Spicing up butter chicken with chipotle chiles: Chandra Ram offers modern take on Indian Instant Pot cooking
CHICAGO - Like a lot of people, Chandra Ram got an Instant Pot because of peer pressure. "I'm not a gadget person by any stretch of the imagination," says Ram. "I live in Chicago, so I don't have room for a bunch of things." But friends kept telling her how useful the device was, and she eventually relented.
Ram already knew how to cook. She graduated from the Culinary Institute of America, worked as a restaurant consultant for years and currently serves as the editor of the food magazine Plate. She even recently co-authored the cookbook "Korean BBQ" with chef Bill Kim.
