A Life of Spice

Good to the last drop - Salon.com

Love coffee? Read my interview with Michaele Weismann, author of God in a Cup on Salon.com. Post comments here - I would love to hear your thoughts.

The New Superfruits, Prevention (India edition) June 2008

Give the apples and bananas a rest and round out your repertoire with these humble, anti-oxidant-packed picks.

Though people are eating more fruit these days more than half are the old standbys: bananas, apples and oranges.

Yes, they're good for you-but you're missing out. "Different fruits provide an array of disease-fighting vitamins, minerals and anti-oxidants," says Joy Bauer, RD, author of Joy Bauer's Food Cures

Read more here

Spice up your chicken

CHEF GARG LEAVES INDEBLEU - We revisit an old recipe of his here at " Life Of Spice."

Chef Vikram Garg is no longer with Indebleu but I thought I would share some of his recipes. He tells me that he sometimes gets new recipes in his dreams!

“Yes,” admits the charming 34 year-old, Executive chef at IndeBlue (one of DC newest restaurants), “the exact combinations will come to me in my dreams and I will know exactly how to execute a perfect dish.” His friends, sipping wine around his kitchenette, laughingly agree.

Today, for an informal gathering, Chef Garg has invented a brand new recipe for roasted chicken. “I love to invent new tastes and try different combinations,” he says, “and this one just seemed to come together perfectly. Chicken is what I often refer to a ‘neutral flavored meat.’  This means that the meat takes the flavors of the herbs and spices very well.” New flavors, new tastes are his forte at his day job – where he is responsible for creating a new cuisine that marries contemporary French cuisine with the exotic flavors of Indian spices.

As the guests chat, he readies the oven to its highest heat, 550 F.

“This will ensure that the chicken cooks well and quickly,” he notes. The chicken has been marinating already for about 3 hours. He is very particular about his choice of chicken “It is worth paying a little more for fresh free-range, corn-fed, or organic chicken.  These chickens tend to be a bit more tender and succulent as the bird has a chance to roam around and build up more muscle.”

He skewers it skillfully and places it in the oven. A few minutes later, it starts to brown on top and he pulls it out. “It’s done,” he declares, “any more cooking and the chicken will dry out. Now it needs a final touch, and this is the secret to keeping it moist.” He bastes it gently with warmed butter.

The succulent chicken can be served in many ways explains the chef – atop a salad of greens; rolled in a warm tortilla with greens and sliced pears or even as is. Just remember to drizzle the cilantro pesto over it to bring out the cacophony of flavors. He meticulously rolls his chicken into a warm tortilla as his guests follow suit. And the verdict is unanimous, another dream recipe succeeds.

The chef names the dish, “Goat cheese marinated roasted chicken with cilantro pesto.” His guests christen it “Chef Garg’s 4 alarm chicken,” – not for the heat of the recipe but for the extra-hot oven that repeatedly set off the apartment’s fire-alarm during lunch!

Goat cheese marinated chicken breast with cilantro pesto

Chicken marination

2 lbs chicken breast/thigh boneless skinless

1cup plain yogurt (preferably whole milk)

5oz. goat cheese

1 tablespoon ginger minced

2 sprig rosemary, minced

¼ teaspoon red chili flakes (or to taste)

Salt and crushed black pepper to taste

¼ cup canola oil

¼ warm butter for basting

1.      Cut chicken into 1 inch broad strips and set aside.

2.      In a bowl combine the rest of the ingredients and mix really well so that you don’t have any lumps.

3.      Add the chicken to the marinade. Mix well and refrigerate, covered, for at least 3 hours.

4.      Preheat the oven to 400 degrees.

5.      Place the chicken in a single layer in a roasting pan. Discard any remaining marinade. Bake for about 20 minutes or until the chicken is cooked.  (Alternatively you can skewer the chicken and grill it). Cooking time will vary depending on the cut of meat used.

6.      Brown under the broiler for 2-3 minutes.

7.      Baste as needed with the melted butter.

8.      Serve hot with cilantro pesto.

For cilantro pesto

1 cup cilantro leaves

15 pine nuts

1/8 cup            olive oil

1 clove garlic, peeled

Salt to taste

2 black peppercorns, crushed

2 teaspoons grated parmesan cheese

Preparation

1. Blend all ingredients to a smooth paste.

Loaded spuds for 4

Steamy baked potatoes, topped with sour cream, chives and bacon bits must be one of America's best-loved comfort foods. On a cold winter night, nothing fills you up better. I fell in love with the fully loaded tubers when I first arrived in the United States from India, about 13 years ago. Unlike the highly-spiced varieties that I'd known growing up -- always either sautéed or in curries -- the simple baked spud was fluffy, creamy and soothing. I tasted the first one at the college cafeteria at Lynchburg College in Lynchburg, Va., and was instantly hooked. A decade later, however, baked potatoes have become a "ho-hum" choice at our house -- like that trusty green salad that you start taking for granted. Knowing the tasty tuber had more to give, I started experimenting to see how I could cook up a more satisfying side.

