Born from a New York City family’s spice and restaurant tradition, Cafe Spice makes chef-crafted, ready-to-eat Indian and globally inspired meals for the grocery and foodservice markets. The Malhotra family launched Cafe Spice as a more casual, experimental take on Indian dining, and today Culinary Director Chef Hari Nayak develops its recipes at the company’s USDA-certified facility in New York’s Hudson Valley. Its meals, including offerings such as Chicken Tikka Masala and Channa Masala, bring restaurant-style flavors to the table in minutes.
USDA-certified facility
certification
WFCF Gluten-free Certified
certification
Minority Business Enterprise
certification
Maya KaimalFounded in 2003 by Maya Kaimal and her husband, Guy Lawson, in their Brooklyn apartment, Maya Kaimal makes convenient Indian foods rooted in Maya’s family recipes and her South Indian heritage. The company began with refrigerated sauces and has grown into a collection designed to bring homestyle Indian cooking to American kitchens, including a distinctive line inspired by Kolkata’s Chinese Indian cuisine. Maya, the company’s founder and chief culinary and creative officer, personally oversees the creation and curation of the collection.RHINEBECK, NY
Calcutta KitchensCalcutta Kitchens turns founder Aditi’s home-kitchen recipes into Indian simmer sauces, chutneys and other pantry goods, while serving prepared South Asian food from its 2022 storefront in Kingston’s historic Midtown neighborhood. Its sauces began with Makhani Tikka at a local farmers market and are now shipped to pantries and storefronts across America. The Kingston shop also offers dine-in meals, catering and cooking classes centered on the regional cuisines of India.ACCORD, NY
Jyoti Natural FoodsFounded in 1979 by registered dietitian Jyoti Gupta, Jyoti Natural Foods makes ready-to-eat, shelf-stable Indian and internationally inspired foods from its 50,000-square-foot plant near Philadelphia. The company was among the first to bring shelf-stable Indian cuisine to American retail and still produces its foods with natural ingredients and no preservatives, supported by a patented bean-cleaning technology developed by co-founder Vijai Gupta. Its Sharon Hill operation also provides private-label production for national brands and food-service customers.SHARON HILL, PA
Heavenly HARVST FoundationFounded in New York City in 2015 by former Waldorf Astoria executive chef John Doherty, Heavenly HARVST Foundation produces and provides chef-curated, shelf-stable meals to hunger-relief programs. Its ready-to-eat meals are made without preservatives or artificial flavorings, designed to offer substantial nutrition and dignity to families who may lack reliable access to food or a full kitchen. The 501(c)(3) says it has distributed more than 500,000 meals nationwide, including through disaster-relief and children’s programs.MANHATTAN, NY