Chitra Agrawal Transcript
Kerry Diamond:
Hi, everyone. You are listening to Radio Cherry Bombe, and I'm your host, Kerry Diamond, coming to you from Rockefeller Center in the heart of New York City. Each week, we talk to the coolest culinary personalities around, the folks shaping and shaking up the food scene. Today's guest is Chitra Agrawal, founder of Brooklyn Delhi and author of Vibrant India.
Brooklyn Delhi is a line of Indian-inspired condiments and sauces, inspired by the flavors and food that Chitra loved growing up. She hustled her heart out for years to get her brand off the ground, onto grocery shelves, and into pantries across America. Chitra joins us today to share her story and share how she and Brooklyn Delhi are doing today.
This episode is sponsored by Mommenpop. In the spring and summer, there is nothing I love more than a spritz. In fact, I had one just last night. If you, too, love a spritz, you need to know about Mommenpop, the aperitif brand made in Napa California with peak season, local, organic citrus and Chardonnay by winemaker, Samantha Sheehan. Mommenpop contains no added sugar, flavors, or colorings. The vibrant color and subtle sweetness come from the fruit.
I only discovered recently that two of my favorite, well, former favorite aperitifs get their bright hues from food coloring. That is not what I'm looking for. Instead, I'll be swapping in Mommenpop's Seville orange, ruby grapefruit, or blood orange. Trust me when I tell you Mommenpop is going to be your new favorite spritz ingredient. Try Mommenpop for yourself. You can order from their website, mommenpop.com. And while you're there, sign up for their newsletter and check out their recipes. Happy sipping.
What's going on at Cherry Bombe HQ? Well, we are very excited that issue 19 is out in the world. This issue of our print magazine is all about entrepreneurs and, yes, today's guest, Chitra, is in there. You can order a copy from cherrybombe.com or from your favorite local book or magazine store. You can find us in places like Casa Magazines and Kitchen Arts & Letters here in Manhattan, Book Larder in Seattle, and Golden Fig in St. Paul, Minnesota.
What else? We're doing a giveaway with our friends at Honey Mama's. Check out our Instagram and learn how you can win a pack of their cherry hazelnut cocoa truffle bars. The giveaway ends April 25th, so don't delay. If you haven't tried Honey Mama's yet, it is good stuff. For folks like me with wicked sweet tooths, it's a more wholesome way to indulge. Look for Honey Mama's at your local Whole Foods.
Lastly, if you haven't listened to Dishing on Julia, the companion podcast to HBO Max's new series, Julia, based on the life of Julia Child, which is streaming now, please do. I am the host of the podcast. I chat with special guests like Ina Garten and Dorie Greenspan and talk to the cast and crew, who are all absolutely delightful human beings. Listen to Dishing on Julia wherever you get your podcasts and, hey, leave a rating and a review when you're there.
Now, let's check in with today's guest. Chitra, welcome back to Radio Cherry Bombe.
Chitra Agrawal:
Thank you for having me.
Kerry Diamond:
So let's jump right, Chitra. Why did you launch Brooklyn Delhi?
Chitra Agrawal:
Brooklyn Delhi was five years in the making. I had started writing a blog, which few people may have read called The ABCDs of Cooking. ABCD means American-Born Confused Desi, so it's basically someone like me who was born in the US of South Asian descent. That project was a way for me to really explore my identity as an Indian American through the lens of food. What ended up happening was that I first started to document my family's recipes on that blog and then started to create my own recipes using influences from just what I was getting in my farm share or different foods that I was eating in the city.
One thing led to another, and I started teaching cooking classes and hosting popup dinners with different chefs. I just kind of fell into this world in Brooklyn at the time. I mean it was 2009. I was serving food at these popup, maybe illegal markets at the time. We got written up by The New York Times, the Greenpoint Food Market, where I met a lot of friends in food. I was working a day job at the same, but started becoming part of this community.
Eventually, I got offered a book deal to write a cookbook about the food that I was creating. I think at that point it was a decision I made to really jump off and pursue food full-time.
Kerry Diamond:
Tell us what you were doing for a living. You were not making money from that. I know that.
Chitra Agrawal:
No, I was not. I was working in marketing. I'd worked in advertising and marketing. At the time, I was working at a startup, which was a podcasting platform. I hosted a show.
Kerry Diamond:
Early days, early days. I mean you said 2009 Brooklyn, and I was like, "Oh my gosh, that feels like that was 100 years ago." That was such a moment.
