Our Inspiration
India is an epicenter of endless inspiration for Maya and her creative process. Her recipes and products represent tradition while bringing a daring (not daunting) cuisine to Americans.
Honoring heritage through flavor
Maya is always on the hunt for new flavors and recipes for new products, ultimately helping Americans bring India home. She visits India frequently and no trip is complete without a stop in Kerala to see family. Here, she soaks up the spicy, tropical flavors of her favorite region. Maya’s flavors and packaging all reflect this remarkable place with a rich heritage.
Maya is always on the hunt for new flavors and recipes for new products, ultimately helping Americans bring India home. She visits India frequently and no trip is complete without a stop in Kerala to see family. Here, she soaks up the spicy, tropical flavors of her favorite region. Maya’s flavors and packaging all reflect this remarkable place with a rich heritage.
Cooking up tradition
Visiting her Indian family as a girl, Maya would follow her nose to her Aunty Kamala’s kitchen, where Kamala would kindly invite her in, and show her which spices went into which dishes. With each visit she learned more about cooking and formed a deeper bond with her Aunty.
Visiting her Indian family as a girl, Maya would follow her nose to her Aunty Kamala’s kitchen, where Kamala would kindly invite her in, and show her which spices went into which dishes. With each visit she learned more about cooking and formed a deeper bond with her Aunty.
Clean ingredients take time
(ours, not yours)
We’re picky about what we put in our food, only sourcing clean, full-
flavored ingredients that meet our high standards. We use non-GMO and organic ingredients whenever possible. To honor this beautiful cuisine, we approach our cooking process as if we were in our home kitchen, taking care and taking our time to fully develop the flavors, just as Indians have been doing for millennia. We roll up our sleeves so you don’t even have to put on an apron.
We’re picky about what we put in our food, only sourcing clean, full-
flavored ingredients that meet our high standards. We use non-GMO and organic ingredients whenever possible. To honor this beautiful cuisine, we approach our cooking process as if we were in our home kitchen, taking care and taking our time to fully develop the flavors, just as Indians have been doing for millennia. We roll up our sleeves so you don’t even have to put on an apron.
The OG of plant-based cooking
The thing about Indian food is that it’s good for our bodies and our planet.
Why, you ask? Well, because it’s plant-based. Indians figured out the
benefits of a plant-based diet a looong time ago when they started
making dals, chanas and countless other vegetarian dishes. Flavor is
never sacrificed in Indian food, so you get the best of both worlds.
No matter your diet, Maya has something vibrant.
The thing about Indian food is that it’s good for our bodies and our planet.
Why, you ask? Well, because it’s plant-based. Indians figured out the
benefits of a plant-based diet a looong time ago when they started
making dals, chanas and countless other vegetarian dishes. Flavor is
never sacrificed in Indian food, so you get the best of both worlds.
No matter your diet, Maya has something vibrant.
Homestyle Indian cooking.
And by “home,” we mean yours.
Maya bridges the familiar with the exotic through time-honored Indian recipes, prepared as speed-scratch sauces and ready-to-eat dals, chana and rice. What took Maya years to perfect only takes you minutes to get onto your plate. No cumin, coriander or consternation required. Just a healthy craving for vibrant flavors prepared with uncanny ease. So Monday’s breakfast can go from eggs to eggs-otic. Wednesday’s chicken can change continents just by changing up the sauce. And your Saturday dinner guests can finally ogle over okra. Goodbye, pantry paralysis.
Hello, Maya.
Maya bridges the familiar with the exotic through time-honored Indian recipes, prepared as speed-scratch sauces and ready-to-eat dals, chana and rice. What took Maya years to perfect only takes you minutes to get onto your plate. No cumin, coriander or consternation required. Just a healthy craving for vibrant flavors prepared with uncanny ease. So Monday’s breakfast can go from eggs to eggs-otic. Wednesday’s chicken can change continents just by changing up the sauce. And your Saturday dinner guests can finally ogle over okra. Goodbye, pantry paralysis.
Hello, Maya.
The maps below illustrate the fundamental differences between North and South
Indian cuisine. The map of sauces shows how we strive to create products that represent as many delicious corners of the subcontinent as possible. If you’re interested in learning more about Indian food, please check out Maya’s cookbooks.
