Monica Saigal Bhide's Blog

My spice rack has never just been a row of bottles—it has always felt more like a box of colors waiting to be opened. Each spice reminds me of something from my childhood: the way cumin would scent my father’s kitchen, or how a whisper of cardamom in chai could shift my entire mood. Over the years, I’ve come to think of spices the way an artist thinks of paint. Some are bold primary colors—fiery red chilli, deep black pepper. Others are gentle shadows, like the soft warmth of turmeric or the earthiness of cumin. Then there are the finishing glazes—cardamom, cinnamon, cloves—that give a dish its final shine.

In Indian cooking, how you layer these spices is everything. It’s not just about what you add, but when you add it and how it’s treated. It’s a rhythm, a choreography, an old melody passed down from hand to hand. To be very clear – these aren’t really mandatory rules of Indian cooking. These are ways I learned to cook with spices. I offer them to you as a guide. Start to play around and once you understand how spices bloom, how they flavor in layers, then you are ready to create your own custom magic on how you use these!

Here I will take the example of making a simple fish curry. I always begin with the whole spices—seeds and leaves tossed into hot oil to crackle and bloom. That moment, when cumin hits hot ghee and releases its smoky perfume, is the first brushstroke. Typically a base is added next – onions, tomatoes, ginger garlic. Next come the ground spices—turmeric, coriander, chilli powder—added to deepen and structure the flavor. Once the base spices are cooked, I would add the fish and some liquid (water, stock or coconut milk). As for the spices, I would finish with the aromatic notes: a dusting of garam masala. In case I was making a dessert, the final garnish would be ground cardamom or a few strands of saffron. These are typically added last, just before serving, to preserve their delicate aromas.

My best advice is this: don’t be afraid. Trust your nose. Let your palate lead you. This isn’t about following rules perfectly—it’s about learning to listen to your ingredients, to cook with all your senses, and to embrace the joy that comes from bringing something alive in a pan.

Let me walk you through how this works in a simple recipe—a vegetable pulao, one of those pantry staples that Indian households turn to again and again. It’s a dish that’s easy enough for a weekday but layered enough to feel special.

Layered Vegetable Pulao (Serves 4)

Ingredients

2 cups Laxmi basmati rice, rinsed and soaked for 30 minutes1 tablespoon Laxmi ghee 1 teaspoon Laxmi cumin seeds1 bay leaf1 small cinnamon stick1 medium onion, thinly sliced1 teaspoon Laxmi turmeric powder1 teaspoon Laxmi coriander powderSalt to taste2 cups mixed vegetables (such as peas, carrots, and green beans)3½ cups hot water½ teaspoon garam masala

Instructions

Begin by heating the ghee in a heavy-bottomed pot. Once the ghee is hot, add the cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for a few seconds until their fragrance is released. 

Add the sliced onions and sauté until they turn golden brown. Stir in the turmeric and coriander powders, allowing the spices to bloom in the hot fat for just a few seconds. Add the mixed vegetables, salt, and the soaked, drained rice. Gently stir everything together so the rice and vegetables are coated in the spiced oil.

Pour in the hot water and bring the mixture to a gentle boil. Once it’s boiling, reduce the heat, cover the pot, and let it simmer for about 15 minutes. Turn off the heat and allow the pulao to sit for another 10 minutes without lifting the lid. Just before serving, fluff the rice and sprinkle in the garam masala. Stir gently and serve hot with a simple Masoor dal.

Once you start layering spices this way, you’ll never want to cook any other way again. You’ll notice your food tastes more dimensional—warm, complex, comforting. You’ll start to feel more confident playing with flavors, painting with spice in a way that feels intuitive.

If you’re ready to start painting with spice, I recommend beginning with a few high-quality basics. 

Laxmi’s turmeric and cumin are pantry staples I turn to again and again.

The post Painting with Spices: How to Layer Flavor Like an Indian Cook appeared first on Monica Saigal Bhide.

We all salivate over the glamour spices: cardamom with her perfume, saffron with its seductive gold, garam masala with its mystique. But behind every great Indian dish are the humble workhorses, the ones who show up daily, do the heavy lifting, and never ask for the spotlight.