Chitra Agrawal:
I felt like that scene, too, it was not just the restaurant community. I felt like I was part of this community of home cooks. So it would be a lot of the cook-offs and bloggers getting together. I always feel like my people are people that get a farm share and you shop at a co-op. I always feel like I'm of my people in those places. We're a little nerdy. We're dorky, but we just love to cook.
Kerry Diamond:
All right. So you get a book deal. How did that come about? Did you pitch it or did they come to you?
Chitra Agrawal:
I had been approached by agents to see if I was interested in developing a book angle. That was maybe a couple years before I actually got the deal. At that time, I didn't feel like I had enough of an angle or interest to fill a complete book. So I felt like I needed to just experiment and continue to do things and explore. I came to this place where I was really getting into South Indian recipes, recipes from ... My mom is from Bangalore and using a lot of just local vegetables and fruits.
I started to teach cooking classes about these recipes and started to feel like, okay, I think this is a direction I could go with the book. Once I knew that, I wrote the proposal pretty quickly. I found an agent that I liked and just one thing led to another. It was shopped around and somebody bought it.
Kerry Diamond:
Cookbooks take a long time. So you finish the cookbook. You've got to sit and wait usually about two years almost for it to come out.
Chitra Agrawal:
Right.
Kerry Diamond:
What happened once you finished the book?
Chitra Agrawal:
I was pregnant. I had a baby, basically. So there wasn't a lot of-
Kerry Diamond:
Two babies.
Chitra Agrawal:
Yeah. I remember I had a party when the book came out and I was so pregnant. And then I had the baby and I was like, "Okay, well, that was it. The book is out and so is my baby." But I think that the other piece was that while I was writing the cookbook, which became Vibrant India, I launched Brooklyn Delhi and so I was really juggling. I wrote the book actually over three years because it kept getting pushed and pushed. So that was my first experience just doing food full-time.
I mean it was scary because it was like I was so used to getting this paycheck and having benefits. All of a sudden, I was calculating what I was getting paid for my book for the amount of hours I was recipe testing. I was just like, "Oh, my God, what am I going to do?"
Kerry Diamond:
There's so much we have to dissect here.
Chitra Agrawal:
Yes. Yes.
Kerry Diamond:
So you're pregnant. You're writing a book. You're launching a brand. Most people don't do all three of those things at the same time. And you leave your somewhat comfortable day job with a paycheck and benefits. When did the idea come to launch a product? Because you had no experience in that and you definitely were ahead of your time in terms of this explosion in consumer product goods.
So listeners out there, you might hear the term CPG a lot. That basically refers to products like Chitra's and other products that we love that are on grocery store shelves or direct to consumer. You did not come from a CPG background. So how did you figure this out?
Chitra Agrawal:
This is actually a really funny story. There is this competition called the PowerUP! Competition that the Brooklyn Library puts on. I had this idea that I wanted to possibly start this space that would be for cooking classes and just a place to celebrate South Asian culture, but with a focus on food. I had no idea what I was thinking about or doing, but I was like, "I'm going to do this." So the first day comes up of when you have to go for this initial meeting, and I couldn't make it.
So I asked my boyfriend at the time, Ben. I was like, "Can you go to this meeting? I want to do this contest." He was like, "Okay, I'll go." So he went and he came back. He was like, "Okay, I just went to that meeting and now, because I went to the initial meeting, I have to be the point person for this." He was like, "I am coming in here and we are going to do a project that's a little bit different."
But he was like, "You know those achaars that you make and you serve them at your cooking classes and they are so amazing?" He was like, "Let's launch those." He's a food packaging designer. So he was like, "I will design the food packaging." I was like, "Done."
Kerry Diamond:
Wait. Is this the guy you wound up marrying and having children with?
Chitra Agrawal:
Yes.
Kerry Diamond:
Oh, okay.
Chitra Agrawal:
Yeah.
Kerry Diamond:
That's handy. Step one, find the right partner. Okay.
Chitra Agrawal:
Right. So then we did all this work. We did the business plan, the packaging, the ideas, everything. I had no concept that we would actually go into business together. But I feel like that's the exploration. I feel like everything that I've done has been kind of in that way where it's like somebody asked me to do a cooking glass. I'm like, "Sure, I'll do it," and I'm like, "I actually like this. Let's keep doing this," or, "I don't like doing that. So I'm not going to do that."
