Pantry · Rhinebeck, New York
Maya Kaimal
Home-style Indian simmer sauces rooted in a family kitchen in Kerala.
- Founded
- 2002
- Founded by
- Maya Kaimal
- Based in
- Rhinebeck, New York
Their story
Maya Kaimal learned South Indian cooking as a teenager from her father and her aunt, whose family comes from Kerala on India's southwest coast. Years later, working in magazine publishing in New York, she cooked Indian lunches for coworkers and saw how surprised people were by what homemade Indian food could taste like.
She wrote two cookbooks, Curried Favors and Savoring the Spice Coast of India, and in 2002, after leaving her job as a photo editor at Saveur, she started Maya Kaimal Fine Indian Foods at her kitchen table in Brooklyn. The company moved to Woodstock in 2005 and then to Rhinebeck in the Hudson Valley in 2009.
Her first products were refrigerated simmer sauces, something no one else was making at the time. The line has since grown to include shelf-stable sauces and snacks, with the flavors of Kerala, like tamarind, coconut, curry leaves, ginger and green chilies, still at the center.
How it's made
The sauces are vegetarian and made with natural ingredients, built to taste like slow stovetop cooking so the prep work is done before the jar is opened. The shelf-stable sauces rely on lemon and tamarind as natural preservatives rather than additives.
Our featured pick
Spicy Vindaloo Indian Simmer Sauce (12.5OZ)
$9.00
Maya’s Spicy Vindaloo packs a pretty good punch. Vindaloo is the famously hot and sour curry influenced by Portuguese colonists in the Indian coastal state of Goa.
Shop Maya Kaimal
5 in stock
We do all that prep work so the flavors of India are available in a more convenient form.
Why we carry them
We reach for these on busy weeknights when we want a curry that tastes like someone spent the afternoon on it. Add vegetables or chicken and dinner is close to done.
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