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Mallika Basu

Mallika Basu is a food and drink industry commentator, food entrepreneur, cookbook author and communication expert. She co-founded SIZL Spices, a heady and high-quality range of spices. The author of two cookbooks – Miss Masala: Real Indian Cooking for Busy Living (Harper Collins) and Masala: Indian cooking for Modern Living (Bloomsbury) – Mallika also writes recipes and comment for the London Evening Standard.

 

Born in Kolkata, India, Mallika arrived in England for a Business Studies undergraduate degree not knowing how to boil an egg. Her mother dispatched her with the recipe for one chicken curry and one dal. Mallika taught herself to cook during her Master’s degree in Journalism. After a brief stint in financial journalism she moved into the communications industry, advising companies on their marketing, branding and reputation management while documenting her busy professional, social and kitchen trials on a food blog. The blog led to her first book deal.

 

Since then, Mallika rose up the ranks of the corporate world to become Managing Director at a global communication consultancy, while enjoying opportunities to showcase her quick and simple style of cooking for busy people like her on Jamie Oliver’s YouTube Channel and Maddhur Jaffrey’s Curry Nation show. Masala launched in 2018 and since then, Mallika has featured as a celebrity judge for The Guild of Fine Food Awards, commented about spice myths, portfolio careers, food trends like turmeric, rice consumption and cultural appropriation, and more across a wide range of media and events.

 

Mallika now combines 20 years of experience in the communication industry and her personal passion for the food, drink and hospitality sectors to build SIZL Spices, and run a communications consultancy for brands and companies. When she isn’t working, Mallika is to be found being bossed around by her two children, or out and about eating for England and drinking gin cocktails with her colourful friends.

 

Mallika Basu’s agent is Hilary Murray, who can be contacted at [email protected]