First, I discovered, the base has to be perfect. "Use a good starchy potato, like an Idaho or Russet," suggests Mark Bittman, author of "How to Cook Everything: The Basics" (Wiley, 2003). "They provide a pleasant mealiness. Yukon gold, the closest thing to an all-purpose yet, is also good." Bittman advises oven-baking the spuds right on the racks, since wrapping them in foil or microwaving them just doesn't produce the right pairing of crisp skin and fluffy center.

Now the potato is ready to be topped. The classic combos are always tasty, but to get out of a gastronomic rut, reach for more intriguing ingredients: Prepared horseradish and cream, sprinkled with your favorite cheese and broiled; jalapenos with cheddar; flaked poached salt cod; pesto sauce and bacon bits or sun-dried tomatoes; hollandaise sauce; salmon roe and chives; even ladlefuls of broccoli and cheese soup. Flavorings generally recommended for mashed potatoes -- like pureed roasted garlic and blue cheese -- will also work deliciously as toppings. If you still want more ideas, try "Potato Primer" on www.eGullet.org , an online class that provides 130 potato recipes for free.

Want a more honeyed variation? Try baking a sweet potato. Its juices caramelize as it cooks, so I top it with lemon, coarse salt and ground roasted cumin, for a tongue-tickling combination of sweet and savory. Or there's always the standard: Salt, butter, butter, and oh, some more butter. 

Uber Tubers

WITH MUSTARD AND CRUNCHY SHALLOTS

Ingredients

2 large baking potatoes (such as Idaho or Russet), scrubbed

4 medium shallots

1/4 cup vegetable oil (such as canola or grapeseed)

Salt to taste

1/4 cup warm milk (preferably whole)

2 tablespoons butter

2 to 3 tablespoons dry vermouth (or dry white wine)

1 to 2 tablespoons Dijon mustard

Freshly ground black pepper to taste

Preheat oven to 350 degrees. Use a skewer or a thin-bladed knife to poke a hole or two in each potato. Place them in the oven and bake for about 1 1/2 hours or until you can easily poke a thin-bladed knife into them.

While the potatoes are baking, slice the shallots as thinly as possible. In a small skillet, add enough oil to reach a depth of about 1/8 inch and turn the heat to medium high. After about 2 minutes, add the shallots and cook, stirring frequently, until they brown, about 5 minutes. It may not take that long, so watch carefully; once they brown, they'll do so quickly. Remove with a slotted spoon and drain on a paper towel; sprinkle them with salt. (You can also do this several hours in advance.)

When potatoes are done baking, cut each in half and scoop out the insides, leaving about a 1/4 inch around the shell. In a large skillet on low heat, add the potato flesh and milk and stir. Then add the butter, vermouth and mustard and stir until the butter melts. Season to taste.

Spoon the mixture into the potato shells. Top with shallots and serve immediately.

Per serving: 161 calories, 3 gm protein, 17 gm carbohydrates, 9 gm fat, 19 mg cholesterol, 4 gm saturated fat, 168 mg sodium, 1 gm dietary fiber

BAKED POTATOES ALIGOTE

Ingredients

2 large baking potatoes (Idaho or Russet), scrubbed

1/4 cup warm milk (preferably whole)

2 tablespoons butter

Salt and freshly ground black pepper to taste

4 ounces Tomme, Raclette, Gruyere or similar cheese, cut into 1/2-inch cubes

Minced chives for garnish

Preheat oven to 350 degrees. Use a skewer or a thin-bladed knife to poke a hole or two in each potato. Place them in the oven and bake for about 1 1/2 hours or until you can easily poke a thin-bladed knife into them.

When potatoes are done, cut each in half and scoop out the insides, leaving about a 1/4 inch around the shell. In a large skillet on low heat, add the potato flesh and milk and stir. Then add the butter and stir until the butter melts. Season to taste.

Remove from heat, add the cheese, and stir until the cheese melts (If the cheese is not especially soft, you may have to do this over the lowest possible heat). Spoon the mixture into the potato shells. Top with chives and serve immediately.

Adapted from "Simple to Spectacular" By Mark Bittman and Jean-George Vongerichten (Broadway Books, 2000).

