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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 with delicious and diverse foods.
Maya Kaimal transforms the vibrancy of traditional Indian flavors into modern culinary experiences. Inspired by heirloom family recipes, every meal, sauce and rice is thoughtfully crafted for flavorful gatherings around any table. Maya personally oversees the creation and curation of her collection, using only the highest quality ingredients to perfectly shape each and every one of our offerings.
The Maya Kaimal Story
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 with delicious and diverse foods. Her father’s Indian cooking combined with trips to visit family in India piqued her interest in that cuisine from a young age. After graduating from Pomona College where she majored in Art, she moved to New York to pursue a career in publishing. While working as a photo editor at various magazines in New York City (including Saveur), she published two Indian cookbooks that explored the distinctive South Indian cuisine she had come to love. Her first book, Curried Favors, won the Julia Child Best First Book Award from the International Association of Culinary Professionals. In 2003 she left the publishing world and launched a line of fresh Indian sauces in partnership with her husband, journalist Guy Lawson, out of their Brooklyn apartment.
Maya has taught cooking classes at CIA Greystone’s World of Flavors conference, The French Culinary Institute and The Natural Gourmet Institute. She has appeared on the Today Show, Martha Stewart TV, The Food Network, and the Discovery Channel, and has written features for Saveur, Food & Wine, and Gourmet magazines.
Inspiration
India is a delicious country, but many people don’t realize the cuisine varies dramatically from region to region. The food served in most North American Indian restaurants is actually North Indian food–rich in dairy, toasted spices, and wheat breads. Maya Kaimal's family comes from the southern tip of the subcontinent where the cuisine is more tropical, featuring coconut milk in the place of dairy, fresh curry leaves instead of toasted spices, and more emphasis on rice than bread. These distinctions are shaped by climate, geography, and each region’s history of contact with outside cultures.
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