Maya’s career in the culinary arts originated in the visual arts. While working at various magazines in New York, she saw an extraordinary gap between what she grew up eating and what the western palate thought Indian food was. One realization and three cookbooks later, Maya’s desire to educate and create hasn’t stopped. She is now dedicated to making Indian food that’s accessible to Americans, but true to her roots.
In 2003, Maya launched her namesake company with her husband, Guy Lawson, out of their Brooklyn apartment after seeing a lack of quality Indian products in grocery stores. With her collection of family recipes, she worked to create convenient Indian food that tasted as good as homemade. Her original refrigerated sauces were enthusiastically received by NYC specialty stores, and over the years her line has evolved to include simmer sauces, dals, chanas, rice, and condiments — they continue to win accolades from the food industry and the press.
- Speaking Engagements