Born in India and raised in the United States, Anupy Singa grew up visiting her grandfather's childhood village in Punjab, India. With her grandfather is where she first learned to cook traditional, spicy Punjabi-style food. This passion is what compelled Anupy Singa to leave her journalism career to teach her daughters to appreciate good Indian food and to begin a blog on www.indianasapplepie.com, as well as author several best selling Indian cookboods. Indian as Apple Pie soon became her now Chicago based company of the sauces she learned to make while growing up. Anupy Singa aims to celebrate both her Indian roots and American upbringing with good food.
Tikka Masala balances the tartness of tomatoes with the subtleness of earthy spices.
A starter for virtually any North Indian curry - the 'secret' that most Punjabi families keep on hand for a quick and easy meal.
Sweet and sour notes make this chutney a perfect accompaniment to both Indian and non-Indian meals.
The primary spice blend that is in many snack foods as well as fresh ingredients, especially onion and cucumber salads often served with Indian meals.
A special ingredient in many Indian dishes. This is a pungent, naturally deep purple rock salt extracted from the Himalayas.
Literally translated this means 'warm spice mix', and is an essential blend used throughout North Indian cuisine.
This is one of the most versatile spice bends. Mix it with yogurt for a marinade for any protein, or use as a dry rub or seasoning.
The perfect spicy and tart blend for the chickpea curry of the same name. The key ingredient is pomegranate seeds which lend a needed subtle sourness.