Rating: 
Summary: Simple & Elegant
Review: "The Spice is Right" has earned a place of honor in the frequently used cookbook section of my bookcase, right next to Craig Clairborn. The recipes are clearly written and easy to create, but the end results are so delicious & elegant that one would think they had taken hours to prepare. Store bought ice cream does not come close in flavor to the kulfi recipe on page 34. The helpful hints and anecdotes in the book were a joy to read. I suggest that anyone who enjoys cooking, or eating great food, buy this book without delay.
Rating: 
Summary: Easy does it--Indian cooking with an American twist
Review: "The Spice is Right" is organized into chapters of menus, with one chapter of basics like paneer cheese and garam masala spice mix. There are some traditional dishes and some departures like Indian Chex Mix, which strangely has cornflakes listed and not the grid-shaped cereal. This is a take on many of the addictive Indian snack mixes, which you can buy in little spicy bags called Bhel Mix, Crunchy Mix etc. The Chai tea is not made with the usual five or so spices such as cardamom, cinnamon and pepper, but with only one--ginger or cardamom. I found that a bit strange, but simple it is. There are also quite a few fish dishes, not something found in every Indian book except those dealing with Goan and other coastal cuisines.There is a wealth of information here,"web bites" --websites for Indian ingredients or recipes, notes, anecdotes and nutritional info too. Each recipe has the nutritional breakdown, and that's a big plus. Some of the recipes require special ingredients such as amchur powder (mango powder) and tamarind paste. If you live in Forked Ridge, Wyoming, you will have to mail order. But many towns now have an Indian grocery, so you will need to go there to get such items. Other recipes can be made from stock grocery store staples. If you are looking for a book to exactly reproduce your favorite dishes from the local Indian restaurant, this isn't it. If you are looking, however, for a book that translates some Indian home favorites like Sambar (red lentil soupy curry), roti breads and chai tea, this book may be for you.
Rating: 
Summary: Agree with below review. Turkey or American names non issue
Review: "This is one of the worst Indian cooking books I have read. Looks like the author is trying to make a quick buck. The recipes are hardly Indian in terms of names or even how they are cooked. Example is a recipe of turkey. Indians don't eat turkey and if you were to go to India and ask for the dish that the author mentions, the people will think you are crazy. This book kind of gives bad name to Indian cooking. If you want to really spend the money buying a cookbook check out something by Madhur Jafferey or Julie Sahni. "
I wish the author would share recipes that work.
Rating:
Summary: The Spice Is Right ...Is Right!
Review: A gem of a cookbook! If you, like me ... -Love food and are tired of American and Italian.
-Enjoy cooking, but need to keep it simple.
-Thought that Indian food was a mystery, only to be enjoyed at a restaurant. Than this is a cookbook for you. It is wonderfully laid out, with each chapter representing a 'special' occasion (e.g., Brunch, Picnic, Dinner for two, The boss is coming).
Each contains the recipes for a full course meal, from appetizer to dessert.
The recipes are easy to read and follow, with simple directions, tips, variations (based on Ms. Bhide's mother and grandmothers), and contain stories on why each meal or dish is so special.
So far, my favorite is the first 'Valentine Day' dinner she cooked for her future husband, who the next day proposed. The cookbook also contains nutritional listings for each of the dishes. Enjoy. I am!
Rating:
Summary: Challenging made easy
Review: As an avid consumer of Indian foods, my biggest frustration is in not being able to re-produce what I love to eat. With Ms. Bhide's The Spice is Right book, I found that my 2 left thumbs in the kitchen were a thing of the past. The recipes are delightful, easy to follow and I also enjoy the thoughful comments the author shares regarding herself and the history of her recipes. As a Weight Watcher, I especially appreciate the caloric/protein/fat and carb breakdowns. My favourite recipe is the Spicy Chicken Bake (Tandoori Chicken). Yummy and simple!
Rating:
Summary: Great cookbook for the twenty-somethings!
Review: As an Indian American brought up here, it's a wonderful resource to have in my young kitchen! This is a great gift to buy any twenty-something. A great graduation, housewarming, or just any-day gift! Thanks Monica for demystifying Indian cooking tastily!
Rating:
Summary: Great cookbook for the twenty-somethings!
Review: As an Indian American brought up here, it's a wonderful resource to have in my young kitchen! This is a great gift to buy any twenty-something. A great graduation, housewarming, or just any-day gift! Thanks Monica for demystifying Indian cooking tastily!
Rating:
Summary: The right book
Review: As someone who had eaten a lot of Indian food but never tried to cook it, I found Spice is Right to be a godsend: following the recipes I was able to make better food in my home than I was getting at most Indian restaurants!
Rating:
Summary: A demystified, modern approach to Indian cookery
Review: For a cookbook to really catch a reader, it's necessary to make it accessible. Interesting. Fun. When the cuisine in question is one as simultaneously intriguing- with its complexity of unfamiliar tastes, spices, and preparations- and potentially intimidating- for exactly the same reasons- as Indian food, accessibility is all the more important. On this as on many other scores, Monica Bhide's "The Spice Is Right: Easy Indian Cooking For Today" is a success. Conveniently arranged into a series of menus, the book not only provides an overview of differing techniques and tastes, but chronicles its author's journey as a practitioner of Indian cookery in America, including applications of Indian cooking to such quintessentially American phenomena as Thanksgiving and Super Bowl parties. The "web bites" dotted throughout provide Internet resources for more information, recipes and Indian grocery shopping. Such fresh takes and 21st-century asides make it clear this is not her grandmother's cookbook. But there's plenty of tradition here as well: how to temper spices in hot oil (tadka); how to make your own paneer (cottage cheese); instructions for whipping up essentials like garam masala and ginger-garlic paste from scratch. Not to mention recipes for old friends like vindaloo, biryani and chicken tikka. The innovation is nicely balanced against a respect, obviously derived from practice, for the source, and the book will reward the earnest novice as well as the seasoned practitioner. The proof of any cookbook is, finally, in the eating. And the recipes in this one stand up to the test. I'm partial to vindaloo and enjoyed this version, but also found gems in recipes such as "Mussels in a Hat" and Crab Curry which were refreshing as well as tasty. I've yet to have time to cook everything I want out of this book- but I'm certainly looking forward to the attempt. The only difficulty I've had is in using the author's suggestions for leftovers- so far, there haven't been any.
Rating:
Summary: It's more than just a cookbook!
Review: For those of us who grew up eating a traditional American diet, Monica has succeeded in demystifying Indian cooking. The recipes are easy, the menus take the guesswork out of how to put together an entire Indian meal, and the book is fun to read (can't say that about many other cookbooks)! The book is also chock full of information on herbs and spices and provides a handy reference for locating them by mail order or through the internet. This is one of a very few cookbooks that I keep on my kitchen counter for regular use. The book is a great gift for friends who enjoy Indian food but who haven't dared to cook it for themselves. Lots of good recipes, but don't miss the chicken with butter and cream sauce.
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