But I think that that's basically Brooklyn Delhi kind of came about that way. I feel like this point of view that I was developing at The ABCDs of Cooking, that just became Brooklyn Delhi as well.
Kerry Diamond:
So there's a big jump though, Chitra, from, okay, I've got a boyfriend who does packaging design to I am going to have an entire line of products. Most of our listeners know the work that it takes to get from point A to point B in that case. So how did you master that part?
Chitra Agrawal:
I'm still working on it, but I think it was all community-based for me. So that first market that I sold at, it had Mama O's Kimchi. It had Anita from Anita's Yogurt, Brooklyn Brine. I mean all of these people were my friends, and I was like, "I think I want to do this food business." All of them were just like, "This is where you have to go to get this. This is where you have to do this." I mean I felt like I didn't have to go far to figure out how to just get started and get the ball rolling.
Kerry Diamond:
What was your distribution in the beginning?
Chitra Agrawal:
Well, in the beginning, I was selling at market. I remember the first market we did. It was a winter market in Carroll Gardens. Our labels had not arrived, ironically, our labels. So we had to print these circular labels that went on the top, and I just went to the market like that. Yeah, we were doing markets. We did the Flea. That's actually how a lot of the specialty stores also from the area heard about us is that they saw us at those markets, and then they started carrying us.
So it was Greene Grape, Depanneur, all of these stores. I mean we just kind of went with it, and we started to get the attention of a lot of food critics. So then stores that were outside of the New York area started to order our products. And then we had set up a Shopify, so consumer orders were coming in.
Kerry Diamond:
Shipping has been a nightmare from day one and remains a nightmare. How did you deal with that part of the business?
Chitra Agrawal:
Oh, my God. So in the apartment we were living in Crown Heights at the time, there was a huge walk-in closet. It was a double walk-in closet. Part of that was my shipping station. I was packing and shipping everything until I think it was Mike's Hot Honey. He was like, "Chitra, you cannot be packing things out of your closet." He told me about this place. It was in Brooklyn, a shipping place. So then I was like, "Oh, okay. Now I don't have to use all of my time packing boxes."
Kerry Diamond:
We launched the same year, which is why I have such a deep affection for you and Brooklyn Delhi because I know we went through a lot of the same things. I mean people don't know this, but in the early days of Cherry Bombe, we would get massive pallets of the magazine delivered to the office. It was brutal getting them inside the office. And then we would unpack everything, repack them individually, and put them in suitcases and drag-
Chitra Agrawal:
Oh, my God.
Kerry Diamond:
... the suitcases to the post office. The post office, I think it was the one in SoHo. They hated us. They literally hated us. They would see us walk in and they would just wave their hands like, "No, no. You girls can't. Get out of here." So we would have to start to send other people to drag the suitcases because-
Chitra Agrawal:
Oh, my God.
Kerry Diamond:
... the post office was on to us and recognized us. But things have gotten a little better.
Chitra Agrawal:
Yeah, no.
Kerry Diamond:
Oh, the early days.
Chitra Agrawal:
I know. It's just a lot of manual labor, right?
Kerry Diamond:
Yes. Yes. You've got this line. It's taking off. Tell us the products that launched with and walk us through what they are.
Chitra Agrawal:
My first products at Brooklyn Delhi were my achaars, which are Indian pickle or it's basically a preserved spicy condiment. I had learned how to make Indian pickle from my relatives. A lot of times you'll find mango pickle or lemon pickle. Before Brooklyn Delhi even began, I started making achaar from heirloom tomatoes in my farm share, garlic, rhubarb, green gooseberries, all these different things.
So I was applying those traditional Indian cooking techniques to these local fruits and vegetables, but I was also making it to suit my own taste. Because if you buy a pickle in the store, a lot of times it's really, really, really salty, but I love the flavor of achaar. So I really made my recipes not as salty. I mean if you look at a package, it's 75% less salt or sodium in our achaars than they are in the ones that you find at the store.
I just wanted that flavor, but to be able to use it all the time, so I would like on sandwiches, not just in an Indian context really. The first product we had was our tomato achaar, then our roasted garlic achaar. And then I did do a green gooseberry, which it was hard to keep up with that because the season is so short. And then we had a rhubarb ginger. So those were the products that I was selling at the different markets that we were at.
Kerry Diamond:
Who was your first big customer?
