first prepared lentil stew ( sambar ) with roasted butternut squash puree from her Crown Heights’ CSA share rather than with chunks of yellow pumpkin as is usual in South India, her mother was skeptical. Agrawal first learned to cook her ancestral cuisine at her parents’ side, but she developed and honed her modern, mash-up approach to food on her blog. ![]()
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