Monica in the Media

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.

As Cash Flows In, India Goes Out to Eat
By Monica Bhide

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

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

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

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

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

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

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

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

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

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.

Meet Monica

Monica Bhide

Hi, I’m Monica! I am a storyteller and I love to write tales about food, love, life and culture. I hope you will find something in my stories to inspire you.

One of Mashable’s top 10 food writers on Twitter.

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