I recently read Monica’s A Life of Spice and fell in love with her writing (you can read my full review here).
Besides being a wonderful food essay writer, Monica also is a published (non-food) author and a cookbook author, and has written for many well-known food publications, including Food & Wine, Bon Appétit, and Saveur. Monica’s food writing has also been included in four Best Food Writing anthologies (2005, 2009, 2010, 2014).
Monica has also taught writing and social media workshops around the world and has given keynote speeches at various organizations for the past several years. The Chicago Tribune named her one of seven food writers to watch in 2012 and in April 2012, Mashable.com picked her as one of the top ten food writers on Twitter.
Monica is warm and generous and a very talented writer. I’m so happy to have ‘met’ her (on Twitter) and was very happy that she took the time to do a Q&A for my blog!
Tell us a little about yourself.
I am a recovering engineer. Ten years ago, I gave up my corporate career and embraced a new life as a writer. I feel very blessed and lucky to be able to pursue my calling.
Three fun facts about you that we wouldn’t read in your ‘official’ bio.
I trained in Indian classical dance. I once won a debate where my topic was – The sword is mightier than the pen. I don’t know how to ride a bike (pathetic, I know!)
What led you to write about food?
I just love food and followed the writing advice — write about what you love. To me food and breaking bread with family and friends, is more than just the nutrition we provide our bodies. Food and food memories bind us together, tear us apart, help us find solace or cause anxiety as the case may be.. but the point remains — food is an intimate experience and that is what I wanted to share with my readers.
Many of your stories in A Life of Spice discuss your transition to American foods. What is your favourite ‘American’ food to eat?
Hands down a good, juicy steak!
As a successful food writer, cookbook author and consultant, do you have any tips for aspiring food writers?
I have taught food writing for about seven years now and so many students will ask – what is the real secret to writing? what is the silver bullet? Well, to be totally honest, there is NONE. My advice to anyone who wants to write is to WRITE FIRST and then worry about it later.
What are the top three spices you like cooking with most?
Cumin, cardamom and turmeric
spice – cardamom. Photo credit: Simi Jois
If someone is new Indian cooking, what is a good recipe for them to start with?
Just start with something basic — a simple potato dish with spices. See how you like it. Vary the spices. make it your own!
I know you travel quite a bit – which countries/cultures are currently inspiring you in the kitchen?
At the moment – Malaysia
Are there any food writers/cookbook authors that you love to read or that inspire you?
Oh, yes!! Elissa Altman, Ruth Reichl, Kathleen Flinn and many others.
Do you have any upcoming projects/books coming out that we need to have on our radar?
I am currently working on a novel that has a lot of food elements! Coming to a bookstore near you very soon!
A very special thank you to Monica for taking the time to answer my questions! You can learn more about the Monica on her website, www.monicabhide.com, or by following Monica on Twitter – @mbhide.
You can purchase A Life of Spice from The Book Depository (free worldwide shipping) or Amazon
Disclosure: kitchen frolic received a copy of A Life of Spice from the author for review purposes. This in no way affected our opinions; all opinions expressed are our own. kitchen frolic received no monetary compensation for writing this review. Please read our disclosure policy for further information.
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