From a homesick Malaysian immigrant’s family recipe to a Queens kitchen, Mama Lam’s makes small-batch curry pastes and sauces rooted in the flavors of Ulu Yam, Malaysia. Mama Lam and her daughter Cassandra launched the company in 2016 after decades of preparing the recipes for family gatherings, and the products are still made family-style in New York City.
Auria's Malaysian KitchenFrom Auria Abraham’s family kitchen in Seremban, Malaysia, Auria’s Malaysian Kitchen makes small-batch pantry staples that bring authentic Malaysian flavor to American home cooking. Handmade in New York, the company’s sambals and spice blends follow family recipes shaped by Malaysia’s Malay, Chinese and Indian culinary influences. Its WBE-certified products have drawn attention from outlets including The New York Times, Bon Appétit and The Wall Street Journal.BROOKLYN, NY
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
The Saucey Sauce CoBrooklyn siblings Ken and Toan Huynh turn their mother’s Vietnamese family recipe into ready-to-serve Nước Chấm sauces and condiments. The Saucey Sauce Co. began with bottles shared at dinner parties and uses first-press fish sauce from Vietnam’s Phú Quốc islands alongside fresh ingredients for bold, all-natural flavor. Made in the United States, the sauces bring Vietnamese-inspired taste to marinades, dips and everyday cooking.BROOKLYN, NY
SecondzFounded by Singapore-born Louis Walsh-Tan, Secondz makes ready-to-cook curry puffs that bring Southeast Asian street-food flavors to the freezer. The New York food company grew from Louis’s homesick cooking and freezing experiments, turning handmade, double-sized puffs into a convenient meal or appetizer ready in six-plus minutes. As a queer immigrant founder of color, Walsh-Tan also uses Secondz to create jobs for people from marginalized communities and tell stories of identity through food.New York, NY