About Monica Bhide

Monica Bhide is an engineer turned much-praised food writer whose work has appeared in The New Times, The Washington Post, Food & Wine, Bon Appétit, and Town & Country. She has written three Indian cookbooks, Modern Spice, The Everything Indian Cookbook and The Spice is Right. Monica was born in India and moved to the United States in 1991. She currently resides in the Washington, D.C. metro area with her husband and young sons. Visit her at monicabhide.com.

Rice Pudding and Mango Parfait Recipe

Rice Pudding and Mango Parfait

This Indian rice pudding recipe isn’t only tasty but has a very striking presentation. The bright yellow mango against the white rice is stunning.

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Saffron Mussel Stew Recipe

Saffron Mussel Stew

An utterly simple, Indian-inspired recipe in which mussels are bathed in a savory saffron broth spiked with ginger, garlic, peppers, and curry.

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Hot Shots Recipe

Hot Shots

Golgappas, are a popular street food in India. In this recipe they’re served as a tapa. To eat, just pop one in your mouth and then drink the soup.

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Pea in a Pod

Mother and Son, Minding Peas and Cues

Food writer Monica Bhide uses cooking and languages to bridge worlds and cultures to answer some of the difficult questions posed by her curious son, Jai.

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