Praise for Anupy Singla and The Indian Slow Cooker:
"If you love Indian food, have a look at Anupy Singla's The Indian Slow Cooker. Folded in with lush food photography are easy, healthful recipes with traditional flavors." —Lois White, Better Homes & Gardens
"My favorite new slow cooker book is The Indian Slow Cooker by Anupy Singla....Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers." —Genevieve Ko, Good Housekeeping, October 14, 2011
"In her friendly voice, Anupy Singla welcomes everyone into her kitchen, even busy and beginner cooks. With her comprehensive guide to ingredients and surprisingly simple and healthy recipes that perfume the house on a cold day, The Indian Slow Cooker is a great first book on Indian cooking. We love recommending it to our customers!" —Lara Hamilton, Owner of The Book Larder, Seattle, WA
“Singla's book goes against what many believe is required of Indian cuisine—infusing hot oil with a whole mess of spices as the base for dishes. Instead, she argues, throw everything into the Crock-Pot and let the aromatics do their thing... the book gives old- and new-school cooks alike ample reason to give Indian food a shot.” —Janet Rausa-Fuller, Chicago Sun-Times, October 20, 2011
"Next time you have a hankering for Indian food, don't think take-out. Think ahead. That's the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food..." —Michele Kayal, Associated Press, October 26, 2010
"[The Indian Slow Cooker] is slim in appearance, a mere 136 pages. Yet the author has packed its pages with 50-plus recipes, lots of guidance and enough enthusiasm for slow cookers and Indian food that fans of either or both will be prompted to try one of her recipes...” —Judy Hevrdejs, Chicago Tribune, April 6, 2011
"Anupy is really on to something here. In 50 well-crafted and imaginative recipes, Anupy shows you how to use the modern slow cooker to get the beautiful, complex flavors of her ancient native cuisine. A book that will surprise you.” —Dorie Greenspan, author of Baking with Julia and Around My French Table, as well as contributing editor to Parade magazine, December 23, 2010
"Ms. Singla says her book is aimed at anyone who wants to eat more vegetarian food and she doesn’t believe in calling Indian food ‘spicy’ or ‘exotic’ anymore." —Wall Street Journal, India Real Time Blog, August 24, 2010
"Anupy has a fantastic blog, Indian As Apple Pie, a beautiful cookbook, "The Indian Slow Cooker", and an innovative spice box product now being offered by Williams-Sonoma." —Nancy Loo, WGNtv.com, September 5, 2011
"For those who love Indian food—or who are interested in starting to explore it—Anupy shows how to prepare the classic dishes in healthful versions that use far less oil and saturated fat than traditional recipes...Anupy introduces the mainstay spices of an Indian kitchen, and how to store, prepare, and combine them in different preparations.” —WLS-ABC Channel 7, March 26, 2011
"The talented and beautiful Anupy Singla, author of The Indian Slow Cooker, understands that many home cooks are intimidated by Indian spices and cooking. So she created spice packets, small bundles of 5 essential Indian spices, that will get anyone cooking Indian. Demystify something for people, and they will love you.” —Susan Russo, writer for FoodBlogga blog and contributor to NPR’s Kitchen Window
"Singla's recipes, and writing in general, exudes common sense and practicality...Straightforward, healthy recipes for easy preparations of all your favourite Indian dishes combined with mouthwatering photographs make this a cookbook any lover of Indian food will appreciate." —Rebecca Baugniet, EAT Magazine
"Singla's first book, The Indian Slow Cooker, is packed with braises, both meat-and vegetable-based. Her newest book embodies how she often eats: a vegetable-based diet heavy on herbs and spices, and loaded with flavor." —Tasting Table Chicago, August 20, 2012
"Chicago-based cookbook author Anupy Singla has cultivated a devoted following by showing readers how to master Indian spices and make great-tasting Indian food at home. In her second offering, Vegan Indian Cooking, she tackles the perhaps more difficult endeavor of demystifying vegan cuisine." —Sarah Terez-Rosenblum, Chicago Sun Times, August 23, 2012
