Monica has appeared in and written for a wide variety of international publications and media. Here is a small sample of her interviews and published pieces.

What the doc ordered by Monica Bhide (The Pioneer)

Sometimes a distraction is just what you need to heal, writes Monica Bhide, as she shares how George Clooney turned her saviour. 

Tips to create desserts that keep the Valentine’s Day spirit alive by Monica Bhide (My Kolkata)

Typically, all the focus on Valentine’s Day is on making a great meal topped off by a delicious chocolate… anything. Now, instead of the same old chocolate cake, take a bold step and create desserts that keep the ‘spirit’ alive!

As Cash Flows In, India Goes Out to Eat by Monica Bhide (NY Times)

Ms. Jog’s mother, like most Indian women of her generation, has always cooked everything from scratch. But unlike her mother, Ms. Jog works 40 hours a week outside the home. She and her husband often just order from restaurants, which are more varied and widespread than ever before in cities like Bangalore. Millions of others are doing the same.

Women in food: An interview with Monica Bhide by Patricia Tanumihardja (The Christian Science Monitor)

She left her job as an engineer in corporate America to pursue her love of writing and culinary adventure. A storyteller at heart, Monica Bhide’s mantra is to eat locally but cook globally.

10 cookbooks to keep? by Bill Daley (Chicago Tribune)

I have too many cookbooks. My four Ikea bookcases are stuffed, with books piled on top of them. More books are stacked on my coffee tables and on the floor. What am I to do?

A Question of Taste by Monica Bhide (Washington Post)

It started out as a perfectly normal workday. A food writer by night, I was working at a consulting firm, out of my lonely cubicle, on the seventh floor of a suburban D.C. office. I worked alone, since most of my teammates were all over the United States, part of what is called a virtual team.

An Interview with DC’s Own Spice Superwoman, Monica Bhide by Danielle Fogel (Smithsonian Associates)

Monica Bhide, the esteemed cookbook author and avid food blogger, lives her life in the same fashion as she signs off her emails: with relish. Even though she writes to me now with countless awards and achievements under her belt, her zest and commitment to her craft shines through in a way that reveals that she is passionate about her career and her fans.

Family-Specific Thanksgiving Food Traditions (The Kojo Nnamdi Show)

Few holiday traditions are as American as those that come with Thanksgiving: turkey, pumpkin pie, football. But every individual family brings their own idiosyncrasies and cultural traditions to this quintessential American feast, whether they choose to cook “tofurkey” or feast on chicken chow mein. Kojo explores how new culinary traditions emerge.

Making Butter Chicken With Dad by Monica Bhide (NPR)

In 1980 when I was 10, we lived in the Middle East, and Thursday was the start of the weekend. I’d huddle with Dad in our small galley-style kitchen as he began making butter chicken: a glorious dish of chicken pieces marinated in yogurt, cumin, fenugreek, ginger and garlic, oven-roasted and cooked in a sinful, creamy butter and tomato sauce.

Save Your Recipes, Before It’s Too Late by Monica Bhide (Bon Appetit)

It was a Monday night, and I had just finished making what felt like my 300th chicken dinner. I was busy developing recipes for magazines, and newspapers, and food companies, not to mention cooking for my own family. What had once seemed like a dream job now felt like hard labor. And so I did what I always do. I got on the phone.

Queen of Spices by Monica Bhide (Saveur)

When I was a child in Delhi, India, cardamom was as familiar as the air I breathed. Its sweet, woodsy perfume regularly filled the house when my parents were cooking. But it took me a while to appreciate the spice’s flavor.

Dining at Bindaas with Cookbook Author and Delhi Native Monica Bhide by Laura Hayes (Washington City Paper)

But what happens when the diner is someone who grew up eating the ethnic cuisine in question? Do they embrace the liberties taken? Or do they balk? If dining at Bindaas with cookbook author and Delhi, India native Monica Bhide is any indication, the twists and turns are welcome.

Inspiring APA Women in Food: The Food Writer, Monica Bhide by Pat Tanumihardja (Smithsonian APA)

An engineer by training, Monica worked in corporate America for 10 years before she quit her job to pursue her love of writing. Since then, her bylines have appeared in top-tier magazines such as Saveur, Food & Wine, and The New York Times. Plus, she’s published three cookbooks and three books. A storyteller at heart, Monica’s mantra is to eat locally but cook globally.

Spicing Up America by Howard Cincotta

Monica Bhide, an Indian American living in the Washington, D.C. area, uses recipes with plenty of the ingredients commonly associated with South Asian cuisine—from chutneys and tandoori chicken to samosas and chapattis—but her culinary advice is equally likely to be spiced with stories about her family and childhood in New Delhi.