Chitra Agrawal:
The first products that we launched were just my achaar. So those were products that a lot of people didn't know. That's why we were selling more at the markets because then I could educate people there and then at specialty stores where people were more curious about trying new foods and things like that. At that point, I mean we were having a really hard go of it because we were starting this whole new category, which I didn't realize we were starting at the time.
What ended up happening is I remember telling Ben, I was like, "Okay, we have these two trade shows that are lined up. If nothing comes of it, we may have to shut down," because we were in a place where it wasn't feasible. I mean I was using my savings, what I had made from the book. I was also working a part-time job, a marketing job so that I could support myself at the same time. It was really tough.
I had taught classes at Brooklyn Kitchen and, by chance, there was somebody that I had worked with there that had gone to the culinary team at Blue Apron. I started talking to her because she knew the achaars. She was like, "I think that there could be an opportunity to put the achaars into Blue Apron meal kits." That was a big break for us because it was a way that we could sample what achaar was and put it into a recipe and also make money from it. So that was a big piece.
And then the other big piece was getting onto Whole Foods' shelves nationally. We actually didn't get onto shelves nationally with the achaars at the time. That's another funny story, which was we went to the trade show. The national buyer came up to us because she loved the achaars. She had asked, "I'd be interested, possibly take these national at Whole Foods." But knowing what I knew that a lot of people didn't know what achaar was, that I didn't have the means to also demo at every single Whole Foods in the country. I mean people don't understand. Demoing is so expensive.
Kerry Diamond:
Explain that.
Chitra Agrawal:
If you're doing it yourself, you have to pay to travel all over the country, the sample itself, so you're having to buy whatever goes with your product, then the hours. It's three to four hours. If you can't be everywhere at once, you have to pay a demoing company to do it. I mean it could be upwards of 100 grand to-
Kerry Diamond:
Wow.
Chitra Agrawal:
... yeah, to sample at every single store once only.
Kerry Diamond:
So what did you wind up doing for the sampling?
Chitra Agrawal:
So the other opportunity, besides Blue Apron, was Whole Foods and meeting the national buyer at ... It was the Fancy Food Show in San Francisco. So we were there and she was interested in taking the achaars to every store in the country, and I was like, "No, no, no, no. I am not doing that because I cannot support the demoing that would need to happen." We were just starting talks with Blue Apron, so that piece had not even been put into place.
What had ended up happening is Ben had designed these different products that we were kind of thinking about in our head. It was something that we made at home where we would take ketchup and we would mix tomato achaar with it. I love grilled cheeses, so we would eat that for lunch a lot and then have it on eggs and stuff. So we were like, "Okay, I don't think achaar is ready for national right now, but how about this curry ketchup?"
She looked at me. She was like, "Huh." She's like, "I'd give that a try." I was like, "Yeah, it's infused with the same flavors as a tomato achaar, but it's kind of in this hybrid condiment form." So she was like, "Yeah, sure. I'll try a sample." She's like, "I'm going back to Austin. Can you just mail me one?" We both were like, "Okay, we don't have a sample." So we ran back to our Airbnb that same evening, made ketchup, mixed it with a tomato achaar, overnighted it to her.
We got a phone call, and she was like, "I love this." She was like, "Everybody in the office is obsessed. I am taking this national." She was like, "Can you also develop a curry mustard?" And I was like, "Sure, I can do that."
Kerry Diamond:
But wait, could you do that? That's a lot of money to invest in two national products.
Chitra Agrawal:
Right. So that was the thing that actually the timing of Blue Apron worked perfectly. We got paid by Blue Apron and we were able to take that cash flow and then use it towards the launch at Whole Foods. It was crazy timing. Cash flow, I don't understand it even now. But something was in the works here and we ended up not folding the business, and that was because of Blue Apron and Whole Foods, basically.
Kerry Diamond:
You have to tell me that conversation you had with Ben where you said, "If it doesn't work at these two trade shows, I think we need to fold the business." That's a really tough spot to come to as an entrepreneur. Were you all in, was that a devastating thing to have to say?
Chitra Agrawal:
Definitely. I mean Brooklyn Delhi, in so many ways, is a reflection of me. It is me in product form, basically. To come to terms with that was I mean it's basically like losing a part of me. We were starting a family. It was like, "We need to make this work or we can't do it."
Kerry Diamond:
Yeah. You were spread so thin.
Chitra Agrawal:
Yeah.
