Mallika Basu

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Mallika Basu is a food writer, author of Cookbooks Masala and Miss Masala, spice entrepreneur and industry consultant. She grew up in Kolkata as the daughter of a Bengali father and Delhi-origin mother, moving to England for her degrees and settling in London. Mallika is a self-taught cook who specializes in the food of India.

Latest Stories

The Red Cow Pub & Grill (Courtesy of The Red Cow)

Desi Pubs, Reinvented

These historic boozers survived riots and racism. But can they survive modernization?

Mallika Basu

Raita, the Yogurt Dish that Escapes Categorization

Is it a chutney, a sauce, a dip, or a drink? For those from the subcontinent, it’s all of the above.

Mallika Basu

Shukto: The Bitter Dish Bengalis Love to Hate

Not everyone’s a fan of the centuries-old vegetable stew. But what would the region’s cuisine be without it?

Mallika Basu

Sri Lankan workers at the Link Natural factory sort through sachets of Samahan in Dompe on December 29, 2010 (AFP PHOTO/Ishara S. KODIKARA via Getty Images)

How Samahan Became a Global Sensation

Fans of the Sri Lankan herbal drink, from Naomi Campbell to Amitabh Bachchan, swear it cures everything from a cold to a cough. Does it?

Mallika Basu

Chicken makhani, or butter chicken (Courtesy of Amit Panwar)

The Butter Chicken Effect

As a lawsuit unfolds over the dish’s origins, it’s time to ask: has its popularity done more harm than good for Indian cuisine?

Mallika Basu

Khichdi (Ratika and Richa Khetan, Cauldron Sisterss)

Khichdi Deserves More than the Sloppy Treatment

It’s time to celebrate the rice and lentil dish synonymous with home comfort, which rarely makes it to restaurant menus and has been appropriated by wellness warriors.

Mallika Basu

Bhapa ilish at London’s Chourangi restaurant.

How Hilsa Became One of the World’s Priciest Fish

With insatiable demand and export bans, ilish maach has become expensive and hard to find — but that isn’t stopping the diaspora.

Mallika Basu

How Chakri, a Diwali Special, Became a Global Snack Sensation

Crunchy, salty, spicy, and addictive, these savory fried coils are no longer just for the festive season, in large part, because of the diaspora.

Mallika Basu

Pooris, chole masala, and pickles served up in Amritsar (NARINDER NANU/AFP via Getty Images)

The Overlooked History of Punjabi Vegetarianism

Two-thirds of Punjab is vegetarian. But stereotypes of chicken-loving foodies persist, ignoring traditions shaped partly by Partition.

Mallika Basu

choshir payesh / choshi pitha (courtesy of Sukanya Ghosh (saffronstreaks.com))

The Disappearing Sweets of Bengal

The region renowned for its sweet tooth endured multiple conflicts and divisions, losing many of its creative mishti-making traditions in the process.

Mallika Basu

Cauliflower Bezule (Rasika, Washington, D.C.)

Why “Best Of” Lists Often Overlook South Asian Cuisines

But as these restaurants and chefs rack up recognition and business from ardent fans, do mainstream accolades even matter?

Mallika Basu

Irani Bakes Spread Through India. Now, They’re Disappearing.

As Parsi cafés shutter, Irani bakes that have become teatime staples — from mawa cake to nankhatai — are at risk of vanishing, too.

Mallika Basu

Why We Rarely See Bengali Restaurants Outside Bengal

Is London’s Chourangi a sign that global appetites are changing, or will Bengali food take longer to make its well overdue mark?

Mallika Basu