About this ebook
Indian Slow Cooker helps you to create authentic Indian food with over 60 delicious, fuss-free recipes that can be prepared ahead and cooked while you do other things.
In this easy-to-follow cookbook, innovative chef Neela Paniz showcases the best regional curries, dals, vegetable and rice side dishes, as well as key accompaniments like chutneys, chapatis, raita and fresh Indian cheese.
By revolutionising the long, slow approach to Indian cooking, Neela's inventive recipes help you to produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi and Bangalore, or your favourite Indian restaurant.
Featuring both classic and original recipes that have been adapted for the slow cooker such as Pork Vindaloo, Mixed Yellow Dal, Kerala Fish Curry, Sweet-and-Sour Aubergine and Black-Eyed Pea Curry, the vibrant tastes of India become simple for busy cooks to recreate at home any day of the week.
In this easy-to-follow cookbook, innovative chef Neela Paniz showcases the best regional curries, dals, vegetable and rice side dishes, as well as key accompaniments like chutneys, chapatis, raita and fresh Indian cheese.
By revolutionising the long, slow approach to Indian cooking, Neela's inventive recipes help you to produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi and Bangalore, or your favourite Indian restaurant.
Featuring both classic and original recipes that have been adapted for the slow cooker such as Pork Vindaloo, Mixed Yellow Dal, Kerala Fish Curry, Sweet-and-Sour Aubergine and Black-Eyed Pea Curry, the vibrant tastes of India become simple for busy cooks to recreate at home any day of the week.
About the author
Neela Paniz grew up in Bombay, India. After moving to the US, Paniz opened Chutney's Indian take-out and the hugely successful Bombay Cafe in Los Angeles, and a contemporary Indian restaurant, Neela's, in Napa. She is also the author of The Bombay Cafe, which put her on the map as one of the leading voices of contemporary Indian cuisine. Since selling her restaurants, Paniz has taught cooking classes, provided recipes for many magazine articles, and been a presenter at The Culinary Institute of America.
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