Anupy Singla

Anupy Singla
Did you know?

Anupy teaches classes at  Williams-Sonoma, Sur La Table, and Whole Foods Market.  She has recently brought to market her own line of traditional Indian spice trays (also known as a masala dabba), which are being sold by retail outlets like Williams-Sonoma.

Anupy Singla
Anupy's Featured Recipe
Baked Tandoori Cauliflower

Click here for recipe

Anupy Singla is an award-winning journalist turned cookbook author. She began her reporting career as a business reporter for Bloomberg News in Princeton and then moved to cover commodities in Chicago.  After several years she transitioned to local news by working as an on-air reporter and anchor for CLTV News. 


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.


Singla has published two cookbooks, Indian Slow Cooker and Vegan Indian Cooking, including fusion recipes that pull together diverse traditions from across the Indian subcontinent. She 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 food writing has appeared in several print and online publications including the Chicago Tribune, the Chicago Sun-Times, and the Wall Street Journal. She has demonstrated her cooking skills on WGN-TV, WLS, and NBC10! Philly.


Anupy lives with her husband and two young daughters in Chicago, IL. Her latest cookbook, Indian for Everyone was released in the fall of 2014.  It's Anupy's 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

Latest Recipes


For most Indians, naan is a treat—a fluffy, leavened bread heated until very crispy in the steaming, fiery red pit of a traditional day t...

(1 Votes)

Crackling Okra

The first vegetable I remember eating and loving is, of all things, okra. I still remember picking it from my grandmothers backyard in C...

(1 Votes)

Baked Tandoori Cauliflower

VEGANIZE IT! Substitute plain, unsweetened soy or coconut yogurt for the dairy yogurt. Its become trendy on various food blogs to prep a...

(1 Votes)

Tandoori Masala

This is one of the most versatile spice blends. Mix it with yogurt to make a fantastic marinade for virtually any protein before it hits ...

(1 Votes)

Kulfi Indian Ice Cream

Kulfi is a type of dense ice cream that's commonly enjoyed in India. With this Kulfi Indian Ice Cream recipe, you can enjoy this refreshingly cool treat in the comfort of your own home! It only takes five ingredients to recreate this homemade ice cream recipe for yourself and your family - the kids will love the sweet and nutty flavor, and you'll love that you know exactly what's going into your ice cream, no artificial ingredients allowed!

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Black Lentils

This is a staple dish in North India, where it is known as the queen of all dais. It is also referred to as maa di dal. Translated litera...

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Punjabi-Style Cabbage

This Punjabi-Style Cabbage is an easy cabbage recipe that infuses your meal with the flavors of Punjab, a region in India. It can be made in the slow cooker, but when sauteed on the stovetop it only takes about five minutes to throw together! Most Indian food recipes require a lot of preparation, but not this one - with a few spices such as turmeric and cumin, plain cabbage is transformed into an exotic new dish. Recipes with turmeric are also beneficial for your health, as turmeric is an amazing spice that helps prevent a number of ailments. If you've never tried Punjabi food, this is a great starting point!

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Garam Masala

Garam masala is the quintessential North Indian spice blend. Every household in the region has its own version, and this is my family’s t...

(1 Votes)

Palak Aloo Spinach and Potatoes

I can’t tell you how many people have emailed me asking that I include this recipe in this cookbook. Apparently it’s a favorite even beyo...

(1 Votes)

Tandoori Chicken

Like samosas, tandoori chicken has become a symbol for Indian food in the United States. Most Americans know this dish just as a sizzling...

(1 Votes)

Tamarind Shrimp Curry

I learned how to make this curry during a stay at Ayisha Manzil Homestay in Thalassery (Tellicherry), Kerala. Our hostess, Mrs. Moosa, us...

(1 Votes)

Masala Papad

Making a little spicy topping for your papad is something I came across years ago, when I was a staffer on Capitol Hill, while eating at ...

(1 Votes)

Chickpea Poppers

I first heard about chickpea poppers from my friend Chasity Santoro, a fellow mom at my kids’ school who shares my passion for feeding he...

(1 Votes)

Chana and Split Moong Dal with Pepper Flakes

I love the combination of these two lentils. Cooked together, they not only complement one another in taste, they also become incredibly ...

(1 Votes)

Spiced Peas and “Paneer”

My mother and mother-in-law both make a great Mattar Paneer. In fact, theirs are so good that I’d rather not disappoint my husband with m...

(1 Votes)

Mushrooms in Cashew Cream Sauce

This was the very first recipe I wrote and tested for this cookbook. I was in heaven using Cashew Cream as a substitute for regular cream...

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Lemon Brown Rice

The first time I had this dish was in the home of two of my close friends from South India, Padma and her younger sister Kshema. I still ...

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Tofu Curry

This dish was one of my biggest surprises. The soy yogurt mixed perfectly with the spices and provided the much-needed moisture and textu...

(1 Votes)

Masala Chickpea Burger

I cannot stand frozen veggie burgers from the store. They taste like cardboard. That’s precisely why my mom and I started experimenting o...

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Tart Whole Pigeon Peas

I didn’t grow up eating whole toor dal. In fact, my mother can’t recall a time she’s eaten this lentil in its whole form, either. It’s mo...

(1 Votes)

Punjabi Curried Kidney Beans

Rajmah, a North Indian version of chili or red beans and rice, is the quintessential comfort food for Punjabis. Ask anyone from that regi...

(1 Votes)

Black Chickpea Curry

These chickpeas are nothing like their white counterparts. They are smaller, brownish black in color, and extremely thick-skinned. They h...

(1 Votes)

Curried Chickpeas

Like rajmah, this dish is a staple in virtually every North Indian home—and for a good reason. It’s delicious and filling. It’s also a gr...

(1 Votes)

Spiced Cauliflower and Potatoes

Untill made this myself in the slow cooker, I refused to believe my mother-in-law when she said it was possible. I also wondered why I wo...

(1 Votes)

Traditional Chicken Curry

When most people think of Indian food, the first dish that comes to mind is a good chicken curry. Because I never ate this dish growing u...

(1 Votes)

Spiced Crumbles with Peas

This dish may be called mock keema, but there’s nothing to laugh about here. It is absolutely incredible and a great way for vegetarians ...

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Lamb Biryani

Biryani is a spiced rice and meat dish that is wildly popular in Pakistan. Muslim travelers and merchants brought it to the Indian subcon...

(1 Votes)

Rice Pudding

There’s something universal and comforting about rice pudding, and kheer is no exception. It’s the perfect Indian dessert because it’s no...

(1 Votes)
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