In her mother’s kitchen in Malaysia, Auria Abraham learned how to cook the sumptuous curries, delectable noodle dishes, and various exquisite meat and seafood preparations with Chinese, Indian, Malay and Portuguese influences. When she moved to NYC, she shared dishes like Beef Rendang, Chili Soft Shell Crab and Curry Laksa with friends and was met with sheer delight and enthusiasm. Auria soon started vending at pop-ups and street fairs. In 2013, she launched Auria’s Malaysian Kitchen with Hot Chilli Sambal. Her mission is to bring distinct and wonderfully diverse flavors of Malaysia within reach of every passionate home cook.
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