Spice Up Your Fall Cooking
Indian food is practically synonymous with curry. “But we don’t label our spices that way,” says Anupy Singla, author of the cookbook Indian for Everyone (Agate Surrey, 2014) and owner of the spice company Indian as Apple Pie. She knows this firsthand because she watched the varied spice blends that give Indian food its distinctive flavor being made in her father’s village in Punjab, India, as a child.
Raised in King of Prussia, Singla began cooking at the age of 10 when her father taught her to cook eggplant and potatoes. Since then, she’s won awards as a broadcast journalist, but she never lost that early enthusiasm for authentic Indian cooking. Ultimately, she quit TV news to provide home-cooked meals for her daughters—and write three cookbooks.
Frustrated by the lack of high-quality, authentic spices in local stores, she launched Indian as Apple Pie in 2013. Her products have heady aromas and no additives, salt, food dyes or preservatives; the tandoori masala obtains its vivid red hue from dried chiles and paprika. (It’s also great in a yogurt marinade for chicken or added to a simple stir-fry.) Her chai masala is of course great for tea, but it’s also nice for warming up oatmeal or baked goods in the fall. —Carrie Havranek
Indian as Apple Pie spice blends are available at In The Kitchen Cooking School (10 Mechanic St., Haddonfield, NJ, 856.489.1682), and at indianasapplepie.com.
