My dad was an amazing chef. So good that I cannot help but compare most food to his, especially when it comes to curry. Even though I have some of his prized recipes, I rarely use them because when I do nothing ever tastes quite as good as what he created. But I’m happy to report that this weekend I came a step closer to his greatness when Nick and I threw a small dinner party at our apartment and I cooked chicken curry, alu matter gobi and bengan bhartha along with cilantro mint chutney and cucumber raita. Though I still need practice, I could feel some of my dad’s soul in my cooking, and it was an incredible feeling to connect with him (wherever he is) in that way. Cooking was his life. His means of showing his love for others. And I’m excited to be able to pass that on.

(I forgot to take pictures from the night itself, so here’s a peak at my leftovers.)