Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen

Modern Spice Inspired Indian Flavors for the Contemporary Kitchen Born in New Delhi raised in the Middle East and living in Washington D C acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have tak

  • Title: Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
  • Author: Monica Bhide Mark Bittman
  • ISBN: 9781416566595
  • Page: 476
  • Format: Hardcover
  • Born in New Delhi, raised in the Middle East, and living in Washington, D.C acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes Respectful of the techniqBorn in New Delhi, raised in the Middle East, and living in Washington, D.C acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes Modern Spice takes the vibrant tastes of India into the twenty first century with a cookbook that is young, fun, sassy, and bold Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander and Fennel Crusted Lamb Chops are contemporary and creative Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub Make ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store bought pound cake, or if you have time, tempt guests with exotic sweets such as Saffron Cardamom Macaroons or Rice Pudding and Mango Parfait As Mark Bittman says in his foreword, there is not a cuisine that uses spices with grace and craft than that of India, and Bhide s recipes do so, but without long and daunting lists of exotic ingredients In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica s thoughtful, charming essays on food, culture, and family Eight pages of gorgeous color photographs showcase the recipes.

    One thought on “Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen”

    1. I first heard of Monica Bhide back in 2005, when she published a wonderful essay in The Washington Post called "A Question of Taste." Her descriptions of food and cooking were so loving, yet miraculously free of the mawkishness that plagues a lot of food writing. She had a way of writing about ingredients as if they were people. Here’s an example from the essay, about how her father taught her to cook without tasting the food, by using sight, smell, sounds and textures instead:“My father wou [...]

    2. I grew up in the pale white Midwest with absolutely zero exposure to Indian food growing up. When I moved to London in the late 1990s, I absolutely fell in love with the cuisine, but I never made it. Why? I had to pass at least a half dozen Indian restaurants just to get to the supermarket and it seemed too complex a set of aromas and flavors to learn and cook on a regular basis. After I moved back to the U.S I found myself longing for the fare that had become a staple of my diet. Then, I met Mo [...]

    3. This is a great cookbook to read and use as a resource. I enjoyed all of Bhide's candid, humble and humorous personal history behind some of the recipes in the book. Bhide also includes an invaluable guide to Indian spices including short cuts you should feel free to take, brands of spices to look for at the Indian market, and substitutes for ingredients you may not be able to find. I have only made a few of the recipes and they've turned out great. For example I loved the roasted cauliflower wi [...]

    4. This is a fantastic Indian fusion cookbook with recipes that I can actually see myself preparing. Great photos too. I'll just have to take an investment out in Indian spices at my local Indian grocery store and I'll be set. I also enjoyed the personal touches of the book, which included the author's personal history and food travel experiences.

    5. I LOVED this cookbook. It is not just a book full of great recipes but also great stories and descriptions of the ingredients. I read it cover to cover and then hit up the Indian grocery store in Nashua!

    6. Look for my interview with Moncia Bhide, author of Modern Spice, in the December issue of Syracuse Woman Magazine!

    7. As I expected, a cookbook with extras. What I didn't expect was the volume of the extras, both the big, 2-3 page stories and the occasional little mini-stories in with the recipes. Very enjoyable. Both the little stories and the big ones are chatty, informal tales of cooking, traveling, meeting people and more. You practictically get to know her just by reading her recipe notes. By cooking the recipes you'd be stepping even further into Ms. Bhide's crossover life. She explains at the beginning t [...]

    8. This is too modern in it's approach to Indian food as to be less Indian and more of something else, and it is the something else that I am not so fond of in it. I was not inspired to cook from this (altho' I did enjoy the pomegranite shrimp, which uses pomegranite molasses, which I appear to have what will be a lifetime supply of.

    9. I finally made the recipe for Indian Chili that has intrigued me since I took the book out of the library. It was okay, nothing great and since my younger son doesn't care for Indian food (silly boy) I don't think I'll be buying the book.

    10. This cookbook has a compelling blend of recipes and personal narrative. The essay on rice pudding made me want to make the recipe more than the recipe itself. I'll probably get it from the library again, but I don't think i'll buy it.

    Leave a Reply

    Your email address will not be published. Required fields are marked *