About Anupy
Anupy Singla is an award-winning journalist turned foodie turned author. Anupy began her reporting career as a business reporter for Bloomberg News in Princeton and then moved to cover commodities in Chicago. From there, she quickly transitioned from print to television, providing up-to-the-second market updates several times a day for Chicago’s WGN-TV and Bloomberg Television. After several years reporting live from the Chicago Board of Trade and Mercantile Exchange, Anupy transitioned to local news coverage by working as an on-air reporter and anchor for Tribune-owned CLTV news. There, she eventually secured a spot as their early-morning reporter, helping the morning show boost its ratings and viewers with her friendly, bubbly, up-beat style – even at 5 a.m.. Her duties included occasional reports for CNN on key Chicago-based stories including the effect of a thwarted terrorist attack in London on travelers at O’Hare Airport and the aftermath of a Southwest Airline crash that left a plane in the street. Although reporting is Anupy’s first love and passion, she also comes from a family passionate about cooking. Born in India and raised outside of Philadelphia, Anupy grew up visiting her father’s childhood village in India. Her first cooking lesson was with her paternal grandfather who schooled her in traditional, spicy Punjabi-style cooking. It was this passion that convinced Anupy to leave daily reporting to teach her young girls how to appreciate and eat good Indian food – much as her mother had done for her through the years. Her quest to cook every Indian recipe she grew up with and her girls’ reaction to it is a real-life experiment that she blogs about on www.indianASapplepie.com.
Through this culinary journey, Anupy also wrote her first cookbook, The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes (Release October 2010, Agate Surrey). She was introduced to the concept of Indian food in a slow cooker through her mother, and for years has been cooking in this manner – first as a legislative assistant on Capitol Hill and then as a graduate student at the University of Hawaii/East-West Center. This book is the first to marry the concepts of a slow cooker with Indian cuisine.
In July 2012, she published her second book, Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes, which is a less an urge for everyone to go to a plant-based diet and more a celebration that most Indian cuisine is already vegetarian and practically vegan, making it a great choice for practically everyone.
Anupy has written about food-related topics for the Chicago Tribune, the Chicago Sun-Times and the Wall Street Journal. She has also teaches classes at Williams-Sonoma, Sur La Table, and Whole Foods Market. She has demonstrated her cooking skills on WGN-TV, WLS, and NBC10! Philly. She’s one of a few cooks that is as comfortable cooking up a meal as she is in front of the camera.
I have just received your cookbook as a gift, and I am so excited! I do, however, have one question regarding the recipe for Lamb Biryani. Is the total cook time just 3 hours? Thank you.
Hello Anupy,
I’m Sunita Venkatraman’s friend. I pre-ordered your book from amazon and starting cooking right away. I made rajmah which came out fabulous and then I made channa masala which was also fantastic. I just got married end of August and live in the west loop. Being newlyweds, I really wanted to learn how to cook esp Indian food and eat healthier and thanks to you, I am able to do so and my husband is really enjoying the food. I cook in the 3.5 qt cusinart which leaves us leftovers for lunch. I also made the kheer which didn’t turn out as well…..cooking for 3hours makes it really thick and more like kheer cake…..would you recommend stopping at 2 hours? If you ever need any tasters, we are available
Looking forward to hearing from you.
Genious
Hello,
I was watching WGN today and only caught the end of the segment that feature you. I really like Indian cuisine and I am very interested in learning how to prepare some of the dishes. I was wondering if you held Indian cuisine cooking classes or knew of places that did?
Thank you for all the effort you devoted to your new book. I’ve bought it and in one day am already into my second receipe.
Question, please. In the Spicy Butternut Squash you say to add the raw chilies to the dish with the last ingredients, mix, garnish and serve. Do you really intend that the dish is served with 3-4 raw chilies in it? Shouldn’t they be cooked in the four-hour Low session?
You’re the boss, but I did think it curious.
Drew
Hi Anupy – Huge congratulations on a lovely book! It made me try a recipe when I had given up on the over-cooked taste of everything that I cooked in my slow-cooker!
Though the flavour was great, I still think it was over-cooked as there was a fierce bubble when I peeped in. With your research of types of slow-cookers, were there some that were more slow than others – and if so please let me know which as I do think the slow-cooker is such a very good idea.
Much thanks for all the delicious recipes – KT
I have a gluten allergy (Celiac). Does your cookbook have recipes that might be gluten free? Or, are they labeled gluten free?
Thanks!
Thank you for the comment regarding gluten-free recipes. Many that suffer from Celiac or who prefer to go gluten free have approached me and I’ve encouraged them to try the recipes. Most Indian food can be made without gluten. Where we tend to include it is in our breads. BUT you can make a great roti (unleavened Indian bread) with gluten free flour as well. So, buy the book and take a look at the recipes. You’ll be surprised by the whole new world of cooking and foods that have suddenly been presented to you!