Kerry Diamond:
Well, that's a good lead-in to the next question. Well, I'm hoping a lot of folks in the audience are already fans of yours, but some of you might have learned about Brooklyn Delhi from what happened with Trader Joe's. I can tell you my Trader Joe's experience. Some of you know I did an episode last year because I had never shopped at a Trader Joe's. I don't know why. I just never did. So I went to one, and I saw an achaar on the shelves with packaging that looked very much like Chitra's. I know they do a lot of private label with different brands.
My first thought was, "Oh, that's so exciting. Chitra is doing a project with Trader Joe's." And then I come to learn she has absolutely nothing to do with that even though the packaging looked the same. The product was almost identical except for a few important ways they were not identical. You've been talking to the press about this lately. Can you tell us your story? What happened? Did Trader Joe's come to you or did they just knock this idea off?
Chitra Agrawal:
Right. I mean we were in conversations with Trader Joe's prior to this new product of theirs that launched, in serious talks about a number of our products. They had definitely knew what our product set looked like and had told us that it looked interesting. They were pursuing a couple of the SKUs. At the end of the day, I also feel like we're a premium product. It's really hard for any of our products really to work in the pricing structure that Trader Joe's has put forward.
At the time, the conversation kind of came to a lull and I remember reaching out and just saying, "Where do we stand here?" Because I hadn't heard back after we had talked about the pricing and sent samples and everything. Basically, I was just told that they really like our product and the flavors, but that they are going to put that on the back burner because they're launching another Indian product. So from my perspective, I thought, "Okay, that's fine. It didn't work out."
Similar to your experience, there was a number of our customers that were at Trader Joe's seeing this product of their roasted garlic achaar, which is basically our second product that we launched, which is roasted garlic achaar spelled exactly the same way. Because if you go in an Indian store, you may see achaar, but it's spelled A-C-H-A-R or it's just called Indian pickle.
Kerry Diamond:
Why did you add the extra A?
Chitra Agrawal:
At the time, we thought that it was more phonetic so that when we were selling to customers at stores because a lot of the customers we were selling to in the beginning were not South Asian, had never had achaar before. So I thought that that would be a way to have it be more easily pronounced if they saw it spelled like that.
Yeah, I mean there was a lot of confusion in the marketplace because I had several customers, DM me, email me asking me, "Wow, I mean is this your garlic achaar? Is it at Trader Joe's?" Or, "I saw it there." And I just was livid.
Kerry Diamond:
Understandably.
Chitra Agrawal:
When I saw it, and especially the packaging, when a customer had taken a photo and sent it to me and I was in disbelief. First of all, I just felt really bad because I'd had conversations and had thought that I had kind of had a relationship with this buyer. So I felt just confused, basically.
Kerry Diamond:
You've had to deal with customers now. You've had to deal with a lawyer. You've had deal with the emotional toll of this. I feel terrible for you about what happened, and I know a lot of folks in our community do as well.
Chitra Agrawal:
Right. The thing is is that I wasn't about to say something, but it just got me. I ended up just putting it on my Instagram. I guess I'd work so hard to just educate people about what achaar was and then to have some of those customers coming back to say that it didn't taste like our product, but they thought it was our product. It's this watered-down version that people may think is our product or what an achaar tastes like, which that was the part that made me want to tell people that we did not pack this.
This is not a proper representation of what achaar is. I thought I'm just going to put it on Instagram and whoever sees it, sees it. I was surprised. A lot of companies or a lot of founders that have products that are international, they said they had some experiences as well where Trader Joe's had reached out to them. New York Magazine editors that also like our achaars, they get my newsletter and they saw it. They said, "We'd like to talk to you about this."
At first, I was like, "No, I'm not talking about it. Whatever I put out there is what I put out to my community, to the Brooklyn Delhi community." Because honestly, I was scared. I'm like, "What is this going to do to my business?"
Kerry Diamond:
Right. You also don't want to get sued by Trader Joe's for anything you might say, which is going through my mind right now. So just so everyone listening knows, we will reach out to Trader Joe's for comment. I don't know if they will comment. But you have not heard from them, right?
Chitra Agrawal:
No, I haven't heard from them. I decided to take that interview because I wanted to set the record straight because there were enough customers thinking that we had put that product out. So that was the main thing and also just to I mean put the story out for other small food business owners so they know what's happening as well. They go in with their eyes open if they do get contacted by the buyer.