Per serving: 227 calories, 10 gm protein, 12 gm carbohydrates, 16 gm fat, 49 mg cholesterol, 9 gm saturated fat, 237 mg sodium, 1 gm dietary fiber

Mother's Day in Washington D.C., May 2008

This is a special on-line feature that I will produce every year on Mother's Day. Many DC restaurants are offering delicious Mother’s Day Brunches. So who is doing what to whom and for how much? Here you go:

Charlie Palmer Steak will be honoring Washington D.C.’s moms this Mother’s Day with a three-course pre-fixe brunch ($55) that will be served from 11:30 a.m. - 2:30 p.m. on Sunday, May 11th.  A special children’s menu will be available for $20.  Highlights from Chef Hill’s brunch menu include: Bacon Wrapped Hawaiian Blue Prawns with Anson Mills Farm grits; Pan Fried Soft Shell Crabs with grilled tomatoes and country ham vinaigrette;  and Diver Sea Scallops with braised wagyu short ribs and grilled bone marrow.  For dessert, Chef Hill will offer a dessert buffet with some of “Mom’s favorites,” such as strawberry rhubarb cobbler, hazelnut chocolate tart and apple tart tartin.   

Acadiana will be open for brunch, featuring its 3 course prix fixe menu from 11 AM to 4 PM, and for dinner from 4 to 7 PM.    

Ici Urban Bistro is offering a hot and cold brunch ($65) with dishes like Roasted honey glazed ham, Seared Chesapeake rockfish basquaise and Slow roasted Prime strip loin au jus and more.

2941 is offering special menus for Mom’s($85) and kids ($25) with dishes like- Maine Peekytoe crab salad and chilled carrot soup for Mom and a hand-made pasta and crab cakes for the kids.

DC Coast will be open for dinner from 2 to 7 PM.  Celebrate with selections from the dinner menu and special offerings, such as Pastry Chef Lauren Whitledge’s Strawberry Mousse Cake with Strawberry Lime Frozen Yogurt and White Chocolate Ganache. 

The Willard InterContinental is celebrating Mother’s Day on May 11 with two distinctive offerings. The Willard Room will serve a Mother’s Day Sunday Brunch buffet ($95 for adults and $45 for children) featuring dishes like Maine Scallops, Herb crusted Shenandoah Lamb rack with natural jus, and dark chocolate truffle cake, while sipping a complimentary glass of Moet et Chandon Rose. (A special gift from the luxurious I Spa at the Willard will be included – a perfect end to a perfect meal!)   Also,  Mother’s Day brunch in the grand ballroom ($85 for adults and $40 for children) will feature a welcome sparkling wine bar, a Seafood Bar, a Chef Carving Station, and a buffet especially for kids.

The Fairmont is offering a Mother’s Day Champagne Brunch in the Colonnade featuring dishes like Grilled East Coast Lobster and Green Pea Risotto, Plum Tomato Jam Smoked Atlantic Salmon, Truffled Potato Gratin with Gruyere Cheese, and a decadent Dessert Station. Sample our Extravagant Display of Mother’s Day Treats. Elegant Taittinger Champagne and Mimosas-$95 per person - $47.50 for children under 12.

Ping by Charlie Chiang’s is offering an Asian fusion brunch ($16.95 per person (tax and gratuity not included) for Mother’s Day.  Mothers and Mothers-to-be will also each receive a complimentary glass of sparkling wine or blooming jasmine tea plus a fresh carnation as an added, symbolic take home gift. Menu highlights for Mother’s Day include Chicken-Nappa Gyoza, Creamy Sesame Shrimp Pearls and Fa-Shi Lemongrass Pepper Steak Cubes served with a sweet soy sauce and lemon grass. 

1789 Restaurant will be offering a special Sunday brunch featuring brioche French toast served with glazed bananas, peanut butter and maple butter; pan roasted chicken served with creamy grits, Swiss chard, black pepper biscuit and country gravy, as well as eggs benedict served with country bread, Virginia ham, poached eggs and espelette hollandaise.  Brunch prices ranging from $24 to $38.

701 will be offering a three-course pre-fixe Mother’s Day Brunch menu($45 and half price for kids).  Featured menu items will include chilled crab salad with ‘lemonade-pickled’ melons, cilantro cream and a sesame rice crisp; banana-walnut pancakes with grilled pork belly, sautéed quail egg and Thai chili-maple glaze.

Ardeo is offering a Mother’s Day three-course pre fixe menu ($40) and features dishes like seared diver scallops with avocado, blood oranges and chipotle syrup; beef carpaccio with ricotta salata, young herb salad and truffled saba; and more.

The Blue Duck Tavern in the Park Hyatt is offering a special at $80 per person for adults and $40 for children between six and 12.  The fixed-price menu will include a first course, choice of entrée, and dessert with standouts including Maine scallops with morel mushrooms, peas, cipollini onions and crispy speck; Jameson Farm braised lamb shank with garlic jus, parsley, baby turnips & fava beans; as well as roasted filet mignon and foie gras sauce with mushroom crust and young carrots. 

