Madhur Jaffrey conquers the Instant Pot: A tour of Indian food using the gadget's many settings

It is reasonable to conclude that the world can do without one more Instant Pot-adjacent cookbook. In “Madhur Jaffrey’s Instantly Indian Cookbook,” you talk a lot about how to use the Instant Pot and how to improve upon the instructions that are given in the Instant Pot, but you also tour Indian regional cuisines by using the different techniques, the steaming, the pressure cooking and sautéing functions. One of the things that Instant Pot does famously well is cook rice, and you've even improved on the way that rice is cooked in the pot. I don't like that kind of rice so I had to work out a way of cooking rice that's fully cooked but is firm and the grains are separate. So they make rice noodles of various sorts, they make rice cakes of various sorts and they are all steamed, so they have steaming gadgets and people who collect old Indian utensils, which are amazing, the old ones were out of bamboo, like the Chinese, very similar bamboo or big pieces of bamboo in which you could shove in rice and coconut and then steam it.