I was never much of a foodie until I met my wife Ash. Over Covid, one of the only few pleasures was eating because we were stuck at home. I started thinking about all the yummy stuff my mom used to make, and there was this Bengali chicken curry. The style is very particular. It’s not a thick curry, not coconut based. It’s a bit watery, has curry leaves, sugar, caramelised onions, and a blend of spices like cardamom, cumin, and turmeric. Ash sent me a YouTube link of some guy in Kolkata making this chicken curry. I didn’t cook at all at the time, but I watched it and thought I could probably do this. I got all the ingredients, marinated the chicken overnight, and spent about two hours to cook the whole thing. Ash took a spoon of the curry, closed her eyes, and was like, whoa! We ate it, and it really bought back this rush of memories from childhood. Every time I made it, it just kept getting better. Then I thought, I could do other stuff. And that’s when I really started just cooking in general. I follow recipes to the T — from YouTube obviously.