Young teenage girls are supposed to fill their diaries with dreams of love, visions of the valiant prince who would sweep them away from their …
Essay: Kitchen Envy – Sept 1st 2005 Christian Science Monitor
Is the food better if the kitchen is glamorous? Some people envy their neighbor’s diamonds or cars. I am a closet coveter of other people’s …
Shrimp Tales – August 10th 2005, The Washington Post
Shrimp TalesFive Asian Takes That Couldn’t Be More Different By Monica BhideSpecial to The WashingtonPostWednesday, August 10, 2005; F01 Across Asian borders and languages, shrimp …
Renegade Writer Success Story: Monica Bhide July 2005
Linda Formichelli and Diana Burrell, the amazing authors of "Renegade Writer" were kind enough to interview me for their newsletter. To read the interview go …
Sensational Salsas — AARP Magazine July -August 2005
"Succulent mangoes, flaming red tomatoes, juicy pineapple, fragrant cilantro — you have only to walk through your local farmers market to witness an enticing array …
Essay: A Passage to Mumbai – Food and Wine Magazine July 2005
A Passage to Mumbai India’s gastronomic capital has millions of people, tens of thousands of restaurants—and one hugely famous food critic named Rashmi Uday Singh. …
No Tandoor? No Problem. — Washington Post 5/25/2005
No Tandoor? No Problem. Chef Sudhir Seth Adapts Regional Indian Recipes to Spice Up the American Grill Sudhir Seth was 20 years old and already …
Creative Culture – Cooking Light June 2005
"Yogurt has remained a key ingredient in Indian kitchens for 5,000 years and is used everyday by cooks as a meat tenderizer, a souring agent …
Updating Baked chicken – Washington Post May 1st 2005
Chef Vikram Garg sometimes crafts recipes in his dreams. "Yes," admits the 34-year-old executive chef at IndeBleu (which debuted in Penn Quarter in December), "the …
An expanding palate of world foods in India – International Herald Tribune
My article for the NYT on India was picked up by the International Herald Tribune —Read it here