Meet The Makers


We heard about Annam Miami's tiffins, authentic South Indian meals delivered weekly, from our customers over the first few months of opening Mima Market. Anita Sharma, just one town over in El Portal, caught wind about us too, which is why when she came to visit with her twin daughters, we immediately connected about how we could support each other. Anita and Mathew are passionate about the food they make, not only because of how truly unique the flavors are on the Miami food scene, but also because of all it represents: maintaining family culinary traditions alive while forging new avenues for connecting with creatives in Miami. A documentarian and architect respectively, Anita and Mathew produce fantastic Annam Miami pop up dinners with cultural institutions such as O! Miami, creating curious zines that investigate the menu's theme. Friends insisted they start selling their amazing food.


Annam Miami's meals fuse traditional Indian and locally-grown ingredients into lunches and dinners that are nutritious and lavishly spiced. They consist of kormas, sambhars, curries, chanas, paneer that often vary depending on what's in season. Annam Miami also jars their popular condiments like Garlic Avakaya, a relish that gives brings the flavors of garlic, coriander, and chiles to any dish, and Nuvulu Podi, a savory umami sesame powder that makes everything yummy.


Anita incorporates coconut milk, home-grown curry leaves, mustard seeds, and their signature Garlic Avakaya condiment into dinner-- zucchini pulusu-- while Matt tells Raul how Annam began. Anita and Mathew now participate in StartUp FIU's program, packaging their condiments in the commercial kitchen amongst other Miami food startups.