Kerry Diamond:
Okay. A happier question, why have so many young women gotten into the CPG space, especially young women of color? It's really remarkable what's going on right now.
Chitra Agrawal:
I agree. I think it's a great thing. I think that there are just so many perspectives in food that are not out there. I think that that's probably part of the motivation is that to basically tell your story. You can tell your story through food, which is I mean what I think is the most wonderful thing about being in food is that it's not just about selling a product anymore. It's really about your values, your beliefs, and where you came from, how you grew up, and sharing that with other people.
I think that that is definitely attractive to a lot of people like myself. I mean I also worked for a long time in corporate America and I didn't really feel like I had a path there that I felt like I could really excel and own, I think. So having my own business really was a way to do that.
Kerry Diamond:
You've still taken on no outside funding, correct?
Chitra Agrawal:
That's right. Yes.
Kerry Diamond:
Why?
Chitra Agrawal:
I think it goes back to the whole thing about wanting to own my business and also not wanting to answer to anybody else. I think that anybody that does go the route of raising capital or funding, I think that is a totally valid way to go. It's just that personally, I just want to have my freedom. I don't think I had it for so long working for somebody else and getting the taste of working for yourself, you can't beat it.
I definitely went through a lot of hardship to get here, having to work another job while I was doing Brooklyn Delhi and getting it off the ground, but I was willing to do that in order to have my autonomy.
Kerry Diamond:
What do you wish you knew when you were starting out?
Chitra Agrawal:
I do wish that I had understood what all of the pieces of the puzzle are for when you are selling a product. So when you start out and you're selling a product at a flea market, it's very transactional. It's very easy. It's basically I have my cost and I'm selling it to somebody. They pay me and that's my money. But that is not the case when you are selling to a grocery store or to a distributor, even when you're selling online to a consumer.
There are so many costs that are just kind of hidden in there. Having an understanding of how that breaks up is so key when you start a business because you should really have a price that you set and not revisit it as much as possible for different channels. So that's a piece that I feel like there's not a lot of education around that as far as how that works from a grocery standpoint, understanding margins that stores work with, distributors work with, and even thinking about freight, especially now where freight is off the charts how expensive it is, and to understand to build that into your margin.
Chitra Agrawal:
In addition, brokers, having sales team, that also eats into your margin and promotions. So there's all of these different pieces.
Kerry Diamond:
There's a lot to it. What is next for Brooklyn Delhi?
Chitra Agrawal:
There's a lot coming up, but that is secret. No, I'm always working on new products. That is just something that got me into this business. I am so excited about developing new product. It's actually to my own detriment, I think, to some degree, but you're definitely going to be seeing more products from us. In general, I love recipe development. So I've really started doing a lot more work with developing recipes with our product, so building out a lot more content on that front, which really excites me.
Kerry Diamond:
And we can find that on the Brooklyn Delhi website, correct?
Chitra Agrawal:
Right. On the blog.
Kerry Diamond:
Great. How can our listeners and the Bombe Squad support you and Brooklyn Delhi?
Chitra Agrawal:
Purchasing our products at the store level actually, because that's where we need the most support, I think, is that only part of the story to get onto a store shelf, but to actually continue to be on the store shelf, I need more people to buy the product there.
Kerry Diamond:
I'm looking at your website right now. You have, "Click on Find Us." There's a store locator. So go there and put your ZIP code in there. What is a great gateway product? So for those who haven't tried Brooklyn Delhi yet, where should they start?
Chitra Agrawal:
I think the tomato achaar is a great starting point because you can really eat it with an Indian meal or you can also put it on a sandwich or with eggs. It's definitely a nice first step.
Kerry Diamond:
All right, everybody. I want you to get a jar of that. Go find it in the store or order it from Chitra's website. All right, Chitra. You're the best. You're the bomb.
Chitra Agrawal:
Thank you so much for having me. This was so fun.
Kerry Diamond:
That's it for today's show. Thank you so much to Chitra Agrawal. I'd love for all of you listeners out there to pick up some Brooklyn Delhi at a store near you or order something from brooklyndelhi.com. I am placing my order as soon as I finish this recording.
Thank you to Mommenpop for supporting today's show. Radio Cherry Bombe is a production of Cherry Bombe Magazine. Our theme song is by the band, Tra La La. Thank you, Joseph Hazan, studio engineer for Newsstand Studios. And thank you to our assistant producer, Jenna Sadhu. And thanks to you for listening. You're the bombe.