In her restaurant, she is known as “Chef,” but at home, she is affectionately called “Chinni,” meaning “little.” The youngest of three daughters born to immigrants from Telangana, India, Chef Cindhura Reddy earned her nickname from her niece and nephews, who lovingly call her their little aunt. She has spent her cooking career collecting family recipes and reimagining them to be more accessible to the world.
With Chinni’s sauces, Chef Reddy hopes to bring bold, authentic flavors to everyday cooking. With over 20 years of culinary experience, she has explored countless ways to use her sauces - not just as condiments, but as marinades, bases for sauces and braises, or even dressings for salads.
Delicious on their own or incorporated into one of her many approachable recipes, Chinni’s sauces are her way of sharing a piece of her cuisine with kitchens everywhere.
Chinni’s sauces are made with fresh, carefully sourced ingredients and distinctive, hard-to-find spices that give each jar its depth and character. These special spice blends are rooted in South Indian tradition and layered to create bold, complex flavors to take you on your next flavor adventure.
Its flavor is bright and tangy with a touch of sweetness—like nature’s sour candy with depth.
This vibrant golden root grows underground like ginger. It adds a warm, earthy flavors to dishes.
Its fragrant, slightly bitter leaves give a savory depth to dishes—think maple-meets-herbs.
Aromatic curry leaves instantly perfume a dish with a bright, citrusy, slightly nutty aroma.
This powerful spice is made from the resin of a plant root. Once cooked it transforms into a savory, onion-garlic–like flavor.
