17 May,2010 10:00 AM IST | | Aviva Dharmaraj
Cookbook author and food writer Monica Bhide talks about the inspiration behind her third cookbook and why the time is right for a revolution in the kitchen
Given the constraints on time and access to pre-packaged, frozen foods, why do people still reach for cookbooks?
Reading cookbooks for me is a very sensory experience learning about foods, ingredients and methods always drives me to be adventurous in the kitchen.u00a0 Opening pre-packaged food for dinner may satisfy hunger at that time but it always leaves you needing more! "More" is what people find when they cook for themselves. The heady aromas in the kitchen begin to feed the spirit even before a single morsel is eaten!
Do you have a signature dish or a favourite recipe for comfort food?
I love the Tomato Fish Curry and the Rice Pudding with Mangoes!
How do you store spices at home? What are the six essential Indian spices that aspiring Indian cooks must always stock?
I store them in a small rack that has about six drawers. I have ufffd salt, turmeric, lal mirch, jeera, dhaniya seeds and mustard seeds
Any tips for keeping spices fresher longer?
Keep them away from heat and moisture and use a dry spoon when measuring out what you need.
What would you say to people whose advice is to stay away from "spicy" food?
Indian food isn't "spicy". It has so many layers of flavour and depth! People
confuse spicy with hot. What would I say to them? They are missing out!
Monica Bhide, Modern Spice: Indian Food for Today's Kitchen, Rs 499, Random House India. Available at leading bookstores.
