Interview with Cookbook Author Monica Bhide
Monica Bhide is a celebrated food writer, storyteller, and spice expert. She brings a vibrant voice to the world of cooking. Her book, The Spice is Right, showcases her deep knowledge and passion for spices. With every recipe, she blends tradition with creativity.
Born in India, Monica grew up surrounded by bold flavors and aromatic spices. These early experiences shaped her love for food and storytelling. Later, she moved to the United States and began exploring how spices connect cultures. Her work bridges the gap between East and West, offering readers fresh perspectives on global cuisine.
Monica writes with clarity and warmth. Her recipes are accessible, yet they inspire adventure in the kitchen. From simple dishes to intricate meals, she shows how spices transform food. Her contagious passion encourages cooks of all levels to experiment and explore.
Beyond her cookbooks, Monica’s writing has appeared in top publications like The Washington Post and Bon Appétit. She has also spoken at culinary events worldwide, sharing her expertise with audiences everywhere.
With The Spice is Right, Monica invites readers on a flavorful journey. Her work is more than a cookbook—it’s a celebration of the power of spices to tell stories and connect people.
Monica, did you cook growing up?
Since I was a young child, I have always loved to cook. I think I inherited the passion from my grandparents and parents who are fabulous gourmet cooks.
What made you decide to become a Professional Cookbook Writer?
I started documenting recipes years ago, particularly ones that were easy on the waist and the wallet and had a taste to die for! These were in a binder that I presented to my sister at her wedding a few years ago. The same binder then transformed to become “The Spice is Right
Where were you trained and how difficult was your training? Would you do it again?
I am not a professional chef by any stretch of the imagination, yet eating and entertaining have been a passion of mine as far back as I can remember. I have dabbled in catering, taken and taught cooking courses and love to entertain in large numbers. The focus has always been on fun, delicious and easy recipes.
Best piece of advice for home cooking enthusiasts?
Teaspoons of spices are never too much, tablespoons of oil are just enough, and a little imagination goes a long way!
Best cooking tip for a novice?
Never eat what you cannot lift: Courtesy Miss Piggy.
Favorite Gadget?
My 100-year-old mortar and pestle.
What is the funniest Kitchen incident?
When I was about 9, I decided to make chocolate mousse. In my hurry, did not read the recipe, it indicated I needed to boil the chocolate over hot water.. not in hot water. well we had frozen mousse for dessert that night! Of course, this was the start of many such incidents!
Favorite food to cook with?
I love lamb. Is it politically correct to admit that these days?
What do you eat at home?
When I was working on the book, a friend said, “All these menus in the book are fine, but what do you eat on a Tuesday night?” So, the book does have a menu, Our Daily Bread. It provides a view into what my home looks like on a Tuesday night. I love to cook with spices, so we often serve Malay, Thai, and Indian food at home.
Thanks for the interview – RG
