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.