• 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.

• 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