Customer Reviews

Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen

5 star:		(16)
4 star:		(3)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

First, I must admit that the author is a friend, and that I worked with her on this book. But please don't let that make you think that any praise I give the book is unearned. Believe me, if this book had fallen out of the sky into my kitchen I would also love it.

Why?

Reason #1: The recipes WORK. I'm lucky enough to know that Monica tests her recipes, and has people with all different levels of cooking skill test them, too. And she won't let a recipe go until everyone can make it. So even if you are a novice cook, you *can* make these dishes. And if you are already skilled in Indian cooking, you just might find a simpler way to make something you love. Case in point: the recipe for Cream of Wheat and Paneer Pancakes (page 200). When I read it, I recognized it immediately as idli. But where is grinding the grains for it? Where is letting the batter sit overnight (or longer) to ferment? Gone! But what you get is a delicious pancake that works as a side, as a bread, as the basis for a meal.

Reason #2: She is there to guide you through things that might be new to you. It might be a bit much to call this a "Mastering the Art of Indian Cooking," but there is very helpful information about ingredients and techniques that might be unfamiliar. And again, even if you think you know all about them, you just might learn something.

Reason #3: This really is a book for *modern* cooks. Who has time to grind spices, and make complicated multi-day recipes? Very few of us. But even the simplest, quickest recipes are so full of flavor, you'll almost feel guilty at how easy they are. There is no such thing as a recipe that is too simple, as far as I'm concerned, not if the people I serve it to eat up every last bit! When I told the wife of one of my cousins about this -- she's an engineer who was born in the United States to parents from India who live now in North Carolina -- she exclaimed, "I would love that. And my mom would LOVE it, too!"

Reason #4: This is more than "just" a cookbook. Monica writes beautiful essays that may touch your soul, or remind you to call a friend you haven't spoken to in too long, or make you forgive your spouse for a silly argument, or let you marvel at how wonderful simple cooking can be. Even if you never cook anything from this -- although I can't imagine not wanting to -- you can sit with it and have a glass of wine or a cup of tea and lose yourself in her writing.

"Modern Spice" is hands-down my favorite new cookbook. I am reading it cover to cover, and I simply can't say enough good things about this book. For those out there who fear the exploration of this cuisine, let "Modern Spice" be your guide. The pantry chapter alone will allay your fear of mysterious spices and by the time you've gotten to the first recipe you'll be chomping at the bit to get to your stove.

"Modern Spice" is more than a cookbook; its a deeply personal exploration of food, family, culture and more. Monice Bhide's passion for life and food is infectious - it will draw you in, keep you reading, and encourage you to explore. Do yourself a favor and pick up a copy of this treasure - your heart and your palate will thank you.

There are so many wonderful recipes here, plus I love the little personal stories that Bhide drops into the book, like pearls. I find her recipes for vegetables especially helpful: we're trying to eat less meat in this house, and Modern Spice gives me so many new ways to cook old favorites like eggplant. She's also given me a reason to like green beans. Many nice seafood recipes, too.

Bhide's third cookbook features sophisticated, boldly-flavored recipes that reflect her unique life experiences in India, the Middle East, and the United States. While the recipes are grounded in traditional Indian flavors, they incorporate ingredients and techniques from many cultures. Each section is preceded by an essay that captures Bhide's relationship to a particular recipe, ingredient, or cooking philosophy. Her recipes are very personal, and the stories behind them are compelling. Like many of Madhur Jaffrey's cookbooks, Modern Spice offers a friendly, unintimidating approach to Indian cooking. Many of the recipes feature simple preparations and commonly available ingredients. They are forgiving, and encourage substitutions and creativity. Bhide thoroughly explains spices and herbs which may be unfamiliar, and recommends sources for unconventional ingredients and time-saving commercial products. Recommended for readers who enjoy a blend of recipes and personal narrative, or readers looking for a fresh approach to Indian cooking.

