Bandar Monkey Sauce is the first mainstream Indian hot sauce! Bandar’s first two products are
inspired by co-founder Lalit’s family recipes of mango pickle (achar) and mint cilantro
chutney – ubiquitous condiments found throughout South Asia. However, these playful
monkeys, added their own spice blends and puréed these sauces down from their
typical chunky form into tasty, appetizing, squeeze-bottle condiments that until
now didn’t exist anywhere in the world! The
savory, spicy flavors of Bandar’s All
Natural Spicy Mango and Mint Cilantro
Chili Sauces can be enjoyed by Americans on just about anything that could
use a unique, exotic kick - Bandar sauces go great with sandwiches, falafels,
kebobs, and even waterlogged hot dogs.
WHO'S BEHIND THIS?
conceived by two fun-loving founders who represent a cross-cultural
between India and America. Lalit
Kalani and Dan Garblik became good friends in grad school. Previously, Lalit
liquor manufacturing in Mumbai and Dan was a restaurant manager on the
Vegas strip – ingredients for a saucy collaboration. Lalit currently lives in Philadelphia and handles Production and East Coast Operations while Dan is in San Francisco and handles Marketing and West Coast Operations.
It started like a bad joke: A suburban, white guy from Philly (Dan) walks into an Indian restaurant and asks for hot sauce because his food isn't spicy enough. The server looks puzzled and then runs next door to borrow a bottle of Tabasco for his heat-craving guest. How is this possible? Indian food is naturally very spicy - was it possible there was no such thing as Indian hot sauce?!
He goes to his smart, better-looking Indian friend (Lalit) and inquires if this scoville scandal was true. Together, they go to a local Indian grocery where Lalit points out that instead of hot sauces (as most Americans know them), most Indian use chutneys such as pickled mango and mint-coriander preserves to spice up food. Over a billion people in South Asia can't be wrong - right? Dan found these products amazingly tasty - but completely baffling to use. These were oily, chunky, and did not look very appetizing by American standards. How do we even eat this stuff?! Wait... we have an idea.
So we pureed it down to make it easier to eat. And we loved it. And all of our friends loved it. And we put it on every type of food - tacos, hot dogs, instant ramen noodles, prosciutto, even a Thanksgiving turkey for a family of 20! We were on to something. We entered the idea into Wharton Business School's famed innovation tournament and won handily. We were on to something big.
Let's take these awesome flavors and make them accessible for all Americans. Let's puree the chutneys down, add some heat, and put them in a squeeze bottle that Americans know how to use - like ketchup. Let's not market this as a "flavors of India" type of simmering sauce that many would only use once in a blue moon when cooking tikka masala. Instead - let's turn Monkey Sauce into a widespread condiment. Universal flavors that deserve a place on the shelf next to mayonnaise and mustard.
We launched the official website in the Summer of 2012 on the heels of a successful Kickstarter campaign
. Prior to launching, we spent nearly two years perfecting the recipes and getting ready to launch Bandar's first two products – Spicy Mango Chili Sauce
and Mint Cilantro
The monkeys are
already experimenting with new flavors and products - so be on the lookout for more to come! Luckily the
founders are advised by All-Star
chefs, their moms, who think their sons are very special.
us a chance and try monkey sauce!