HeyJaredIn Good Taste by Mallika Basu
Musings on food, people, planet and the way we live today. From Mallika Basu, food writer, presenter and adviser.
- Indexed issues, last 90 days
- 7
- Latest publication
- Sep 20, 2026
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- Earliest in this view
- Jul 5, 2026
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Everything at once September (opens the original)
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I have a tried and tested method to awaken the body and spirit in the morning. First, I open the balcony door and embrace the fresh air, freezing as I fill the bins outside. Then I jump into a cold shower before the water heats up to rescue me. That’s one way to develop a “can do” attitude, especially on a chilly morning. September has felt like both of those together, followed by an ice bath, after the slower summer months. And there are some updates to report, in good taste, plus two new recip
20 years, 20 lessons (opens the original)
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I’m emerging from summer in a slow crawl. If there was ever a gala opening worth raising a glass to, it’s the reopening of the school gates. We’ve had some wonderful moments eating, drinking and pottering about. But my nearly 16-year-old has taken a shine to staggered cookery projects that start with special grocery trips and end with me prostrate on the sofa. Slow-cooked brisket was followed by oxtail and my fading will to go on.It’s all been leading up to a bit of a cooking milestone of my own
Chicken, tonight? (opens the original)
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My children are finally back from what feels like an eternity away with their dad in Spain for summer. I couldn’t resist cooking a batch of homely Bengali chicken curry for the big return of the bundles. I knew they would have missed a taste of home, specifically the time-honoured tradition/trope that is mum’s cooking. And I was here for it, kitchen discomfort in heatwave be damned.The recipe I picked is known lovingly as Robibarer Murgir Jhol, or Sunday chicken curry. Each step needs to be comp
What can we do about wildfires (opens the original)
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I was planning to take a break from writing long form over summer but felt compelled to share this. Before I do, a huge thank you for subscribing to my newsletter. I hit 2,500 subscribers! That’s 2,500 of you who signed up to receive my writing in your inbox. There is no better encouragement and I’m truly grateful for your support.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!R0v8!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-me
Lessons from six months of book promo (opens the original)
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This newsletter has become less of a place for polished essays or investigative features and more one I share what I’m learning and doing as I go along. Six months after a fast and furious book launch phase for In Good Taste, I'm slowing down for the summer. Before I have a little rest and plan my next chapter, I wanted to pause and take stock.By way of a recap or introduction, this is my 20th year of writing about food. I started with a food blog, which quickly led to my first cookbook Miss Mas
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