Maya Kaimal

The inspiration for this dish is Kadala, a Kerala specialty made with black chickpeas cooked in a coconut sauce infused with black pepper and green chili. Known as kala chana, or black chickpeas,...

We think more people should eat black chickpeas, known as kala chana.  Their flavor is richer and earthier than the tan variety.  We love how the flavors of sweet potato and tangy tamarind enrich...

In our version of dal makhani — a North Indian classic — we simmer small black lentils and urad dal, a skinless, split black lentil, with chunks of tomato and spiced with cumin. This dairy-free...

This is Maya’s idea of a satisfying curry because it checks so many boxes. It features hearty chickpeas, creamy coconut, bright beautiful turmeric, plus kale and carrots for an extra boost of...

Here’s our take on the North Indian Punjabi favorite called Chana Masala. Its full flavor is built on onion, garlic and ginger, with the bright tomato notes and bursts of warm cumin seed. Indians...

Maya’s Coconut Korma recipe captures the mild creaminess of well-loved North Indian kormas. We use layer in a rich blend of coconut cream and tomatoes with warming spices like paprika, turmeric and...

Goa is famous for its beautiful beaches and rich seafood curries. Flavors of coconut, ginger and tangy tamarind will transport you to Goa’s tropical shores. •Simmer with meat or vegetables•Use in a...

This is a chunky dal made with young, nutrient-dense garbanzos (chickpeas) picked while still green, plus corn and pigeon peas (toor dal). We add cumin and fenugreek to deliver a smoky South Indian...

This thick green split pea dal is enriched with spinach and coconut and seasoned with cumin and brown mustard seeds. It’s an update of Maya’s South Indian family’s recipe.

Description Easily prepare your own Butter Chicken — even better than you can get in an Indian restaurant. Mild and buttery with a hint of chili, this sauce is warm and rich and traditionally...

KASHMIRI CURRY Also known as Rogan Josh, this balanced curry comes from the beautiful mountainous state of Kashmir. Hints of nutmeg and mace add depth and balance to the rich tomato flavor. For a...

Description The tropical flavors of South India are captured in this zesty sauce from the Chettinad region, near Madras. Deep flavors of black pepper and coriander are balanced with aromatic coconut...

Jalfrezi Curry Jalfrezi is the legacy of Bengali cooks who made satisfying stir-fries from leftovers. Its bright flavor comes from tomato, garam masala and sweet red peppers.

This is our take on rajma, a deeply flavored North Indian kidney bean dal. We simmer ours with red lentils, carrots and tamarind—hearty, tangy additions that will wake up your mouth with every bite.

Our classic tandoori marinade will delight you with the fragrance of cumin, paprika and pepper, plus bright lemon and buttermilk. Bring flavorful Indian notes to your grilled, baked or roasted food...

Malai means cream in Hindi, and this North Indian style marinade is beautifully creamy with a bittersweet herbaceous aroma. Bring flavorful Indian notes to your grilled, baked or roasted food with...

Maya Kaimal is an award-winning cookbook author and founder of Maya Kaimal Foods. Raised in Boston by a South Indian father and a mother from New England, she grew up in a multi-cultural home filled...

Separation is natural. Inspired by succulent kababs, this marinade has smoky spice notes and rich tomato flavors that complement meat or vegetables.

The subtle flavor of organic South Indian Surekha rice is easiest to appreciate in this pure and simple form, with just a pinch of salt.

There are so many reasons to love turmeric, especially in our organic South Indian Surekha rice enhanced with cumin seeds. 

Red lentils (masoor dal) start red and turn golden and creamy when cooked. We made ours with butternut squash, coconut, red chili and brown mustard seeds for a thicker texture with a hint of...

Our fragrant organic Aromatic white Basmati Rice is grown in the rich soil of the Himalayan foothills. This sweet-nutty tasting is cultivated on small farms where nearly all the harvesting is still...

Grown on small farms in the Himalayan foothills, this earthy-nutty tasting rice is almost entirely harvested by hand. And when you eat these bran-rich grains, you will love knowing that you're...

We bring you the lively flavors of South India, with an extra dose of Serrano green chili and coconut cream with every squeeze of our Green Chili Sauce. Spicy ginger and citrusy curry leaves add...

Squeeze our zesty Red Chili Sauce onto everything! For a well-rounded heat we use crimson-red Kashmiri chilies and red jalapeño peppers, then amp up the flavor with tangy tamarind and garam masala...

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. Its trademark is that it’s hot and...

SPICY KETCHUP Ketchup —the ultimate American condiment— was originally a fermented Asian sauce called kecap. Maya Kaimal's Spicy Ketchup is inspired by the sweet and spicy type served in India. Its...

Maya’s Vegan Tikka Masala recipe is a non-dairy version of India’s most popular curry. Our vegan version is full of robust tomato, toasted cumin, and bright lemon, and enriched with a touch of...