The elegant Bombay Club is offering a the Mother’s Day Champagne brunch buffet ($28) featuring a special menu with live piano music and complimentary valet parking. Dishes include, chicken tikka makhni, gosht palak, and rice kheer.

The rising star at the street at The Oval Room, Executive Chef Tony Conte will be doing a pre fixe three-course Mother’s Day menu ( $45 per person) and will include goat cheese custard with red beets, crystallized ginger and blis elixir; potato gnocchi with wild mushrooms, and more.

Mrs. K’s Toll House offers a four-course menu with choices such as corn & crab chowder, pear mesclun salad, blackened rockfish served with heirloom tomato basil salsa and seafood Champagne pasta with jumbo tiger shrimp, scallops and jumbo lump crab meat in a Champagne cream sauce over linguine. The two acres of beautifully-manicured gardens will also be open for strolling. Attendees will receive a complimentary Mother’s Day gift of a potted herb plant for Mom to plant in her garden at home. $60 per person and $20 for children under 13.

My personal favorite Rasika is offering a special three-course prix frixe brunch menu ($35) and will include tilapia with mint, cilantro and coconut; black cod with fresh dill, honey, star anise and red wine vinegar; the Rasika thali, chana pindi, aloo tamatar rassa, palak makki and gobhi matter and for dessert, exotic options such as coconut and jaggery pudding

Restaurant K by Alison Swope is offering an a la carte Mother’s Day Brunch menu, with dishes priced from $9.50  to $19.90 complete with options such as the fried green tomatoes, banana bread French toast, homemade banana-pecan bread, dipped in a light egg batter, sautéed and served with real maple syrup and whipped butter; shrimp and Maine sea scallops with grits, and more.

The Majestic Cafe is serving a fantastic dinner-$78 per dinner that serves up to 4 and includes  Buttermilk Fried Chicken, Mac ‘n Cheese, Creamy Coleslaw, Corn on the Cob and Peach Cobbler.

The Four Seasons in Georgetown is offering an indulgent brunch (Adult: $98.00,Children: $ 49.00 (5-12 years)) for Mom’s. There will be several stations offering different menus with choices like - dishes include - Sesame Skirt Steak and Vegetable Stir Fry with Chili Garlic Sauce, Plum Glazed Tulip Wings, Chicken Pad Se, Coconut-Scallion Steamed Rice Individual Roasted Garlic Hummus with Pita Chips, Eggplant &Goat Cheese Torte with Balsamic and Micro greens and much, MUCH more.

Café MoZU   is offering a decadent Mother’s Day Brunch Buffet ($80) from 12 – 3 p.m. offering a selection of the freshest seafood and sushi, Asian curries, carving and omelet stations, waffles, salads, cheese, desserts and more.

Indique Heights will be offering an extensive buffet which families honoring Mom can enjoy in the restaurant on under market umbrellas on the expansive terrace overlooking Chevy Chase. Indique Height’s Mother’s Day buffet is $20 per person and includes a buffet featuring an expansive selection of Indian cuisine, garnishes and action cooking stations.  The $20 price includes a complimentary glass of Champagne. Mother’s Day Brunch runs from 12-3 on Mother’s Day. Reservations are available by calling the restaurant at (301) 656-4822. Indique Heights is located at Two Wisconsin Circle in Chevy Chase.

 

"How to Dine in Delhi" on Yahoo's Shine

Yep, Shine picked up my my story on Bon Appetit's BLOG about finding great places to dine in Delhi!

"The New Superfruits," Prevention Magazine, May 2008

Check out my newest piece on the new superfruits in town (hint: no bananas or apples on this list) in the May issue of Prevention magazine, now on newsstands

DC CIty Guide, Arrive magazine, March-April 2008

Deciding what to do in DC? There is so much going on these two months with the Cherry Blossom Festival coming up. Read all about it in my column "DC City Guide" for Arrive magazine, now online here,

How to Dine in Delhi, Bon Appetit Magazine BLOG, March 2008

When you travel to a place you're unfamiliar with, do you depend on friends, family, and others in the know for restaurant recommendations? Or are you the type of person who spends hours searching the web for those secret spots? Which method works better?

That is the question I wanted to answer on a recent trip to Delhi, India. I hadn't been in four years and I was really looking forward to eating with my family who still lives there. Before the trip, I shared with my father a few new places I found with a quick Google search and was anxious for him to try them with me. He immediately retorted "Google's got nothing on me. I can do a better job. Delhi has so much that you will never find online—the street vendors, tiny mom-pop restaurants."

So we began a contest.. who could design a better culinary tour of foods that define Delhi and here is what we came up with --

BLOG POST 1 - The rules of the contest on "How to Dine in Delhi"

BLOG POST 2-  Dad is up first with his dining picks. 

BLOG POST 3- Google and I take a turn. 

