The Complete Indian Instant Pot Cookbook: 130 Traditional and Modern Recipes

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Product Details
$24.95  $23.20
Robert Rose
Publish Date
7.8 X 10.4 X 0.7 inches | 2.0 pounds

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About the Author

Chandra Ram is a first-generation American who learned to love cooking from her Irish mother and Indian father. She has a degree in culinary arts from the Culinary Institute of America and spent fifteen years working in restaurants and as a consulting chef before turning to food writing. She is the editor of the award-winning food magazine Plate and coauthor of The Eiffel Tower Restaurant Cookbook and Korean BBQ: Master Your Grill in Seven Sauces. She has been a featured food expert on the Cooking Channel, and in CS magazine and the Chicago Tribune. Chandra lives in Chicago.

[Ram's] Instant Pot . . . encouraged her to delve deeper into the recipes her family in India would cook, and to adapt them to her own, Indian-American tastes. In her cookbook, there are very personal recipes like corn ki subzi (think Southern-styled creamed corn with Gujarati spices) alongside traditional dishes like rogan josh (lamb stewed with yogurt and spices) and dal makhani (creamy spiced lentils).--Melissa Clark "The New York Times"
Thanks to books like Ram's "The Complete Indian Instant Pot Cookbook," it's never been easier to immerse yourself into Indian food at home. The butter chicken recipe has depth to each bite. While not traditional, the chiles add a fascinating smokiness and a subdued spiciness to each bite.--Nick Kindelsperger "Chicago Tribune"