I am so excited to let you know that my new book, Modern Spice, is now available for order on Amazon and bookstores around the country. 

It has been featured in Health, Self, Prevention, Washington Post, Houston Chronicle, Washingtonian, NPR, AARP, Fox News DC, Dishing it out, DC Modern Luxury, Food & Wine, Washington Post Express, several blogs and more.

Do you have it yet? Come on.. why not!!!

If you need a media copy, more information or to set up an interview, please dont hesitate to contact me or my lovely pr person Lizzy Mason at Simon & Schuster.

Modern Spice cover 

Modern Spice- Inspired Indian Recipes for a Contemporary Kitchen

By Monica Bhide

Foreword by Mark Bittman

(Simon &Schuster, April 2009)

A local approach to global flavors, Modern Spice captures the spirit of Indian cuisine while updating the genre to reflect modern tastes and lifestyles. Author Monica Bhide builds on longstanding traditions and techniques to create stylish and refined Indian fare that captures the vibrant flavors and colors of a new generation. With a compelling foreword written by Mark Bittman, the award-winning author and food writer, Modern Spice dispels myths about Indian cuisine being all about the curry, while introducing its audience to a new chapter in Indian food.

Replacing the ubiquitous Mango Lassi with a Lychee Martini, and the traditional Chicken Tikka Masala with a flavorful chicken simmered in fresh cilantro and mint, Bhide explores the full potential of Indian flavors and spices to create a new style of Indian cuisine that is both approachable and flavorful. Filled with simple and unusual dishes like Pomegranate Shrimp, Paneer and Fig Pizza and Salmon with Kumquat Chutney, Modern Spice is a perfect gift for cooks who love to entertain and experiment with spices. In addition to the mouthwatering recipes, Bhide also explores the relationship between food and emotions in a collection of essays interspersed throughout the book.

What people are saying about Modern Spice —


From Publishers Weekly
Bhide (The Everything Indian Cookbook) provides a personal look at modern Indian cooking, showcasing new versions of her native cuisine that pay homage to tradition but also acknowledge the everyday lifestyle of India today. While Bhide's recipes use authentic spices and techniques, she departs from the stereotype of complicated meals that take hours to prepare. Her recipes focus on spices and flavor, spanning the gamut of Indian cuisine. She also includes recipes for meat, rice, breads and desserts. Highlights include coriander-and-fennel crusted lamb chops, curried scallops, and onion bread stir-fry. Scattered throughout are personal stories on a variety of subjects, including a visit to Vaishno Devi Maa's Temple and recollections of a meal prepared by grand master Indian chef Imtiaz Qureshi. Bhide also provides a detailed spice pantry section and an insider's guide to time- and labor-saving ingredients. The author offers a refreshing look at the diverse and changing cuisine of India, with a new perspective that will be embraced by Indian food lovers everywhere. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
Product of a culture deeply bound to its traditions, Indian cooking has only recently begun to engage seriously with other cuisines. Bhide spearheads a movement seeking to reinterpret Indian cooking and make it more accessible to the growing international kitchen. Herself an offspring of the Indian diaspora and raised in the Middle East, Bhide eschews standard recipes that can be found in other Indian cookbooks, instead taking Indian ingredients, especially the vast array of spices, and applying them in original, intriguing ways. She concocts a cocktail snack based on Rice Krispies cereal but sharply scented with mustard seeds, turmeric, cumin, and fennel. Green chili chutney tops bits of omelet resting in little pastry shells. Mashed potatoes get a garlic, chili, and coconut kick. Dry rubs anoint both grilled fish and meat. Essays intersperse the recipes, most of them Bhide’s reflections on her family and upbringing. A revolutionary approach to Indian cooking. –Mark Knoblauch

Tell me what you think of Modern Spice!! I would love to hear from you

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  2. SPICES!!! mouth starts watering sometimes when we come to know that something spicy is made Anywhere. You can not stop yourself AND so we at http://www.greenearthproducts.com/spices.html presents a range of spices. At Green Earth Products Pvt. Ltd. we provide SPICES like Coriander, Curry Powder, Bay Leaves, Chillies Flakes, Chillies, Celery, Curcuma, Cumin, Dill seed, Fennel, Fenugreek, Black cumin, Mango Powder and Pomegranate.

  3. SPICES!!!! Every Body in the world will get their mouths watering when it comes to have something Spicy. And So We at http://www.greenearthproducts.com/ presents a big range of INDIAN Spices like Coriander, Curry Powder, Bay Leaves, Chillies Flakes, Chillies, Celery, Curcuma, Cumin, Dill seed, Fennel, Fenugreek, Black cumin, Mango Powder and Pomegranate etc.

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