BLOG POST 4 - See who won the contest!

   

Make A Super Snack, SELF magazine, April 2008

Check out my piece in SELF magazine on super-fantastic and delicious snacks you can make with almonds, apples, bananas, and rice krispies!! The best part? I spiced them up with cumin and turmeric and ground white pepper. Check them out in this month's SELF, now on newstands.

Blooming Teas, Town & Country, April 2008

Bored with the same old teas? Try teas that bloom - when hot water is poured over these teas, they open to reveal gorgeous blooms inside. Read about Rariteas in my article in Town & Country's April 2008 issue.

Eco-friendly stationery - Town & Country Magazine, April 2008

Hate adding to the trash of the world when you throw away cards people send you? I do. I found these delightful cards that solved my problem. These lovely cards are plantable! Read them and then plant them and watch them bloom! Read more about them in my piece in Town & Country Magazine, April 2008 issue.

From Fright to Flight, Health Section, Washington Post, February 26th, 2008

Afraid to fly? I used to be terrified. I am learning to fly again without being terrified. Read my essay on overcoming a terrible fear of flying -- here. I hope it will help people in the same boat.

Updating the Classics, AARP -The Magazine, March, April 2008

Eating well doesn’t mean giving up the foods you like best. Try these tips to lighten up your favorite dishes. Burgers, anyone?  Click here to read more.. see what Wolfgang and Sara Moulton have to say!

Psst -- Sara has a new TV series debuting nationally on public television in April (WETA is the presenting station). It’s called “Sara’s Weeknight Meals” and it’s based on her book, Sara’s Secrets for Weeknight Meals. It’s all about getting dinner on the table on weeknights with minimal effort and fuss.

Dining Critic Dishes Up Mumbai's Best, Miami Herald, January 2008

Happy 2008!! I am pleased to start the year with a feature in the Miami Herald on the best places to dine in, in Mumbai, India!

Dining critic sets out India's best

BY MONICA BHIDE

It is often said that you can grow old in the blink of an eye walking along the streets of Mumbai.

Life moves at lightning speed in this celebrity-studded financial and gastronomic capital of India, formerly known as Bombay. This is quite apparent when I arrive at the frenzied international airport. My taxi driver, an expert in red light-optional driving, whizzes through dense traffic. Many roadside eateries are open and overflowing. It's 2 a.m.

''Where will you have breakfast this morning?'' I ask, having learned that cabbies know the best local eateries. I ready my pen to take down his wise words. ''No food today,'' he says, pointing to the smoldering jasmine incense on his dashboard. ``Today I am fasting for God.''

Ah, my amazingly diverse India, how I missed you.

Read more here....

Karva Chauth, October 2007

Karva Chauth, an Indian fasting custom, has always fascinated me. It takes place in October or November (Oct. 29th this year). Each year, as I was growing up, I would wait for it, to watch my mother perform all the rituals.

As a child, I would hide behind the door and observe her as she got ready for the occasion. Each year on Karva Chauth, she would get up early. I could hear her and my father cooking up a storm in the kitchen.

Around 4:30 in the morning, she would eat puri (fried bread) and aloo (potatoes), and drink a cup of tea. While he went off to work, she began her fast. The fast would last all day and required complete abstinence from eating or drinking. It was a day in the Hindu religion for her to pray for her husband's long life.

I loved the evenings, when it was time for her to break her fast. She would dress in all her finery and then ready her prayer plate. We would all generally head over to a friend's home for the prayers. There, all the married women - in their gold and diamonds - would sing prayers and exchange plates. All the little girls, like me, would look on in reverence and respect.

To my childhood eyes, the women resembled movie stars. How romantic it was that they prayed for their husbands in this way. Once the prayer was over, we would head home for the final ritual. First my mother would observe the (almost always hidden) moon through a sieve and then touch my father's feet in respect. He would then feed her freshly squeezed orange juice to break her fast. Afterward, we would all sit down to dinner.

Ah, true love, I thought.

As I grew older, I began to notice the custom's prevalence in north Indian movies. I dreamed of the day I would be able to practice this with my husband. It seemed to be one of those things that would complete my transition into true womanhood.

I began planning weeks in advance. Since both my in-laws and parents lived in a different country, I knew there would be no one to help me decipher the customs here in the US. I was determined not to let that be an impediment in my perfect day, though. I researched as much as I could and called my mother many times to ensure that I had all the things that I needed.

The night before the big day. I prepared the puri dough. It was ready to be rolled out and fried the next morning. Ghee scented with cumin became my base for making the aloo.

Finally the morning arrived. I awoke at 4 a.m. Before my husband could say good morning, all four burners were going on the stove. Tea was simmering on one, aloo on the other, hot fried puries on another and warm kheer (rice pudding) on the last one.

