Malai Ice Cream, a brand redefining what ice cream can be by infusing South Asian flavors into an American classic. Behind the brand, there’s Pooja, the founder of Malai and Malai is her love letter to her identity, culture, and community. We dive into how she is embracing her Gujarati-American roots to challenging what "authenticity" means in food, expect laughs, spice, a honest conversation about what it means to belong.

📣 GET 15% OFF SCOPES!! 🍨

Use code HungryImmigrantPodcast at any Malai store to enjoy the offer - limited to the month of July only!

This special episode of The Hungry Immigrant is brought to you in partnership with Neerja PR, and was shot on location at the Brown Girl Clubhouse, right in the heart and heat of New York City.

Timestamps

0:00 - Intro

02:43 - What is Malai Ice Cream?

04:19 - How Pooja’s cultural roots shaped her food journey; why spices belong in ice cream

08:34 - Ice Cream vs. Kulfi vs. Gelato vs. Sorbet; Ice cream is air?! (Overrun explained)

14:59 - Joy over calories: ice creams are about moments in life

18:27 - Malai’s growth & The Malai Cookbook: Fried Ice Cream Pie

22:54 - Sambal Survey + Malai ice cream taste test

27:41 - The Hungry Journal: Pooja’s love for Gujarati food

30:49 - Malai as a reflection of Pooja’s identity & why ‘authentic’ is personal

32:57 - The flavor that almost didn’t make the menu: Rose with Cinnamon Roasted Almonds

34:29 - Hungry Questions

36:51 - What’s next for Malai: Malai Cookbook Tour (details below!)

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🎟️ Get your tickets to Malai cookbook tour - You’ll try sweets from the book, meet Pooja, and get your book signed.
🍨 Key Dates:

July 16, 6:30pm | Binding Agents, Philadelphia

Sweet Treats, Signing & Author Talk in conversation with Chef Jen Carroll
July 24, 7pm | Essex Market, New York City

Sweet Treats, Savory Bites from Dhamaka, Book Signing & Author Talk with Kristen Kish!
July 29, 7pm | Madison Street Books, Chicago

Sweet Treats, Signing & Author Talk in conversation with Molly Yeh
More info on: https://www.malai.co/cookbook-tour

FOLLOW POOJA & MALAI

https://www.instagram.com/malai_icecream/

https://www.instagram.com/pooja_bavishi_/

FOLLOW US

⁠⁠@abangbrian⁠⁠

⁠⁠@hungryimmigrant⁠

We headed to Brooklyn, New York to meet the one and only Auria Abraham — aka The Sambal Lady. From a classically trained pianist to running a jingle house to pioneering Malaysian food in America, Auria shares how she built Auria’s Malaysian Kitchen, the first Malaysian-made brand in the US. Over rendang and sambal, we dive into identity, challenges of breaking into the American market, and the flavorful power of sambal.

Timestamps

0:00 - Intro

03:00 - “My favorite thing is to feed people Malaysian Food”: Rendang, broccoli, ikan bilis & sambal

07:31 - Auria’s family Rendang recipe; a perfect Malaysian plate

10:41 - Auria's Malaysian Kitchen: Sambal, Kaya & spice blends

13:00 - What is Sambal; Who is Auria — from Music to The Sambal Lady

22:14 - Sambal Survey; what is “Sambal Tumis”

26:15 - Auria’s Malaysian Kitchen: sambal, spice blends, & upcoming launches

29:55 - The Hungry Journal

31:18 - Educating Americans about Sambal

34:39 - Hot take: Malaysia needs to do more to support its cuisine abroad

39:30 - Auria’s practical tips to start a food business in the US

41:25 - Auria’s first big break

43:54 - The Legacy of Auria’s Malaysian Kitchen

46:11 - Hungry Questions

FOLLOW AURIA

https://www.instagram.com/thesamballady/

https://auriasmalaysiankitchen.com

FOLLOW US

⁠⁠@abangbrian⁠⁠

⁠⁠@hungryimmigrant⁠

We sat down with Serene, the dynamic second-generation Korean American behind Sorimmara USA, to unpack what it’s like growing up in a family-run restaurant business. From childhood memories of rice cakes and Korean soups to fighting stereotypes about Asian food pricing and authenticity in the US, they dive deep into food culture, identity, and generational shifts.

Timestamps

0:00 - Intro

02:32 - Serene’s as a second-generation Korean American & her reluctance growing up to join the family restaurant business

05:06 - Cultural shame around Asian food in childhood: Yakult; the double-edged nature of Korean community dynamics

09:30 - Sambal Survey: Malaysian sambal tumis

12:33 - How Sorimmara adapted Mala for local & Korean-American palates

15:45 - The family businesses from delis to rice cakes to restaurants; childhood memories of holidays & Chuseok traditions

22:07 - Korean food is NOT just K-BBQ; the variations of kimchi, Army Stew (Budae Jjigae)

27:17 - Koreans love their soups BOILING HOT; fight fire with fire?

32:40 - Sambal Survey: sambal oelek & Chinese-style spicy sauce

35:30 - Challenges of running a Korean restaurant in America; Asian food should be cheap?

41:16 - Vision for the future & advice for newcomers to Korean food

Follow Serene, Sorimmara, & Siroo & Juk:

https://www.sorimmaraus.com/

https://www.instagram.com/sorimmara_usa/

https://www.instagram.com/sorimmara_va/

Follow Us:

⁠⁠@abangbrian⁠⁠

⁠⁠@hungryimmigrant⁠