Articles and information regarding to Café Spice










Cafe Spice: An Indian Family’s Spice Legacy

“Three generations of Malhotras can be credited with playing an instrumental role in putting Indian food on the map in America, most recently through the ubiquitousness of their retail brand Cafe Spice.”

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Café Spice Stir n’ Cook Sauces

“Another example of the “speed scratch” trend, Cafe Spice’s tasty cooking sauces take the guesswork out of whipping up Indian meals. Just use to simmer meats, tofu or vegetables, or in stir fries.”

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Is Jackfruit the Next Big Meat Substitute?

“Chef Hari Nayak, a cookbook author and the culinary director of Café Spice, grew up in India with a jackfruit tree in his backyard. He’s developed jackfruit recipes for clients like Whole Foods Market. Here in America, he says, “It’s gone from the exotic into the mainstream.”

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Trends at Summer Fancy Food

“Café Spice, New Windsor, N.Y., is introducing a line of grab-and-go meals in three Thai varieties: Beef Massaman Curry, Yellow Tofu Curry and Red Chicken Curry, each with Thai fried rice. Hari Nayak, culinary director of Café Spice, crafted the recipes after extensive research travels throughout Thailand.”

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Gourmet News

“Café Spice, the creator of ready-to-eat prepared foods as fresh and flavorful as those found in a fine Indian restaurant, is now stretching its wings and heading east across the Bay of Bengal to Thailand”

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Delicious Food Chronicles

“I had eaten in Cafe Spice before but I forgot how underrated they are. Cafe Spice in the lower level of Grand Central has delicious and well-priced Indian food. If you go at the right time (when they are not too busy), they will even warm up your roti in the oven for you! The food made such an impression that I went back the next day.”

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Cafe Spice Potato Samosas Review

“Cafe Spice has a line of products that are available at several grocery stores, including higher end places like Whole Foods. They have pre-packaged lunch or dinner options like Tikka Masala or Vindaloo, but those usually go for about seven bucks, which is more than I care to spend on one of my “mini-meals” that I eat during the day at work. I bought the potato samosas through Amazon Fresh, for the price of $2.99, which is pretty reasonable. “

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Best Specialty Foods Finalists Announced

“Beetroot Rasam Soup, Café Spice – Global Cuisine: This Beetroot Rasam Soup is an inspiration from chef Hari Nayak. This aromatic soup pairs colorful roasted beets, pureed in a tomato base, with special ingredients such as tamarind, garlic, chilies, and mustard seeds.”

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Refrigerated Artisanal Soups

“Café Spice, New Windsor, N.Y., whipped up new refrigerated artisanal soups that will “stick to your ribs.” The Chicken Mulligatawny kind, for example, is a mild version of an English recipe adapted from Indian cuisine. It contains antibiotic-free, vegetarian-fed chicken, lentils, yogurt and freshly ground seasonings. Originally, mulligatawny was a sauce served over rice, so this soup can be used in cooking as well.”

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The Indian Express- Master of Spices

“Café Spice, a family-owned company based in New Windsor, New York, is now aiming to become the first Indian fast food chain in the US and Canada. It operates 15 Café Spice Express outlets at university cafeterias across the US, and aims to add seven more by the end of the year.”

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Progressive Grocer

“Café Spice is switching to a new look for our packaging, one that is more colorful and vibrant,” notes Payal Malhotra, VP of the New Windsor, N.Y.-based purveyor of heat-and-eat soups and entrées, whose recently introduced line of artisanal soups, once exclusive to Whole Foods Market, is now available at a wide range of retailers.”

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Perishable News

“New Windsor, New York – Heavy weather calls for robust fare. Answering the SOS (“Send Our Soups”!) from winter-weary Americans, Café Spice has whipped up new artisanal soups that will “stick to your ribs” with taste and sustenance.”

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Babson College

“After graduating from Babson, Sameer Malhotra ’00 joined his family’s successful Indian food restaurant business. But with entrepreneurial ideas simmering in his head, Malhotra proposed a new business model based on a plan he had developed while at Babson. He wanted to sell fast, fresh Indian food through minimally staffed restaurants using a centrally located commissary to prepare main elements of the dishes.”

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914 Inc.

“The last time you had a yen for Indian cuisine, Sushil Malhotra probably satisfied your craving, albeit indirectly. Have you ever had a fantastic meal at Chutney Masala in Irvington or taken clients to dinner at Dawat in Manhattan? Maybe you’ve picked up lunch at the Café Spice booth in Grand Central’s Dining Concourse. And if you frequent Whole Foods Market, you may have savored the Indian food from its hot bar.”

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Bloomberg Businessweek

“Café Spice’s food is prepared in a 50,000 square foot industrial kitchen in New Windsor, NY, just up the Hudson River from West Point. Inside, more than a hundred workers fold samosas, fry potato pakoras, grind spices, and stir giant vats of curry”

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Food Management

“Looking for an authentic Indian concept? Established vendors may be the route to recognized brands, customizable menus, and complex curries done right. Complex, diverse, mysterious, nuanced, polarizing…Indian cuisine invites a myriad of compelling and inviting adjectives. And National Restaurant Association surveys describe it as an up-and-coming trend in this country.”

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