Bombay Emerald Black Bean Rice Pilaf By Nirmala Gupta In Harlem

September 11, 2015

indai chefOn a cold December day years ago, Nirmala Gupta’s kitchen was alive with the dancing aroma of Indian spices. As she watched the stove heat sizzle the chutney ingredients, she periodically glanced down at a handwritten family recipe.

Like most of her recipes, this one had been given to her by her mother, who had received it from her mother. It didn’t take long for Nirmala’s husband, Karan, to follow his nose to the kitchen where he sat and waited for a taste.

Bombay Emerald Chutney Company started that day at the Guptas’ kitchen table.

Today their chutneys are vegan, vegetarian, and free of allergens and fat. They make wonderful marinades, glazes, spreads, dips, and simmer sauces. “There are no rules when consuming these chutneys,” Nirmala says. “One taste and you will be hooked.”

Nirmala recently shared this recipe for kitchen inspiration with her Indian specialties. In addition to the delicious array of chutneys, Bombay Emerald Chutney Co. also offers frozen items, such as samosa, kofta, saag, rajma, and roti roll for customers to enjoy an Indian meal at home. In 2012, she also introduced a line of Ayurvedic spices for culinary explorers to create their own Indian feasts.

Stop by the Morningside Park Farmers Market  in Morningside Park in Harlem this Saturday, September 12th, 2015, 9 am-5 pm, corner of 110th Street & Manhattan Avenue at to learn more and sample her cooking talents!

indai food

Bombay Emerald Black Bean Rice Pilaf

Created by Nirmala Gupta
Course: Vegetarian/Vegan Entrees – Season(s): Summer
1 can black beans
2 cups medium grain/basmati white rice
2 tablespoons olive oil
1 medium onion, chopped fine
2 plum tomatoes, chopped fine
1 clove garlic
1 teaspoon cumin
4 cups vegetable broth
2 tablespoons Royal Mint Chutney
Salt and pepper to taste


In a large 2 quart stock pot, sauté the chopped onion and garlic in olive oil over medium heat until the onion is slightly caramelized and tender. Add chopped tomato, black beans, rice, cumin, and chutney. Sauté for a minute. Add vegetable broth and salt and pepper to taste. Stir in the rice, cover the pot and lower the heat. Simmer until the rice has absorbed all the broth, approximately 20-25 minutes.

Variations: This recipe stands up to substitutions, as long as the ratio of broth to rice remains the same. Experiment with the spices. Use seasonal vegetables to capture the flavor of the market.



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