Auria Abraham of Auria’s Malaysian Kitchen!
Auria was born and raised in a tiny Malaysian town called Seremban. Surrounded by the delicious cuisine of her homeland, she soaked up the diverse culinary culture that reflected the multi-ethnic makeup of the people. In her mother's kitchen, she learned how to cook sumptuous curries, delectable noodle dishes, and various exquisite meat and seafood preparations with Malay, Chinese and Indian influences.
Auria came to the US in the early 90s to study at the Berklee College of Music. While living in college dorms, she would cook Malaysian meals for friends tired of college cafeteria grub. In 2011, Auria created an underground supper club series in her home, hosting up to 20 people at a time, where she cooked all her favorite dishes. Word quickly spread among NYC foodies looking for a deeper, more authentic dining experience. Very soon, Auria realized that she needed to be able to reach more folks and began vending Malaysian food at pop-up markets, food festivals and street fairs throughout the city. At the Malaysian Winter Market at Bryant Park in February 2012, Auria's booth had a line out the doors of the heated tents and all the way to the entrance of the park.
“Be fearless, be delusional in your aspirations for your business, and be brave.”
In 2013, Auria decided to make authentic Malaysian food available to the American public. She launched Auria's Malaysian Kitchen with one product—Hot Chilli Sambal, a very popular Southeast Asian condiment. Her mission is to bring the distinct and wonderfully diverse flavors of Malaysia into the kitchen of every passionate home cook with a taste for adventure.
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