Meet Maya
Maya’s days in the visual arts inspired her to delve into the culinary arts — making the vibrant flavors of India accessible to the western palate, while staying true to her roots.
A lifelong passion
Maya—Founder, Chief Culinary & Creative Officer—personally oversees the creation and curation of her entire collection. Raised in Boston then Boulder, Maya’s passion for food and cooking blossomed at a young age. From watching Julia Child’s The French Chef with her mother, Lorraine, to tasting her father Chandran’s vibrant South Indian dishes—coconut milk-laced fish curries and tamarind-tangy lentil stews—Maya’s interest in food was piqued. Her curiosity in spice, taste and cooking developed during trips to her father’s home in Kerala as Maya learned to cook with her Aunty Kamala.
Maya—Founder, Chief Culinary & Creative Officer—personally oversees the creation and curation of her entire collection. Raised in Boston then Boulder, Maya’s passion for food and cooking blossomed at a young age. From watching Julia Child’s The French Chef with her mother, Lorraine, to tasting her father Chandran’s vibrant South Indian dishes—coconut milk-laced fish curries and tamarind-tangy lentil stews—Maya’s interest in food was piqued. Her curiosity in spice, taste and cooking developed during trips to her father’s home in Kerala as Maya learned to cook with her Aunty Kamala.
Sharing through cookbooks
Maya’s career in the culinary arts originated in the visual arts. While working at various magazines in New York, she saw an extraordinary gap between what she grew up eating and what the western palate thought Indian food was. One realization and three cookbooks later, Maya’s desire to educate and create hasn’t stopped. She is now dedicated to making Indian food that’s accessible to Americans, but true to her roots.
Maya’s career in the culinary arts originated in the visual arts. While working at various magazines in New York, she saw an extraordinary gap between what she grew up eating and what the western palate thought Indian food was. One realization and three cookbooks later, Maya’s desire to educate and create hasn’t stopped. She is now dedicated to making Indian food that’s accessible to Americans, but true to her roots.
A brand is born
In 2003, Maya launched her namesake company with her husband, Guy Lawson, out of their Brooklyn apartment after seeing a lack of quality Indian products in grocery stores. With her collection of family recipes, she worked to create convenient Indian food that tasted as good as homemade. Her original refrigerated sauces were enthusiastically received by NYC specialty stores, and over the years her line has evolved to include simmer sauces, dals, chanas, rice, and condiments — they continue to win accolades from the food industry and the press.
In 2003, Maya launched her namesake company with her husband, Guy Lawson, out of their Brooklyn apartment after seeing a lack of quality Indian products in grocery stores. With her collection of family recipes, she worked to create convenient Indian food that tasted as good as homemade. Her original refrigerated sauces were enthusiastically received by NYC specialty stores, and over the years her line has evolved to include simmer sauces, dals, chanas, rice, and condiments — they continue to win accolades from the food industry and the press.
Maya’s third cookbook, Indian Flavor Every Day, was published by Clarkson Potter in 2023.
Maya lives in Upstate New York with her husband, twin daughters, and their noisy dog.
LEARN MORE ABOUT MAYA’S INSPIRATION >
Maya’s third cookbook, Indian Flavor Every Day, was published by Clarkson Potter in 2023.
Maya lives in Upstate New York with her husband, twin daughters, and their noisy dog.
LEARN MORE ABOUT MAYA’S INSPIRATION >