About Auria's Malaysian Kitchen

Auria Abraham was born and raised in the tiny township of Seremban, Malaysia. She came to the US for college in '92, with a promise to her mum that she would return home. After a few dates with a young man from Boston, she cooked him a pot of fish curry which led to a marriage proposal. They settled in Brooklyn. In the winter of 2012, to combat her homesickness for tropical Malaysia, she began making spicy Sambals in her Brooklyn kitchen. In 2013, she founded Auria’s Malaysian Kitchen, a jarred Malaysian condiment line comprised of Hot Chili Sambal, Lime Leaf Sambal, Pandan Kaya, and Salted Caramel Kaya. Founded in 2013, each of Auria’s products is made with 100% natural ingredients and heirloom recipes. Locally made in Brooklyn, NY, Auria’s products have been praised by the New York Times, Bon Appétit, Food & Wine, Wall Street Journal, Brooklyn Magazine, New York Post, and Gothamist among others. Auria’s Malaysian Kitchen is also recognized as a Fancy Food Fellow, Martha Stewart American Made semifinalist and is a recipient of two 2018 SOFI (specialty outstanding food innovation) awards. Read their story