This cookbook has been a great addition to my kitchen. While I love Indian food, I often struggle to pull off recipes in my own home because it's difficult to obtain the right ingredients. Fortunately, many of the recipes in this book use recipes that are easy to access (yes, I had to make a special trip to Whole Foods for some, but that's still obtainable). And while the ingredients are easier to find, the recipes are still inventive and interesting (it's more than just a book filled with dal and chicken recipes). I personally enjoyed the short stories scattered throughout the book. However, they don't dominate the book, so if they're not your cup o' tea, you won't be too distracted by them. The photographs in this book are mouthwatering, and will make you want to try every recipe. Not only has this book become a staple in my kitchen, but I have given it twice as a gift to adventurous cooks, with rave reviews from the recipients.

First and foremost, this book is appropriate for any level of competency in the kitchen. And it's a fabulous addition for both lovers of Indian flavours and those wanting to experiment and learn. As both an experienced cook and lover of Indian flavours this has become my go to inspiration when I'm not sure what I'm craving. This is not a cookbook that requires huge amounts of prep time, or unusual ingredients. It's a modern take on Indian flavours, suitable for any kitchen. Indian dishes tend to be take away meals in our home, but I find myself turning to this book for new ideas, inspiration and shortcuts on weeknights when I don't have hours to get dinner on the table. As an addition Bhide's stories and memories are added throughout the book and make for lovely reading with a glass of wine. Highly recommend this, and I will definitely be picking up Bhide's other books.

I just finished devouring this book from cover to cover. What a lovely surprise! The introductions are helpful (particularly for this novice) and the personal anecdotes are absolutely delightful. I can't wait to try my first Indian recipe!

I loved the recipes, stories, guidelines on Herb and Spice usage under "The modern spice pantry" and mostly the style of writing in Modern Spice. I found it to be very interesting read as the recipes were personalized with beautiful personal stories and anecdotes that certainly kept the interest and added that extra dash of personal touch, which along with providing recipes, tips and guidelines threw light on cultural perceptive, origin or historical background of the recipe, and on the depth of Monica Bhide's passion with food and her writing.

This is a book for all-Indian and Non-Indians who would like to venture into kitchen with confidence. You can cook entire meal as it gives recipes for entrees, snacks, desserts and drinks.
I have recommended to my American friends, who usually get little overwhelmed with the spice/ingredient combination's that go into Indian cooking.
In Modern Spice, recipes are easy to follow, the flavors and the spice combination's are easy on the taste buds, and most importantly many of the ingredients are very easily available in regular super markets, except for few basic ingredients that would be found in Indian grocery stores.

The second group I am recommending the book is to the 2nd-generation Indians, busy Moms and for people who like to add a different angle to an Indian dish but lack the creative, risk-taking adventurous mindset of their own(eg i can site are-Papad stuffed with Paneer and crab, Brussels sprouts, Leeks and curry leaves, Lychee Pineapple Salad, salmon with Kumquat, Paneer and fig Pizza, roasted cauliflower, saffron mussels stew.....I can go on.

My personal favorite are the drinks-the exotic use of fruits and the blends(Guava Bellini, Papaya-Mango Tango!!!). I loved making them, with my own little twists or using the suggestions on alternatives.
Overall I think it is a good cook book to have in your kitchen and table.

I heard the author interviewed on NPR and immediately ordered the book. I love Indian food and have cooked a fair amount myself.

I was disappointed in this cookbook, however. The writing is nice - there are some good tips and some good recipes, but she uses an awful lot of Coconut milk - almost seems to be her definition of a curry (and high saturated fat coconut milk is not necessary for a curry). I mostly view this as a cookbook which can give me good ideas which I will then modify (can use less oil - that's easy - but also need to avoid the (yummy sounding) deep fat fried dishes. That's fine, but given the stack of Indian cookbooks on my shelf, I'm not that happy.

(Her cilantro-mint chutney looks like one of the best recipes I've seen, however.)

I just made my first dish from this book (chile, garlic, and basil chicken) and it was outstanding. It was also extremely quick and easy. I am so bored with making/eating the same old meals over and over, but I hate to try elaborate new recipes on busy weeknights. This book looks like it will have lots of easy recipes that will shake up our menu. I can't wait to try more!