My husband and I love Indian food, and we are lucky to have excellent Indian restaurants in our area. But there's nothing quite as satisfying as cooking up a meal from a different cuisine in your own kitchen. I failed at Indian cooking majorly when I first started many years ago. Over time, after consulting numerous web sites and Indian cookbooks, I could make a few reasonably good dishes.Then, somehow, I discovered Anupy Singla and her website Indian As Apple Pie. I made a couple recipes from her web site—starting with the fabulous Instant Pot Black Chickpea Curry. My husband and I were blown away. We had found a new legume to love and a delicious recipe for it. My Indian cooking skills took a quantum leap forward that day.Anupy's recipes inspired me to try slow cooking again. I had tossed mine the last time we moved, so I bought a newer model slow cooker and this cookbook. We continue to be over the moon with all the recipes and feel the food is more healthy than we get at restaurants.I could cite many great recipes, but I'll give this example. I've always had this ideal of how I thought rajmah should taste. I had tried several recipes from different sources and none of them had much flavor, certainly no depth to the flavor at all. Well, that all changed when I made the Punjabi Curried Kidney Beans recipe, aka Rajmah. What a happy day that was! I even served it once with homemade Cornmeal Waffles with Cheese and Chilis, recipe on the Presto web site.The cookbook is beautifully designed. It is well thought out and well organized. The recipes are easy to follow. The photos are beautiful. The recipes are diverse with adaptations for smaller cookers. The book includes something unique—a helpful chapter about cooking legumes that you can use later in a variety of recipes. And I love the short vignettes that accompany many of the recipes that give culinary background or insight into Anupy's personal attachments to the recipe.What should you watch out for? You need to understand your own palate and know your slow cooker.One thing I learned the hard way about Indian cooking is that authentic recipes have too much hot chili pepper and powder for our palates. Keep that in mind as you try out the recipes. If in doubt, dial it back and add more later if you want more.The other thing I'd mention is that there are different types of slow cookers, and I found that I need less liquid than most recipes call for. If in doubt, keep a tea kettle with water in it nearby. You always add hot liquid if you need it, but it could take a long time to cook down if you get too much.To keep track of my adjustments, I make notes in the cook book to note the type and quantity of chili pepper and the amount of chili powder I used as well as how much liquid I added. Otherwise, I'd never remember.I have the print version, and since I am old fashioned, I use the index. Ideally, it could have more entries. For instance, you won't find the word rajmah in the index. I learned to look for Punjabi Curried Kidney Beans.This is a really big small cook book. For its size, it has so much to offer. I use more recipes from this book than from several Indian cook books combined that are each several hundred pages long. I included a photo of how one of those massive tomes weighed the lid when making palak paneer (in a 5 qt cooker). If you love Indian food and enjoy making it yourself, I think you will love this book.