Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot!
Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant!
The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance.
Greetings all, my name is Rinku Bhattacharya, I am the blogger over at Spice Chronicles and the author of three cookbooks – The Bengali Five Spice Chronicles, Spices and Seasons and Instant Indian. Today of course, I will be talking pressure cooking and all about Instant Indian.
Pressure cookers are a very common element of the Indian kitchen. I have been incorporating them in my cooking and teaching forever. People however have had a notion of how unsafe the pressure cookers are and have been extremely reticent to use them in their cooking. I am thrilled that with the extreme popularity of electric pressure cookers and the Instant pot in particular. This had in turn made Indian cooking a lot more accessible.
One aspect of Indian cooking that is still under emphasized in cookbooks is the extreme diversity of Indian cooking across the various regions of India. An incredibly diverse country with so many different culinary styles rolled into one, it is really difficult not to be fascinated by the magic of Indian cooking, my challenge was actually to keep this book down to just over a hundred recipes. I can very easily double the number of recipes and still be left with more things that I want to talk about. This is what makes Instant Indian unique, it is more than just an appliance cookbook, it is a cookbook that gives you a good introduction to Indian cooking and culture. I also emphasize and showcase a lot more features of the Instant pot than some of the other books out there and have very specifically stayed away from including filler recipes that are made outside of the instant pot.
I have taken care to give you a lot of general information on the Instant Pot, which has been vetted by the Instant Pot folks as it is an Instant Pot approved cookbook. This information is useful for any kind of cooking and helps this book serve as a good reference for general pressure cooking.
A note on electric pressure cookers and brands. I use the Ultra model of the Instant Pot. The Instant pot is the most popular, however the other brands bring you a lot of the same options. The other big advantage of the instant pot is that there are a lot of online communities including my own facebook group where you can discuss about tip, tips and find likeminded potheads as the instant pot groupies.
The Instant Pot certainly has changed the way I cook. I use it almost every day especially on weekends when I am out an about, tending to chores and errands. It really is one of those salvation things that make a big difference if you are a busy person who needs to feed a family. If you are intimidated about Indian cooking, and want a starting point I would like to think that my book will get you there.
Thank you, Rinku Bhattacharya and Rachel’s Random Resources.
About the author
Rinku Bhattacharya (spicechronicles.com) was born in India, and now lives in a house with a vibrant backyard in Hudson Valley, New York with her husband, an avid gardener, and their two children. Rinku’s simple, sustainable approach to Indian cooking is showcased on her blog, Spice Chronicles, and in her Journal News column “Spices and Seasons.”
Rinku has been teaching recreational cooking classes for the past nine years, and works extensively with local area farmer’s markets on seasonal demonstrations and discussions. Rinku is also the author of The Bengali Five Spice Chronicles (Hippocrene Books, 2012), winner of the Gourmand World Cookbook Awards 2013 for Best Indian Cuisine. She writes for the Poughkeepsie Journal, the Journal News, and several online sites, and is a frequent guest on CT Style TV.