I sat down at 4:30 and ate my meal with great pride. I was sure I was entering some secret of womanhood that had long eluded me. My husband merely smiled as he drank his tea.

Off to work he went.

I had taken the day off, as I had heard one was supposed to do. In the morning, I got my hair and nails done. The afternoon was spent meticulously applying henna to my hands and feet. As I waited for the henna to dry, I remembered the days my mother would do the same.

Around 5 p.m., I decided to get "properly" dressed. I had researched and found that on festive days women should wear solah singar or 16 adornments on their body, and I now had all 16 of them. I wore my wedding lehnga (gown) to mark the occasion.

Since we were new to the area, I did not know other Indian families nearby and so had decided to do the prayer at home. I began with reading Sanskrit scriptures.

Then the wait began for the moon. It hid until almost 9. Finally, I caught sight of it. I ran inside and got my prayer plate along with the sieve and orange juice. It was time. I looked at the wondrous moon through the sieve, dipped my hand in the glass of water on the plate, just as my mother had, and sprinkled the water at the moon. I closed my eyes in prayer and then bowed to my husband in a scene reminiscent of an Indian movie.

Then, as if to mark a milestone, I took a sip of the orange juice. Ah, I thought, this is what a true married woman feels like. I had done it. I had fasted on this very auspicious day to pray for my husband's long life. I was truly a devoted wife at age 24.

Just then, as if on cue, the phone rang. My husband answered. As he talked, his expressions changed from a smile to giggles and then to laughter. "It's your mother," he said turning to me. "She wants to know if you are all set for the Karva Chauth fast tomorrow."

A mother and son, mind their Peas and Cues - Washington Post, October 15th, 2007

Some mothers like to color with their young children, some read books, some watch television. I could never have imagined our time together would be used to shell peas. ....

Here is my article from the Washington Post today on teaching my son a language thru food. I hope you will like it! A mother and son, minding their PEAS and CUES - http://www.washingtonpost.com/wp-dyn/content/article/2007/10/14/AR2007101401142.html?nav=pmv

DC Modern Luxury, OCtober 2007 - Bloomingdale's opens location in CHevy CHase

A brand new Bloomingdale’s opens its doors in downtown Chevy Chase. Ringing in at 182,000 square feet, the department store’s 40-foot circular atrium is decked with an übermodern mobile à la Alexander Calder by New York sculptor Brandon d’Leo. Black-and-white marble floors and a generous glossing of black lacquer bring as much style to the store as the clothes within...

Read more of my piece in DC Modern Luxury magazines October issue - now on newsstands.

indebleu re-launches. Economic Times, Sept 6th, 2007

Fusion Indian cuisine has gone past the experimental stage, at least in the west, and has become an accepted innovation. Adapting and adopting influences as a way to revitalise (or rekindle interest) is pretty common, and it has paid dividends. In fact, these new style Indian restaurants are a great favourite with visiting Indians who want to explore new flavours in desi khana abroad even as they stick to the tried and tested grandma’s recipes back home.

Click here for the piece!

WOrth a Trip - Sweet Ginger, Washington Post, August 1st, 2007

Check out my write-up on Sweet Ginger's delicious Mexican Roll in the Washington Post today - Mexican Roll at Sweet Ginger

"Pure & Simple" - AARP, September & October 2007

I adore Chef Michel Nischan's cooking. Check out my interview with him on what "Pure & Simple" means in terms of food and cooking and how to apply it in your life.

AARP -Pure & Simple

Strawberry, Apricot COmpote - SELF Dishes (Summer 2007)

Check out my simple yet sumptuous recipe for a Strawberry compote in the summer issue of SELF DISHES.. now on newstands.

MIo -- Bizbash.com, June 5th 2007

Mio has just opened its doors -- newest spot to hit Georgetown!

Banking on Bistros - BizBash, June 5th 2007

Check out my first piece for Bizbash.com -- Several high-profile local chefs are stepping into bistro-land, opening more affordable and casual dining spacesBistros are everywhere in DC.

Grilling Time! Health, June 2007

Check out my fun grilling recipes in this month's issue of Health... now on newstands.  Recipes include - grilled pineapple over frozen yogurt and grilled tomatoes with cheese!

Cityzen - Departures, April/May 2007

Check out my piece on Cityzen for Departures magazine.. now on newstands.

Little Dippers - Parenting, June 2007

Check out my first piece for Parenting magazine -- Little Dippers
These faux fondues will have kids dunking (and eating) fruits, vegetables, and more.. here

Worth a trip - Lava Catfish at Burapa Thai, Washington Post, April 11, 2007

Craving spicy fish that sets your tastebuds ablaze? Head to Burapa Thai in Ashburn. More in today's Washington Post

Fun recipes - Health Magazine, April 2007

Check out my fun recipes for Pomegrante Lemonade, Thai Chicken Wraps and delicious Rosemary Potatoes in Health this month. Each recipe is under 30 minutes and will tantalize your tastebuds! Recipes will be available shortly at the Health magazine site.

