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Priya Krishna

www.newyorker.com
  • minutes
  • Serves

INGREDIENTS

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the “butter-chicken lady” who made indian cooks love the pot | the new yorker

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the “butter-chicken lady” who made indian cooks love the pot

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urvashi pitre's post recipe

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this post has been updated to include urvashi pitre's recipe

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last spring

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india

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cultishly beloved pressure-cooking gadget. the creamy

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stew is a staple of indian restaurant cooking

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recipe

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simplified the process: add spices

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set it on high pressure

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sauce velvety smooth and redolent of earthy garam masala. the recipe

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became known in “i.p.” circles as the butter-chicken lady

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purchased her pot in 2012

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she tracked her diet and weight loss

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the equivalent of a two-year old in weight…what have you

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group—low-carb shrimp scampi

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butter chicken caught on in a way none of the others had. the pressure

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cooker has long been a staple of indian households

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making rice and dal —its whistling noise

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harbinger of mealtimes.” the pot

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more natural match

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cooking lentils

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within months of posting her viral chicken recipe

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best-selling “the pot electric pressure cooker cookbook

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recipes

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an indian cheese

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dish that's typically reserved

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the vegetables

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high pressure). pitre is not the only food blogger to exploit the

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pot's potential

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book has more than a hundred thousand copies in print

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in a recent phone conversation

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her fellow-indians. “there are so many indians who grew up in india

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skip to main content

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newsletter

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humor & cartoons

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magazine

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video

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to revisit this article

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annals of gastronomy

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by priya krishna

2018

january 11

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email

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save this story

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labor intensive to make

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simmer

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gloopy

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the results were vibrant and complex

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pitre

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underwent gastric-sleeve surgery. she ke a blog

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lost?”)

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landed a book deal

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released in september

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pitre's book

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representative from the company

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other cookbooks are devoted to i.p. indian. but pitre

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wonky approachability and a droll willingness to answer just any

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question

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all else fails

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see if they notice.”) has gained the most mainstream appeal. her

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british-inflected tones

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knowing how to cook