My New Cookbook: The Easy Indian Slow Cooker Cookbook

The Easy Indian Slow Cooker Cookbook

I am super excited to let you all know that my new cookbook is now available to order from my shop. Make sure you order now to be one of the first to get a copy. 

Order your cookbook today!

It's a real privilege for me to be able to bring you this book as it's something you have been asking me for many years. I wanted to create a recipe book that you would find useful, that would help you with everyday life and make Indian food more accessible to you.

The Easy Indian Slow Cooker Cookbook is all about making simple tasty Indian restaurant favourites at home in a slow cooker. With over 70 recipes, it includes both classic Indian curries as well as lots of new and exciting dishes too and I have loved experimenting and testing out new ideas so you guys can cook and enjoy them at home. It's full of historical and cultural anicdotes, lots of tips and tricks as well insight into using spices and Indian cooking methods.

Recipes

The book includes lots of new exclusive recipes that are not available on the website, like the Bakree Shorba (spicy lamb soup), and delicious curry dishes, like Gosht Assado (slow cooked brisket spiked with Indian spices). I have adapted some of your favourite dishes from the website to make them perfectly suited for cooking in a slow cooker too, like the Lamb Kofta curry and the all time favourite, Chicken Tikka Masala. The slow cooker is also the perfect vessel to cook up some tasty desserts in too so I have a steamed cucumber cake or Dhondas, as well as some tasty sides and tangy chutneys. 

Slow Cooking

With the busy lives we all lead, the slow cooker actually gives you some time back. It's a great way to eat fresh healthy home cooked food that's tasty and packed full of flavour. Being a busy mum I use a slow cooker at home all the time because I'm determined to cook for my family and I find it works so well with Indian dishes. 

The slow cooker is the ideal tool to replicate authentic Indian cooking methods because it uses the same classic principles. By gently cooking the ingredients in a sealed pot, the flavours have time to develop slowly. It allows the spices to penetrate into the dish, it gives time for the natural juices to combine and create great flavours — the results speak for themselves. The dishes are delicate and deliciously tender, the sauces are wonderfully fragrant, lentils become creamy without the need to add any additional fat and classic Indian vegetable dishes are light and fresh.

I really hope you enjoy reading and cooking with this book as much as I have enjoyed writing it and I look forward to hearing what you think! 

Get your copy now.