Monica Bhide

Squidsdc - Thanks so much!

Don and Anna.. thank you!

Happy Birthday, folks!

I am laughing so hard, I spit up all my coffee on my keyboard. Rocks - you owe me a new laptop.

Good Lord! LOL

Thanks!!

Will there be any new 4-star additions.. any guesses?

Does anyone know when the new dining guide comes out?

Have you tried Buzz? Their stuff is really good.

Hello, friends:

I am so pleased to announce my first-ever food writing class. I am so honored to be included in "The Renegade Writers" knowledgeable and talented instructor pool! This course is designed to help writers combine their love of food and their passion for writing into a marketable skill. Details are posted below. I hope you will pass this along to all your friends and family who may be interested!

Many thanks for your help.

(Posted with permission from DR)

INTRODUCTION TO FOOD WRITING, taught by Monica Bhide

START DATE: Monday, January 21, 2008

DURATION: 6 weeks

COURSE DESCRIPTION: This comprehensive six-week course will enable you to combine your love of food and your passion for writing into a marketable skill. You'll learn about the different kinds of food writing: service articles, recipe development, cookbook writing, blogging, memoirs, essays, restaurant reviews and more. I will teach you how to find hidden markets for your ideas, how to track down the correct editors at publications, and how to make your food writing really shine. This course , presented along with skill-building assignments, will give you an in-depth understanding of the food writing profession. Whether you wish to develop recipes, write a family cookbook, break into a national food magazine, or write food essays, this course will provide you with a solid foundation from which to build on.

ABOUT THE INSTRUCTOR: Monica Bhide has: discussed truffles with the grand-old Chef extraordinaire Imtiaz Querishi in Mumbai; sampled hamur on dhows in Dubai; sipped camel's milk in Bahrain; followed a superstar food critic around Mumbai and an anonymous one in DC; presented Spices and Rices at the French Embassy in DC and gotten lost on the backstreets of Delhi searching for the perfect paratha; tapaoed in DC with Chef Jose Andres and sampled the amazing cuisine of Chef Ananda Solomon; taught cooking on-line (yes it can be done) and in her cooking school; sampled flights of honey and hosted colorful henna parties each spring.

Monica has written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica's newest cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes–From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. Monica was also the recipient of the Susan B. Langhorne Scholarship for Food Writers at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 award.

Download Monica's E-course FAQ (PDF format)

COST: $500 for the Gold version, which includes six weeks of phone support (1/2 hour per week, by appointment) and e-mail support.

$250 for the Premium version with e-mail support only.

$125 for the Basic version with no phone or e-mail support.

To register go to -- http://therenegadewriter.com/?page_id=340

Best wishes,

Monica Bhide

www.monicabhide.com

Happy Birthday NADYA!!

Thanks!

Bill - This is excellent and so very inspiring.

Many thanks! I will let you know how it turns out.

Hello all,

We are headed to Baltimore this weekend with some friends. We will have a lot of young ones with us. I was wondering if you could suggest a good place to eat. We would love to try a good Middle-Eastern place or a tapas place.

Thanks!

Monica

Happy Birthday Meaghan!

Hey, Meaghan -- Many happy returns of the day!!

I thought we already had a Peanut here. How about Cashew or Pistachio? Or maybe Filbert?

BTW - Congratulations.

Thanks, Bill! How about pumpkin? Would that work?

Try to say "Baby Bhide" ten times fast.

Just make sure you aren't within earshot of your co-workers unless you want people to arrive and take you away in a straitjacket.

His name is Arjun :-)

Thanks folks! I am so touched by all the best wishes and loving messages! Thank you. He is doing well and is good-natured little peanut!

Thanks for all the loving private messages, emails and posts! Means a lot to me. Baby is doing great. Eating well and I hope SOON he will be sleeping well too :-)

Congrats!! Well-deserved

Congratulations to one of my favorite chefs - Johnny Monis -- http://www.foodandwine.com/articles/2007-best-new-chefs

For some milder pickles, try Sanjeev Kapoor's pickles. They are available at All World Grocers in Vienna. I am not sure where else. I really like d them... just enough of a kick but fairly mild for even my young son to enjoy.

Mash it well. That is what will give it the texture. The owner of Delhi Club is a poster here so perhaps he can share his secret with us as well! BBhasin.. are you reading?

You will have to tell me which dish! The baigan bharta recipe (see above) is pretty authentic and I think you will enjoy it. Most eggplant dishes dont use cream. Do you have a specific dish in mind?

Restaurant food, in my experience, is always different from home cooking but I hope I can help you re-create some favorite dish!

Hey - Just saw this thread. Can I help?