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

The good-I love as Americans that we have access to dishes from many different cultures. I find it further interesting and exciting the way in which the different cultures diverge and create a hybrid of sorts. This Indian Cookbook is a classic illustration of what creativity can be produced when different cultures merge. Our household also loves big flavors! So far, I have only tried the Vindaloo, Pulled Pork Pav with Tamarind BBQ Sauce, but it was really good and now I look forward to trying more.The not so good-The Instant Pot did not like the flour in the recipe and kept signaling that it was burned. After removing the meat 3 times and de-glazing, then reintroducing the meat as suggested in Instant Pot User's Manual, I finally found a suggestion online to thin the sauce which I did by using 1 cup of sauce to 1 cup of water (the rest of the sauce I discarded). The meat was still very flavorful because it had marinated in spices for several hours, but I was almost ready to throw the whole dish out! I view myself as an experienced cook and so I persisted with this recipe, but I must say that the Instant Pot might be a bit of a challenge for those just learning to cook! In the end, the meat was very tender and delicious so it was worth the wait! I know the next time I make this dish, I will leave out the flour, it really didn't need it because there is a delicious bbq sauce I made to mix in with the meat prior to serving.

I am an accomplished cook. I regularly cook Italian, Spanish, Mexican, Chinese and other cuisines with few or no recipes, but the flavors and spices of Indian cuisine mystify me. I never know the right proportions of the spices to each other. This book breaks down everything in clear easy to read recipes. Each has detailed instructions, exact measurements , and explanations and definitions to help you along.We have tried several of the recipes and not one has been a failure, although there have been a few that I have tweaked to our personal tastes. Our favorite is the Kerala Chicken Curry recipe. Who knew that making home made paneer would be so easy?!If you are looking to incorporate more "Meatless Mondays" this is a great choice! A good deal of Indian cooking is vegetarian and there are some real winners in this book.We enjoy ours so much that we have bought it as a gift for others and recommended it to several friends as well.Biggest complaint? I wish it was in hardback. My softcover version is getting pretty beat up and I am going to have to replace it eventually.

I have been looking for passable Indian recipes for years. I've made goopy, bland, unappetizing failures. Then I checked this book out of the library. I've since bought it after making 5 recipes and all of them are restaurant quality. The fact that it's instant pot makes it even better. I make paneer on Sunday with the rest of my meal prep pretty frequently now. Everything has tasted spot on so far. So happy I got this book.

I love this book, as well as Chandra Ram's other work as editor of the gorgeous Plate magazine. I was very new to instant pot cooking when I first got this, and the book is clear and helpful for navigating the new appliance. The book is also beautiful, and packed with wonderful recipes and photography. The saag paneer is a particular favorite, and the best I've made at home. My already dog-eared copy is among my weekly go-tos, and rarely makes it back on my bookshelf.

This is my first attempt at cooking Indian food, and my first use of the Instant Pot. I cooked the Dal Makhani dish, came out perfectly. The kidney beans were even cooked al dente, perfect for my taste. I liked that it has a very interesting blend of spices, even a bit spicy, but not unpleasantly so. My house was filled with the most wonderful scent as this dish cooked. I am very happy with this book, and can't wait to try some of the other recipes. It is very complete, with meat dishes, vegetarian, desserts, and even lassi! The author, Chandra Ram, will respond to questions via her website, she was kind enough to give me her recommendation for which Instant Pot to get! This is the book to get!!

Very useful collection of recipes. A lot of cookbook recipes end up being prohibitive due to needing to buy a bunch of weird random ingredients that you probably won't use again. But honestly if you already make ethnic food, this one isn't too bad. My only complaint about the format of the book is that ingredient quantities are all listed by volume two ways and not once by weight. US conventional measures- teaspoon, tablespoon, cup, and by metric volume- mL. Maybe an idea for the next revision of this. 10mL of ground cumin? Just give it to me in grams.

I was debating writing a review on this cookbook as I hate to leave negative feedback on things (if you don't have something positive to say don't say anything at all), but I just can't resist. After having "attempted" to make about 5 things from this cookbook I'm displeased to write that these recipes are far from tested properly with the InstaPot. I've been cooking wonderful meals in the InstaPot for about 12 months and purchased this book for my wife who enjoys making Indian Food. Not only are the proportions off, but we get "burn" notifications regularly with this cookbook because they recipes are not detailed or tested enough to address how the InstaPot is a different cooking vessel from other kitchen tools. The pastes are too thick, the bottom of the pot burns, and adding thickening agents to the InstaPot is a big no-no in the InstaPot community. I'm sure many of you may say it's not the cookbook, it's you, but as someone who cooks every night of the week and regularly relies on the InstaPot, I would respectfully disagree. 2 stars because the images of the food are great and the recipes themselves have lovely suggestions for flavors and spice combinations. I bought this as a pre-order item but wish there had been some other reviews of this book before.

It required ingredients that I living in a small town don’t have access to. Also I would have liked to see nutritional values. I gave it to a charity.

The Complete Indian Instant Pot Cookbook has become a welcome addition to our cookbook library. I have found that Chanda Ram has an easy to understand, and entertaining writing style. More importantly, her recipes all have a solid foundation on building base flavors using fundamental Indian spices and aromatics, no doubt due to her training as a professional chef. Although, all of the techniques are all calibrated for home cook. Many of her recipes are ones that I have either made myself or been severed at restaurants. Using her instructions I have been able to surpass any Indian dish I have made at home and at least equal if not better than dishes I have had outside my home.One of the key areas I feel this cookbook surpass others is the large section on making yogurt, paneer, naan and dosas using the Instant Pot's yogurt function. I have just started to explore this feature of the Instant Pot and I welcome the inspiration to make the most of it.This cookbook is now my 5th on Indian cuisine and it definitely has become my favourite.

Great Book! Great "doable" recipes for almost anyone who lives in a cosmopolitan area. Includes classic recipes and modern ones too. Was delivered in pristine condition, which is rare when I order books so I'm very happy!

Yet to fully go thru it and yet to try the recipes

Amazing book, recommended !