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

  • Mint-cilantro chutney

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

    • Categories: Chutneys, pickles & relishes; Indian; Vegetarian
    • Ingredients: cilantro; mint; red onions; serrano chiles
    show

  • Show all Recipes...

Notes about this book

  • Deborah 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

  • 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.

  • Baby besan crepes with potatoes

    • tsusan on July 16, 2009

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

  • 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.

  • Rice and black-eyed peas with fresh crushed garlic

    • Laura on January 17, 2011

      Pg. 133. 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.

  • Butternut squash stew with jaggery

    • Bloominanglophile on May 30, 2022

      This was a nice stew that I made when the spring temperatures took a surprising nosedive. I do think that the cilantro garnish, as well as the dollop of yoghurt on top that I added are required.

  • Brussels sprouts, leeks, and curry leaves

    • dinnermints on September 03, 2016

      Seeing the photo posted with this recipe, maybe I chopped my brussels sprouts too much - halving them would have made more sense for the way they're cooked in this recipe. But roasting would be better, in my opinion. And I'd use one tablespoon of oil instead of 2 (I used roasted peanut oil instead).

  • Coriander-and-fennel crusted lamb chops

    • Laura on January 17, 2011

      Pg. 165. We cooked this on an outdoor gas grill, not in a grill pan. The spice flavors did not really come through for us.

  • 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.

  • Pomegranate shrimp

    • dinnermints on February 22, 2015

      Quick and delicious!

    • TrishaCP on July 12, 2017

      This was an interesting mix of ingredients and the flavor was good.

  • Monica's tomato and coconut fish curry

    • dinnermints on October 16, 2018

      Colorful and delicious! I used 1 T ghee and maybe a bit more tomato, but otherwise followed as is. Served over rice with a roasted side veggie and salad = perfect.

  • Tilapia curry with roasted spices

    • tsusan on November 11, 2009

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

    • TrishaCP on December 13, 2015

      My first recipe from this book, and it wasn't a hit. It was somehow bland even with all of the spices and chiles. Won't be making this again.

  • Wild mushroom and paneer pilaf

    • Laura on December 04, 2010

      Pg. 204. This is tasty and fairly quick and easy to make.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Serious Eats

    Bhide is pioneering a new kind of Indian cuisine, taking traditional ingredients and techniques and translating them into the modern kitchen.

    Full review

  • Fine Cooking

    This is a beautifully designed book that inspired me straight into the kitchen. I especially love her make-ahead spice pastes and rubs...which are great for adding layers of flavor...

    Full review

  • 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 1501100874
  • ISBN 13 9781501100871
  • Published Aug 30 2014
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

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 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 more 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 more 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.

Other cookbooks by this author