Today, I want to celebrate those quiet champions: cumin powder, coriander powder and turmeric to name a few. These spices that turn dal into comfort, plain vegetables into memorable dishes, and even simple soups into something soulful.

Before deciding what foods to pair spices with, it’s important to learn the best way to cook with them. Spices are best friends with fat: Heat coconut oil, grape-seed oil, peanut oil, vegetable oil or clarified butter in a pan, add the spices. This helps the spice release its essence. Later, the seasoned fat can be used to distribute the flavor throughout your entire dish. Another great way to intensify the flavor of whole spices like cumin, coriander and cinnamon is to dry roast them on a medium hot skillet. Just remember: under a minute is all your will need as spices roast quickly. Once that is done, you can grind the spices and use them almost as you would “finishing spices”: use them at the end of cooking to garnish the dish.

Now Let’s Explore:

Let’s begin with cumin, the smoky storyteller of the spice world. Whole or ground, it brings a toasty depth to everything it touches. You can use it whole to create delightful tadka (tempering) for your lentils or curries. Try toasting it gently in a dry pan and grinding it fresh to create a final sprinkle over just plain yogurt. I once wrote that cumin had me at first taste, and it’s true. A dash of Laxmi Cumin Powder is like the steady bass note in your favorite song: it holds the flavor together without ever taking over.

Then there’s coriander powder that is so often mistaken for just a filler spice, when it’s really the foundation. Mellow, citrusy, with a whisper of warmth, it marries other flavors and lets them shine. Think of it as the friend who listens more than she talks and who always shows up when you need her. Coriander powder is that subtle alchemy that makes my spinach paneer taste like my mother’s! It is used to thicken curries. So in the US, coriander seeds are called the same as in India, however, fresh coriander leaves are referred to as cilantro. Also, there is a group of people who say that coriander (cilantro) tastes like soap to them. Apparently it is a real thing! I am not one of those people so I love using it! 

Turmeric, of course, is the golden healer. I once joked that I would turmeric my turmeric. And truly, this anti-inflammatory marvel has earned its moment in the wellness spotlight. But in Indian kitchens, it’s always been there: in the background, giving our dals that sunlit hue, our sabzis that grounding earthiness. Mix a pinch of Laxmi Turmeric with black pepper (to enhance absorption) and add it to soup, lentils, or even your morning scramble. It’s a warm hug in powdered form! 

And let’s not forget black pepper. Before chili peppers arrived in India, black pepper ruled the heat game. It’s not flashy, but it’s a finisher. That final crack of pepper over a bowl of rasam or a plate of fried eggs wakes up everything else. It’s also the quiet co-star that helps turmeric do its magic in your body. 

These four spices—so easy to overlook—are the real MVPs of Indian kitchens. They form the rasa, the emotional essence of food. 

Usage Tip: Want a quick flavor boost? Try this:

Mix 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric, and ¼ tsp pepper. Sauté in warm ghee, then stir into cooked lentils, soup, or rice. That one spoonful of spiced ghee and it is a gamechanger. But here is the key: try to use these in different quantities or different forms. For instance, ground cumin tastes different from whole. Same with coriander seeds. Use this as a baseline and create your own favorite flavor combination! I like to add whole red chilies in mine. You can literally create whatever combination you wish! 

#EverydayIndian #LaxmiLoves #SpiceWisdom #CookWithHeart #ad #laxmihaina

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Flavors Without Borders: A night of bold tastes and shared stories at William & Mary

On April 24, 2025 I had the immense honor of working with the talented students of William & Mary to present Flavors Without Borders: From India with Love / A Taste of Bangladesh — a cross-cultural dining experience at Commons Dining Hall that celebrated heritage, storytelling, and belonging through food.

Together with W&M Dining team and Aramark, we created a one-night journey through India and Bangladesh — blending tradition with modern creativity. From Mishti Doi to Gulab Jamun, every dish carried a story.

This dinner was more than food — it was a celebration of identity, of cross-cultural friendship, and of storytelling through cuisine.

And truly, I felt that in every moment.

The post Flavors Without Borders Event appeared first on Monica Saigal Bhide.

Have you ever wished to step inside a book and experience its world firsthand? For A Kiss in Kashmir’s first anniversary, I invite you on an interactive journey through the sights, scents, and soul of the novel.

