Monica Bhide

Monica BhideMonica Bhide (@mbhide) is an engineer turned food/travel/parenting  writer based out of Washington DC.  She blogs at A Life of Spice and has been published in many major national and international publications, including Food & Wine, The New York Times, Parents, Cooking Light, Prevention, AARP-The magazine, Health, SELF, Bon Appetit, Saveur, and many more. Monica wrote a weekly syndicated for Scripps Howard Media, for a year, called Seasonings, and is a frequent contributor to NPR’s Kitchen Window. Her work has garnered numerous accolades, including  her food essays being included in Best Food Writing anthologies (2005, 2009 and 2010). She has published three cookbooks, the latest being:  Modern Spice: Inspired Indian recipes for the contemporary Kitchen (Simon & Schuster, 2009, which Padma Lakshmi called her personal – “BESTS.BOOK.EVER” in Newsweek.

In 2012, The Chicago Tribune picked her as one of seven note-worthy food writers to watch.  And Mashable recently picked her as one of the top 10 food writers on Twitter.

She teaches classes on food writing, cookbook writing, social media for personal branding, Indian cuisine, spices, and much more.

She is a frequent speaker at the Smithsonian and her most recent workshops for them have included a full day seminar on social media for personal branding and a full day class on the business and mechanics of food writing.

She has an engineering degree from an Indian university and two Master’s degrees (Information Systems) from the US.

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  1. FBC14 Programme - Food Blogger Connect - March 16, 2014

    […] The Mechanics of Food Writing Lab with The Mechanics of Food Writing Lab with Monica Bhide – We will discuss writing using your senses. This will focus on making your pieces more effective and more enticing. Hands-on exercises will show you how to best incorporate your senses into your food writing pieces. Monica Bhide […]

  2. #FBC14 Programme Announcement - Food Blogger Connect - March 16, 2014

    […] afield, Monica Bhide will be flying in from Stateside, opening up the discussion about why food and travel writing […]

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