My recipes galore -- AARP, January and February 2007

Want a recipe for Watermelon Gazpacho? How about a Corn, Spinach and Edamame salad? Maple Yogurt with pecans? Tomato Coconut soup with tofu? ?

Check out my new recipes here --where new recipes are added regularly

Fresh Appeal -- Food Network magazine

Check out my new article on spring fare in this month's issue of Food Network magazine found exclusivley at Wal-mart. The piece focuses on swinging into spring with seasonal fruits and vegetables, and making old standbys new again! Includes interviews with Robin Miller and Katherine Alford, director of Food Network's Test Kitchens.

Under Pressure!! Washington Post, February 21, 2007

Are you afraid of the big, bad pressure cooker or do you love it? Either way, I think you will enjoy my piece on new pressure cookers in the Washington Post today. For great cooker recipes check out the books by Lorna Sass or Victoria Wise on the topics.

New Heights! Town & Country, March 2007

Check out my piece on Indique Heights in Town & Country, March 2007.. now on newstands.

More questions on Tikka, Washington Post, January 31st, 2007

This is from the Washington Post. Reader's questions answered ----

Cookbook author Monica Bhide could not join us for our Free Range chat last week, when readers asked some Indian food-related questions (see "Tikka in No Time," Jan. 24). Hence, a twofer:

Kosher Indian? I'm excited to find some of the products in our local stores [in Dallas]. We try to cook kosher style, and the hardest thing about making Indian food at home is that meat gets marinated in yogurt. Are there any good nondairy substitutes? Will soy yogurt work just as well?

Monica Bhide: Along with dairy products, Indian cooking uses acidic ingredients, such as lime juice and raw papaya, to tenderize meats. While the acids are good, I find that yogurt (and sometimes buttermilk) is often the most effective tenderizer; it also adds a heartier flavor than lime or papaya, which add tang. I haven't tried soy yogurt. If you get really fresh young lamb or goat meat, you can sometimes forgo the marinade, because the meat is already so tender.

New to Indian cooking: I have finally convinced my husband that he likes Indian food. I admit I have been scared away because of the long preparations in most recipes. I recently purchased a lovely spice mix of garam masala at a spice store. Do you have any good recipes that use this mix?

Monica Bhide: Ground garam masala is primarily used as a garnish for finished dishes; whole garam masala is used in the beginning of the cooking process. Both provide flavor and aroma. For finished dishes, think biryanis, yogurt dips and chicken or meat curries. You can also use it as part of a marinade for lamb chops along with lemon juice, red chili powder and salt. Marinate, refrigerated, for up to 2 hours, then grill the lamb to your liking.

Tikka in No time -- Washington Post, January 24, 2007

To make authentic tandoori chicken, first you have to get your hands on a traditional beehive-shaped oven. Besides carefully measuring and grinding a good dozen spices to achieve the right balance for the marinade, you have to maneuver the chicken into the hot tandoor without burning yourself.

Want to make the South Indian crepes called dosas? Soak lentils and rice overnight, then grind them, then let them ferment -- again overnight. Twelve hours later, if the temperature is right and the batter has risen, you can finally heat up your skillet.

No wonder students in my Indian cooking classes tell me they're afraid to try the cuisine at home. Indian cooking is all about alluring flavors that reflect the nation's diverse landscape, climate and cultures, but with its long lists of ingredients, involved techniques and from-scratch spice mixes, batters and marinades, "Indian cooking can at times be pretty cumbersome," says Balraj Bhasin, owner of the Indian restaurant Bombay Curry Co. in

Alexandria

. Creating everything from scratch yields sumptuous rewards, but it also requires time, patience and detailed knowledge of techniques.

Read more -- here

Lahori Choley - January 17, 2007, Washington Post

A surprisingly authentic, gently simmered, soft-textured chickpea dish at Ravi Kabob, a new family-style eatery in Arlington, is a shining example of a perfectly spiced curry.

Read more here

Hello Gorgeous! January 2007, Philadelphia Style

Celebrity makeup artist and author of "Hello Gorgeous! Beauty Products in America '40s-'60s," Rachel Weingarten, shares her secrets with me on the art of make -up. Check out the article in Phili Style, now on newstands.

Femina Cookbook

The Femina Cookbook has just featured my Maharastrian recipes. The book is now available on newstands.

DC Modern Luxury - Time & Place and Staging your home

Check out this month's Modern Luxury magazine which features two of my stories -- One on staging your home for selling it and one on Time & Place - fantastic service that allows you to live in Frank Sinatra's home! The magazine is now on newstands.