Book Trailer

See the attached trailer of Kashmir highlighting key locations from the book—Sharmila’s first encounter with George on Dal Lake and the snow-covered mountain peaks where love and history collide.

A Special Q&A Corner

Over the past year, many of you have asked me about the inspiration behind the novel. Here are a few of my favorite questions:

Did you travel to Kashmir for research? I went to Kashmir as a young woman and never forgot it! Every sip of kahwa and every sunset on Dal Lake in the book comes from real-life moments.

Will there be a sequel? I have some exciting news coming soon… 

Stay tuned!

The post Explore A Kiss in Kashmir Like Never Before! appeared first on Monica Saigal Bhide.

A Journey of Love, Memory, and Place

A year ago, A Kiss in Kashmir found its way into the world, and through its pages, many of you embarked on a journey into the misty valleys, saffron-scented air, and timeless romance of Srinagar. Your messages, reviews, and reflections have shown me how deeply the novel has resonated with you, and I am beyond grateful for your support.

Revisiting the Heart of the Story

At its core, A Kiss in Kashmir is about love in all its forms—romantic love, love for heritage, and love that transcends loss. From the passionate connection between Sharmila and George to the echoes of Vikram’s presence in every corner of Kashmir, the story explores how the past and present intertwine in ways we least expect.

Critics have praised its lush descriptions and evocative storytelling:

A mesmerizing journey that blends the poetry of the landscape with the raw pulse of human emotion.” — The Himalayan Review“Monica Saigal’s lyrical prose makes Kashmir more than a backdrop—it’s a breathing, vibrant character in itself.” — Literary Echoes

The post One Year of A Kiss in Kashmir appeared first on Monica Saigal Bhide.

I have spoken to so many of you about what is going on and you have encouraged me to share my reflections and musings on staying centered during chaotic times. I humbly offer you a gentle perspective as we face a new normal and learn what it means to be physically distanced and, yet, connected to our very core.

I hope you will find this audio helpful. Please do share your insights as that will help me define new topics to discuss.

As always, thank you for your love and support. May we all, always, be powered by hope.

Credits: Cover Image – Simi Jois
Audio Credits: Music Credits: CP Jois; Backtrack: Nick Neblo (Ballad Backtrack: Am)

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Thank you so much to the wonderful folks at Writer Unboxed for this interview!!

http://writerunboxed.com/2018/05/13/t...

When THE inimitable Sarah Knight blurbs your new book!!!! (Ive always dreamed of saying that. YEAH!!!!) #writer #amwriting #inspiration THANK YOU, Sarah!
File Under: Dreams coming true!!!!!

My new inspirational book for writers releases tomorrow - Read. Write. Reflect.

“Aspiring writers, or artists of any stripe, would do well to heed the excellent advice in Monica Bhide’s Read. Write. Reflect. If nothing else, the concept of ‘Timeboxed Whining’ will stay with me for life!”
— Sarah Knight, internationally bestselling author of The Life-Changing Magic of Not Giving a Fuck and Get Your Shit Together

On October 18, Monica Bhide will be a guest speaker at American University’s “Writers in Print and Person” undergrad class. The students have been reading Monica’s book Karma and the Art of Butter Chicken and will be get the opportunity to discuss the book with her.

Date: Wednesday, October 18, 2017.

LOCATION: American University

The post American University Speaking Event ~ October 18, 2017 appeared first on Monica Bhide | Recipes, Stories, Inspiration.

Monica Bhide, a Smithsonian and NPR speaker, will discuss her book, Karma and the Art of Butter Chicken, a page-turning story and honest exploration of the human spirit set in contemporary India and seasoned with poetic verse and exotic food. Books for sale (courtesy of Second Chapter Books) and a book signing with Monica will follow the discussion. Presented in partnership with George Mason University and the 2017 Fall for the Book Festival.

Date: Monday, October, 23, 2017.

Time: 7:00 PM – 9:00 PM

LOCATION: Gum Spring Library, 24600 Millstream Drive, Stone Ridge, VA 20105

The post Gum Spring Library Event ~ October 23, 2017 appeared first on Monica Bhide | Recipes, Stories, Inspiration.