Wharton MBA grads Lalit Kalani and Dan Garblik and their ambitious upstartBandar Foods are about to take two types of what they’ve dubbed Monkey Sauce to market in coming weeks. The sauces, which they’re positioning as “Indian Sriracha,” are actually fairly commonplace condiments found in India that they’ve reconfigured for American tastes. Kalani, who was born and raised in India, adapted both from his mother’s original recipes. One is a spicy mango chili sauce, while the other is mint, and cilantro chile sauce. The first shipments of both will begin arriving on store shelves in September. “What we did is take common chutneys, belnd them down, puree them and add some more spices so we could market it as a hot sauce,” Kalani told Grub Street. “We put it in a squeeze bottle, because of, like, ketchup and mustard, people here are comfortable using them.”

(via Local Upstart Bandar Foods Is Monkeying Around With ‘Indian Sriracha’ – Grub Street Philadelphia)