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