Starred review from July 1, 2012
It's no surprise that former TV reporter Singla's debut, The Indian Slow Cooker, has dominated Amazon's list of bestselling Indian cookbooks. Her practical approach--evident in this collection of mains (Cashew-Stuffed Baby Eggplant), condiments (Strawberry Chutney), snacks (Chickpea Poppers), and sides (Baked Samosas)--emphasizes mindful eating over a prescribed lifestyle. Her recipes (in U.S. and metric measurements) will appeal to many home cooks, especially those trying to reduce their reliance on processed convenience foods. VERDICT Singla debunks misconceptions that Indian food is spicy, complicated, and unhealthy. Highly recommended, especially for fans of Madhur Jaffrey, Monica Bhide, and Suvir Saran.
Copyright 2012 Library Journal, LLC Used with permission.
June 1, 2012
People pursuing a vegan diet and eschewing all animal products need not endure boring, bland food. Indian cuisine's meatless tradition already has so long and venerable a history that it readily adapts to a vegan regimen. Singla primes her audience for novel culinary thinking by first upending some deeply intractable myths about Indian fare. Not all Indian food is mouth-searingly hot, complicated, or heavy. Nor is curry powder a spice. Nevertheless, the broad spectrum of assertive spices that Indian cooks pull from their pantries yields decidedly more exciting vegan dishes and thwarts blandness and austerity. Singla's basic Indian flatbread serves as foundation for a number of simple dishes. Nondairy soy milk and tofu help replicate familiar stewed and braised dishes without resorting to products from the animal world. Spiced nuts provide valuable proteins and make convenient snacks. Color photographs render Singla's cooking even more attractive.(Reprinted with permission of Booklist, copyright 2012, American Library Association.)