This is a beautifully photographed, detailed, one-of-a-kind collection of healthful, classic Indian recipes prepared in the slow cooker. This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-colour photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her 'Indian Spices 101' chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics - specialties like dal, palak paneer, and gobi aloo - and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavourful Indian food using the simplicity and convenience of the slow cooker.

About the Author

Anupy Singla's food writing has appeared in numerous venues, including the Chicago Tribune, the Chicago Sun-Times, and The Wall Street Journal. She lives with her husband and two young daughters in Chicago.

Reviews

"Of all the world's cuisines, India's is perhaps best suited to the steady simmer of a 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. Singla actually developed the recipes specifically for the slow cooker so the techniques and ingredients work well in the machine." --Genevieve Ko, "Good Housekeeping," October 14, 2011
"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 g