When I was asked if I would be interested in writing a book on Indian slow cooking, my immediate thought was that it was not possible to achieve in a slow cooker what one did in a saucepan. Indian food is based on slowly built combinations of spices and aromatics—you patiently brown the onions, fry the spices, roast the vegetables, tending to the pot to keep all moving along without sticking or burning. The slow cooker would be a new route to a crucial destination: the vibrant, deeply satisfying flavors of traditional curries, dals, chutneys, and more.