The 100 Best Curries for Your Instant Pot

Indian cuisine is a misnomer as India contains beaches, deserts, mountains, and farmland. Its local cuisine is just as varied as its physical geography. Layer that with the various types of cultures, fusion with Europe, China, and the Middle East, as well as the influence of the Indian diaspora, and one gets wide variety of Indian cuisines—each as authentic as the next. This book attempts to capture the flavors of India, but ends up capturing more of the author’s preferences. Unifying these recipes is the fact that they are all curries and have been modified so they can be made in an instant pot.

The book is divided into eight parts, each with a catchy title: Restaurant Style Favorites, Bag of Beans, Veg Curry in a Hurry, Chicken from My Kitchen, For Meat Lovers, Fresh from the Sea, Fusion Flavors, and One-Pot Curry Meals. Each recipe occupies a spread with the recipe on one side and a picture of the finished product on the other. Each starts with a personal or historical note and some background on its variation. This is followed by a list of ingredients and precise preparation instructions, making it easier to follow. Most recipes are for two servings, and most of the ingredients are easily available (although some can only be found in ethnic supermarkets). It is an excellent book for those who love Indian curries.