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Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide

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    Notes about this Book

    • dsauve on March 18, 2010

      Lately I've really been enjoying cooking from Modern Spice. Every recipe I've tried so far has been a keeper! The book is well laid-out and beautifully written, with the author's personal reminiscences introducing many dishes and longer essays on Indian cuisine and culture scattered throughout, all charming and often very moving. There's an excellent glossary/overview of Indian spices for beginners, and the author even provides some Internet sources for ingredients for those without access to Indian groceries. Highly recommended!

    • Jane on November 27, 2009

      This a great book, not overly complicated but really fresh and interesting recipes.

    Notes about Recipes in this Book

    • Baby besan crepes with potatoes

      • tsusan on July 16, 2009

        page 104 / 30 min, but goes w/Garlic Smashed Potatoes

    • Pomegranate delight

      • tsusan on July 17, 2009

        p. 68 / 5 min.Cool, potent, and refreshing, but don't dilute too much. If you use regular limes instead of bottled lime juice add a little sugar syrup, or increase the grenadine.

    • Chile squid

      • tsusan on July 17, 2009

        p 176 / 20 min / Tubes only.Squid rings throw off a lot of water when they hit the pan. After 1 or 2 min, remove w/slotted spoon, boil off the water, add more oil if nec, add squid back in w/slotted spoon.

    • Tilapia curry with roasted spices

      • tsusan on November 11, 2009

        p. 190 / 40 min Sleeper hit, though not roll-over-with-tongue-hanging-out

    • Acorn squash with five spices

      • Jane on November 27, 2009

        Great side dish for a curry - the spices are a good addition to what can be a rather bland squash.

    • Wild mushroom and paneer pilaf

      • Laura on December 04, 2010

        This is tasty and fairly quick and easy to make.

    • Rice and black-eyed peas with fresh crushed garlic

      • Laura on January 17, 2011

        This is very easy and comes together very quickly, although I will say that the rice takes 20 minutes to cook, not the 10-12 indicated in the recipe. It makes a nice dish, but it's somewhat bland, despite the presence of the several spices. Both my husband and I added some Sriracha sauce and that spiced it up quite a bit. I would make this again, but would increase the spices.

    • Coriander-and-fennel crusted lamb chops

      • Laura on January 17, 2011

        We cooked this on an outdoor gas grill, not in a grill pan. The spice flavors did not really come through for us.

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    Reviews about this Book

    • Boston Globe by T. Susan Chang

      I think of Indian cooking as summer food, when there’s time to track down curry leaves and chickpea flour...But with dishes like these, my Indian summer may just have to last all year.

      Full review

    • Oregonian

      She wants to draw you in and make you comfortable while offering a modern, streamlined look at Indian food preparation. The recipes are easy to follow and do not disappoint.

      Full review

    • 5 second rule

      Cheryl enjoys the unusual flavor combinations in this book.

      Full review

    Reviews about Recipes in this Book

    • ISBN 10 1416566597
    • ISBN 13 9781416566595
    • Linked ISBNs
    • Published Apr 21 2009
    • Format Hardcover
    • Language English
    • Countries United States
    • Publisher Simon & Schuster

    Publishers Text

    A fresh, no-fuss take on the vibrant flavors of Indian cuisine with over 125 recipes and engaging essays from acclaimed Indian-American food writer Monica Bhide.

    Acclaimed food writer, Monica Bhide, is the perfect representative of a new generation of Indian American cooks that has taken traditional dishes, painstakingly prepared by Indian mothers and grandmothers, and updated them for modern American lifestyles and sensibilities. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has taken the vibrant flavors of India into the 21st century with a cookbook that is young, fun, sassy and bold.

    Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, Guava Coconut Kulfi, and Salmon with Kumquat Chutney, are contemporary and creative. Instead of old standards and staples like mango lassi and instead brings you Mango and Champagne Granita and a Guava Bellini. Instead of Tikka Masala, there's a recipe for chicken gently simmered in fresh cilantro and mint.

    The book is organized by course and includes an introduction that serves as a comprehensive guide to the Indian pantry as well as eight pages of gorgeous four color photographs. Charming essays throughout provide personal and historical context for the featured recipes.

    Other cookbooks by this author

    Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen

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    Average rating of 4.5 by 3 people

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