Auria Abraham grew up in a tiny town in Malaysia, surrounded by the delicious cuisine of her homeland. In her mother’s kitchen, she learned how to cook the sumptuous curries, delectable noodle dishes, and various exquisite meat and seafood preparations with Chinese, Indian, Malay and Portuguese influences.
Recreating her mother’s recipes in New York City, Auria started an underground supper club in 2011. Dishes like Beef Rendang, Chili Soft Shell Crab, and Curry Laksa were met with sheer delight and enthusiasm.
Soon Auria started selling her Malaysian specialties at pop-ups and street fairs. In 2013, she launched Auria’s Malaysian Kitchen with her very first product–Hot Chilli Sambal. Her mission is to bring Malaysia's wonderfully diverse flavors within reach of every passionate home cook.