Hearty Soups -- AARP Magazine, January 2007

Hearty Soups -Your complete guide to cooking the quintessential comfort food from scratch. Plus: belly-warming recipes to get you through winter. CHeck out my piece in AARP magazine now on newstands.

Check out these tips for making the best soups -- online at the AARP food channel

Fly Lounge - DC Style, Nov/ Dec 2006

The phrase "come fly the friendly skies" takes on a whole new meaning at the Fly Lounge. This hip, innovative high-end aviation themed bar debuted in Dupont circle earlier this year.

As you wait in the long lines to enter this extremely popular lounge, note the outside of the lounge resembles the outside of an aircraft complete with small “windows.” The “windows” turn out to be flat screen monitors showing videos. If you are lucky enough to beat the crowds and get in, or have a reservation for one of the $100 a piece seats (like the $600 for six or $1500 dollars for twelve table with its private bathroom and personalized audio controls) then get ready for a foot-tapping, sky-is-the-limit experience. You can read the rest in DC Style magazine. Now on newstands

Fly Lounge is located at:

1802 Jefferson Place NW

Washington

,

DC

20036

Off the clock - DC Style, Nov/Dec 2006

DC Chefs dish about their favorite places to dine when they are not in the kitchen. Chefs featured are Brian McBride (Blue Duck Tavern), Chef Cathal Armstrong (Restaurant Eve), Chef Nathan Beauchamp (1789), Chef Frank Morales (Zola) and more. DC Style is now on now on newstands.

Katsuya Fukushima, Head Chef of Café Atlantico, enjoys eating at the New Big Wong (

610 H St NW

, 202-628-0490) in

Chinatown

late at night, “ I love going there with Jose Andres. It is a bonding place for us. They serve amazing scallop fried rice with crispy dried scallops. My mom used to make something similar.”                                                                                                                         

Image courtsey of Heather Freeman PR.

DC Dining -- Bon Appetit, December 2006

CHeck out my reporting of Blue Duck Tavern, Komi and Urbana in the December 2006 issue of Bon Appetit. Now on newstands

Picture of Blue Duck Tavern courtsey of Heather Freeman PR.

Making Veggies Kid-Friendly, Washington Post, November 5, 2006

Parenthood has given me license to find devious ways to feed my son nutritious foods. His habits are amusing -- he gobbles down a California roll but turns up his nose at sautéed eggplant -- which leaves me scheming for ways to enrich his diet with dreaded greens and other vegetables.

I interviewed chef Dad's - Frank Morales, David Guas and Robert Weidmier -- check out their fun interview and recipes here -- Making vegetables kid friendly

The Kitchen Shrink -- Washington Post Express, October 27, 2006

More than a decade ago, Denise Medved threw a fajita and margarita bash for 25 friends, doing everything in her tiny Old Town Alexandria kitchen. Thanks to advance prep work and canny organization — a blender in the living room, a collapsible table put on duty — she achieved big results in a small space. Her experiences in that micro-cucina led her to write “The Tiny Kitchen.” “The idea is that even a teeny room shouldn’t keep you from entertaining or cook­ing,” said the now-Annandale-based author. “You have to improvise.” She’ll counsel other cramped-quarters cooks Nov. 5 at 11 a.m. at The Metropolitan Cooking & Entertaining Show (metrocooking.com).

Some fun and compact gadgets -

Starbucks may be just a block from your pad, but if you bought the sleek new Braun Tassimo brewer, your caf­feine dose could be even closer. The silvery showboat makes single servings of tea, java or cocoa. Simply insert a “T Disc” of espresso, coffee, whatever, press a button, and a minute later, there’s a cuppa. ($130-$170; target.com and Target stores)

Say buh-bye to spaghetti sauce stained spoon rests with the Lazy Spoon, a notched, wooden pot-stirrer that rests on a pan rim instead of gobbling up stove top acreage. (woodspoons.com)

Contact me for the full article. Reprint available.

Rasika Reigns! -- Economic Times, OCtober 26th 2006

The modern Indian restaurant Rasika is now the toast of Washington DC, having been rated by Esquire magazine as one of the 20 best restaurants in the US.

Clearly, crispy spinach chaat and apple jalebis have tweaked the right tastebuds on the Hill! Restaurateur Ashok Bajaj certainly knows his onions, with five other successful eateries in the American capital, says Monica Bhide

Rasika Reigns

Ashok Bajaj with HIlary Clinton.

Thanksgiving Leftovers - Health magazine, November 2006

Plan ahead on how to use your thanksgiving leftovers in a delicious and healthy way. Check out my piece in this month's Health magazine now on newstands

Recipes include - Spicy Salmon with mashed potatoes

Maple Spiced Sweet potatoes

Turkey Sandwich dotted with cranberry chutney