Anupy Singla brings her cooking magic to The Book Cellar to talk about her new cookbook Indian for Everyone: The Home Cook's Guide to Traditional Favorites.
Small bites will be served!!!!! Join us for a taste.
Cookbook author and journalist Anupy Singla is fast becoming one of the country’s foremost authorities on Indian food and cooking. She is the author of three books. Her latest, Indian For Everyone, which was released in October 2014, is a compilation of the most popular Indian recipes outside of India. From Spinach Pakoras to Aloo Gobi, Tandoori Chicken, and even key desserts - it's all in there. The recipes are authentic but then show you how to make them healthier, lighter, and even vegan and Gluten Free (GF). Born in India and raised outside of Philadelphia, Anupy grew up visiting her grandfather's childhood village in Punjab. She first learned to cook traditional, spicy Punjabi-style food from him. It was this passion that compelled her to leave daily reporting to teach her young girls how to appreciate good Indian food and blog about it on indianasapplepie.com - now also the name of her company. Her first two books, The Indian Slow Cooker and Vegan Indian Cooking remain the top-selling Indian cookbooks in North America. In both, she successfully combines her knowledge of Indian cooking and her journalistic style to give you easy recipes that are at once authentic and healthy. Her approach is Indian food from an American point of view - the essence of Indian As Apple Pie. She and her growing food and housewares company, Indian As Apple Pie, have been featured in Food & Wine Manazine, Entrepreneur Magazine, Kiwi Magazine, and she has appeared on television stations across the country and in Canada.
Indian for Everyone is the go-to Indian cookbook that every home cook should own. This is Anupy Singla's most comprehensive cookbook yet, with more than 100 classic recipes, including many with meat and seafood, but written to be adaptable for vegan and vegetarian diets. The majority of the recipes are also safe for gluten-free readers, making Indian for Everyone a flexible, practical resource for almost every reader. Indian for Everyone begins with helpful sections outlining the most useful cooking equipment needed for preparing Indian food and a primer on Indian spices, herbs, and other common ingredients. The book is divided into eight sections: The Basics (spice blends, chutneys, drinks); Street Food and Snacks; Vegetable Stir-Fries; Dal; Vegetable Curries; Poultry, Meat, and Seafood; Bread; and Dessert. From classic favorites like Mattar Paneer (Peas and Homemade Cheese), Tandoori Chicken, and Vegetable Samosas that will be familiar to anyone who frequents Indian restaurants in the US, to less well-known dishes that originated from different regions across India, Indian for Everyone opens up the diverse world of delicious Indian cuisine to home cooks everywhere. This is the one Indian cookbook that every home cook should own.