Our team at Robert Rose has had the pleasure of working with some incredible cookbook authors, and Chandra Ram is certainly one of our absolute favourites. A James Beard- and IACP award-nominated writer, Chandra brings a unique blend of culinary and editorial expertise, along with endless personal warmth to everything she does — including The Indian Instant Pot Cookbook.
Chandra Ram’s love of cooking began in her family kitchen, an early spark that fueled her career trajectory spanning professional kitchens, food writing, and editorial leadership. Now, serving as the associate editorial director at Food & Wine.
We recently caught up with Chandra to chat about her favorite dishes, common myths about Indian cooking, and how the Instant Pot helps her stay rooted in tradition while keeping up with modern life.
Q&A with Chandra Ram, author of The Indian Instant Pot Cookbook
What’s a common misconception people have about Indian cooking that you hope your book clears up?
I hate when people say they feel like Indian food is too complicated for them to try cooking it themselves. If you are new to cooking, try the Yogurt Rice, Spiced Carrot Bharta, Fried Chili Paneer, or the Corn Ki Subzi; all of these are easy recipes that are also perfect for people new to Indian flavors.
For someone new to Indian cooking, what are the must-have pantry staples they should always keep on hand?
Do yourself a favor and go to an Indian or international grocery store to buy curry leaves (I stash them in my freezer so I always have some on hand). And while you’re there, pick up some Kashmiri chili powder, cumin, coriander, and mustard seeds. There’s no substitute for curry leaves and Kashmiri chili powder, and fresh spices make everything taste better.
Indian cuisine is incredibly diverse. Are there some lesser-known regional dishes in the book that readers should definitely try?
My family is from South India, and I’d love for people to try more of the dishes from that part of the country, like the Uttapam, Coconut Upma, Puris, and Hyderabadi Chicken Biryani recipes in the book. The aromas in the kitchen when I’m making these dishes take me right back to my childhood.
What are your top 2 or 3 favourite recipes from The Indian Instant Pot Cookbook that you’d want every single person to try?
It’s spring now, so I’ve been making the Spring Vegetable Kitcheree to take advantage of the peas and asparagus at the market. I love coconut, so the Goan Shrimp Curry is always a favorite. And the Chickpea Chaat is always a favorite for picnics and potlucks.
Recipe Image: Spring Vegetable Kitcheree; Top Recipe image: Bengali Carrots
Are there any recipes that, in your opinion, actually turn out better in the Instant Pot than with traditional cooking methods?
I have to say that the Rasmalai Cake is so much easier to make in the Instant Pot than the traditional way. It took me 13 or 14 attempts to get the light texture I wanted; I would have given up, but rasmalai is my favorite Indian dessert and I didn’t want to give up on it. And this recipe is an absolute stunner when you bring it out for a dinner party!
Is there a particular recipe in the book that holds deep personal meaning for you?
Yes — the South Indian Lime Pickle. That was one of my father’s favorite foods, but I didn’t like the tangy, spicy flavors when I was a kid. He passed away when I was 15, and since then, I’ve become a huge fan of lime pickle. When I make it at home, it reminds me of him; I think he’d really like my version of it.
Your cooking beautifully reflects both tradition and innovation. How do you find that balance in your recipes?
The way we live changes, and I think taking advantage of technology can be a good way to hang onto traditions. Between work, home, family, emails, and doing social media posts, I don’t have the time to cook a lot of the recipes in this book the traditional way. But with the Instant Pot, I can multitask in a way that doesn’t make me feel harried. It’s funny to say that a newer technology brings me closer to how my mother and grandmother cooked, but when you taste the food, you taste it in the flavors.
If you’ve ever wanted to explore Indian cooking but felt intimidated, The Indian Instant Pot Cookbook is the perfect place to start. Chandra’s recipes are approachable, flavorful, and deeply rooted in both tradition and real-life kitchen experience. Whether you’re craving a quick curry, a vibrant chaat for your next picnic, or a show-stopping Rasmalai Cake, there’s something in this book for every home cook.
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Photography Credit: Galdones Photography
