Unlock the Secrets of Authentic Indian Cuisine with The Indian Slow Cooker: 70 Healthy and Easy Recipes

Chris Hill: Too much heat, far too much salt (2 tablespoons salt, tablespoon chilli powder + 6 fresh chillies). Book looks lovely but recipes are time consuming & to be honest not that tasty. Even when lowering the chilli content the spice overides the flavours of the food. Chickpea curry was a disater. had the help of an indian friend who suggested the chickpeas needed some pre cooking before the 14 hrs in the pot - they were still a bit hard. My family loves Indian food & I have many Indian cook books whose recipes can easily be adapted for the slow cooker. On the plus side - nice pictures & a good description of spices etc.

United Kingdom on Feb 01, 2023

bkl: Oh my gosh I've only cooked two curry's from the book so far and both have been wonderful! This has really enhanced my understanding of my slow cooker. The butter chicken was divine and I'll definitely be cooking it again! I like the layout and the little introductions are really nice too. Easy to follow recipes.

United Kingdom on Jul 28, 2022

Amazon Customer: Prompt delivery. As a tentative cook of Indian food, this book has some good tips and explains the cultural use of recipes. However, unfortunately, the fact that the book is written by an American and therefore for Americans has given it a layer of difficulty. There are different names for ingredients thus it is a bit challenging sourcing some of them. Referral to various kitchen gadgets and methods have also left me without a clue.

United Kingdom on Jul 18, 2022

D. BoothD. Booth: My husband and I love Indian food, and we are lucky to have excellent Indian restaurants in our area. But there's nothing quite as satisfying as cooking up a meal from a different cuisine in your own kitchen. I failed at Indian cooking majorly when I first started many years ago. Over time, after consulting numerous web sites and Indian cookbooks, I could make a few reasonably good dishes.

Then, somehow, I discovered Anupy Singla and her website Indian As Apple Pie. I made a couple recipes from her web site—starting with the fabulous Instant Pot Black Chickpea Curry. My husband and I were blown away. We had found a new legume to love and a delicious recipe for it. My Indian cooking skills took a quantum leap forward that day.

Anupy's recipes inspired me to try slow cooking again. I had tossed mine the last time we moved, so I bought a newer model slow cooker and this cookbook. We continue to be over the moon with all the recipes and feel the food is more healthy than we get at restaurants.

I could cite many great recipes, but I'll give this example. I've always had this ideal of how I thought rajmah should taste. I had tried several recipes from different...

United States on Jun 10, 2020

Rare_Aquatic_Badger: Great selection of vegetarian and meat dishes, most of which work as slow cooker dinners. Some recipes adapt less well to the stuff-it-in-a-pot-and-forget-about-it-all-day ethos of slow cookers (some require changing temperatures half way or putting in the slow cooker for only a few hours). All recipes we've tried though have come out well (aside from the saag paneer, which I think may have been down t the type of spinach we used). Given that spices can become muted after long cooking times, don't be alarmed when the recipes call for tablespoons of spice, or dozens of cloves of garlic; despite other reviews, I've yet to find a recipe where the spices overpower rather than add to the dish.

The book is well laid out, with good descriptions, photos and explanations. While it's not our go-to slow cooker book (Sara Lewis' amazing 'The Complete Slow Cooker' takes that spot for us), it is one of the more unique ones (and you'll be unlikely to find most of these recipes online). Even some recipes I was skeptical about turned out great; vegetation keema came out so well that it tasted 'too meaty' for my vegetarian friends!

Canada on Feb 06, 2015

Martin hot thumbs: This is a great book. The first few times I tried cooking from it the food was way too hot. What I discovered was that one of the common ingredients is Gama Mesala (I think that's what it is called) which from what I read is a combination of spices not including red chilli peppers. Unfortunately the stuff I got from the local Indian grocery store had chilli as the second ingredient, so be careful what you buy. Also for those non Indians used to mildly hot food another word of advice is when the recipe calls for green chilli peppers I suggest scraping the seeds out to begin with to reduce the heat, (caution don't use your thumb nail, use a knife or spoon or your thumbs will burn like the dickens for about 2 days)
This is the stuff that most folks with some Indian cooking experience probably already know, but to the novice like me it's good to be told.
Stick to my advice and work up and you will create some awesome dishes, if you wind up with the dish not being what you expected take a look at some of your purchased combined spices to see if they contain spices that probably shouldn't be there. I made my own Gama Mesala from a recipe I found in another book and it made a huge...

Canada on Feb 12, 2013

booradley: I love Indian food, eat it when I can (ate it twice today: once homemade from this book, once takeout), and aspire to be able to make it authentic-tasting at home. My hope for this book was to be able to get my fix on weeknights and have it taste authentic "enough" to justify the concession to convenience made by using a slowcooker. A couple of observations:

1. I've made full recipes so far, cooked 1/2 at a time in my 3.5 QT slowcooker, and frozen the other half to cook later. A half recipe (plus rice or bread) feeds my husband and me dinner one night and lunch the next day. I haven't had to adjust the cooking times any for my cooker or the half recipes. I have the Rival 3.5 QT "Crock-Pot," a no-frills unit with no programmable capability that was a gift. I haven't gotten around to prepping in the morning & cooking all day, which would be the ideal. I always prep on a weekend and cook overnight, partly because my area seems subject to a lot of power outages that only seem to occur during the day, and my slowcooker isn't one that can cope with that.

1. Like some reviewers, I have found the amount of heat too hot. I skip the chilis and cut the amount of red pepper...

United States on Feb 24, 2012