Presented by
Anupy Singla
Author, Teacher

When Westerners think of Indian food, rice immediately comes to mind. Less understood is the deep and long history of wheat and bread in the Subcontinent, especially in north India, where wheat fields abound. The state of Punjab, better known as the bread basket of India, is one of the most fertile states in the country. It alone produces close to 20 percent of India’s wheat.

Join us as Chicago’s very own Indian food guru, Anupy Singla, walks us through the different kinds of bread found in Punjabi households. Surprisingly, naan is not one of them. Learn the difference between roti, parantha, and puri. You will also get a taste of homemade Indian bread and learn tips to make it yourself.

Cookbook author and journalist Anupy Singla is fast becoming one of the country’s foremost authorities on Indian food and cooking. She is the author of three books Her first two books, The Indian Slow Cooker and Vegan Indian Cooking remain the top-selling Indian cookbooks in North America. Her latest book, Indian For Everyone, is a compilation of the most popular Indian recipes outside of India. It was released in hardcover in 2014, and is now available in paperback. Copies will be on hand for purchase and signing. Born in India, and raised in the United States, Anupy is a former business reporter and has worked in print, television, and radio. Her last job was as the morning reporter for Chicago Tribune-owned CLTV. But it was her passion for Indian food that compelled her to leave daily reporting to teach her young girls how to appreciate good Indian food and blog about it on indianasapplepie.com – now also the name of her company.

Saturday, September 24, 2016
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school

Cost of the lecture program is $5, $3 for students and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to:Culinary.Historians@gmail.com