Curry mustard just sounds good. Why didn’t anyone think of this before now?
The curry flavor is enough to get your attention, but not overwhelm. Perfect if you want to create a little excitement as a replacement for regular mustard.
Great ideas are almost always blindingly obvious after someone really creative conjures up the thought for the first time. Brooklyn Delhi Curry Mustard is a perfect example of this universal truth. This seems to be what mustard should taste like.
Chef Agrawal, founder of Brooklyn Delhi, has the perfect background to bring us this creative take on American favorites. Her respect for both cultures and cuisines allows her to flawlessly tap the greatness of each in a single product.
Only in America!
- Details & Stories
|Package Size||10 oz.|
|Storage Hints||Refrigerate after opening|
|Other Information||Ground whole mustard seeds|
Stories to Savor
As long time friends of Storied Foods know, we are fascinated by creative types. This is a story about the difference between creating great new taste combinations and just unusual stuff to eat.
Cultures bump up against each other all the time and influence each other. What separates the great tastes and just stuff?
Take “Fusion” cooking. Not a great term for a cuisine. It sounds like a recipe created by a computer or the product of a particle accelerator. Most often, it means that someone mindlessly mashed together two cuisines and got a very meh result - sometimes much worse than that. Think pineapple on a pizza.
Our theory is that good results happen naturally, almost always from the efforts of an single person. That is a pretty good definition of an artistic process. No taste panels or market studies required. That explains why big companies do not create much. It is not what they do.
Chef Chitra Agrawal, founder of Brooklyn Delhi, is one of those creative types. Talking to her, it is clear that she does not think her creations are examples of anything except what she likes. Tastes she grew up with, combined differently. She was born and raised in New Jersey, the child of immigrants from India. Her mother hails from Bangor in the South of India where the cuisine is vegetarian and hot. Her dad from Delhi in the North where the food is closer to what we Americans normally see in Indian restaurants. Both loved to cook.
Slowly, over time, some elements of the cuisines of Northern and Southern India and America seemed to naturally go well together. The process was the opposite of “fusing” and the emotional understanding of all three forms of cooking are the foundation worthy of a true artist.
|METHOD||COST (PER ORDER)||EXPECTED ARRIVAL|
|Standard||USPS Ground||4-7 Business days|