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.
MY INTERVIEW WITH THE AUTHOR
- When did you know that you wanted to be an author?
That is a good question, I am honestly not sure. My first cookbook The Bengali Five Spice Chronicles is a very personal cookbook, and was my way of dealing with my father’s illness and subsequent death. Food is a passion that he fuelled in me. The books are really an extension of my love and desire to make Indian Food manageable for everyone. Instant Indian brings a wealth of diverse Indian recipes that are done with minimal hands on cooking time. I felt that this was a subject close to everyone’s heart and a timely one at that.
- What inspired you to write this book?
I believe that most people do not realize how nuanced and diverse Indian Cooking is. I wanted to expose the readers to a world beyond just the tikka masalas and the butter chickens of the world. Don’t get me wrong, those are amazing dishes and I do have a super easy Shrimp Tikka Masala recipe and a sinfully delicious Cosy butter chicken recipe in my book, but it shares limelight with my Pork Vindaloo Ribs from Goa and Truck Stop Chickpeas from Punjab in Norther India.
- If you could sell this book in one sentence what would it be?
Authentic Indian Cooking done in your electric pressure cooker with less than 20 minutes of hands-on cooking time.
- What are you up to next?
I am playing with ideas at the moment. It takes a little time to come up and truly mesh a concept that is interesting, relevant and something that I feel my readers will enjoy. My books go through an idea gestation period of several months before I even conceptualize the idea and then of course I have to see if I can find takers of the same. So as they say – stay tuned.
- Who is your biggest inspiration?
My family – they all contribute and inspire me in different ways.
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.
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