Her food is as Indian as, well, apple pie. So says cookbook author and journalist Anupy Singla, who wants to show Americans and others how easy it can be to cook Indian food at home. With the seven or eight Indian spices, she says, anyone can make authentic Indian cuisine, which does not have to “complicated” or “exotic.” Singla is the author of the bestselling titles The Indian Slow Cooker, Vegan Indian Cooking and Indian for Everyone. She joins this installment of “Food Mondays” with Worldview‘s food, health and culture contributor Monica Eng for an exploration of Indian spices. They discuss ingredients including coriander powder and mustard seeds, as well as the recent rise in popularity of Indian ingredients among Americans, who do not always know the origins of what they are eating.