As I mentioned in my previous post, a few weeks ago my friend came over and we cooked an Indian feast for 16 people. While I was happy to have everyone over, I was mostly interested in learning about how to make tons of different dishes from my friend who is an expert Indian cook. Although she would probably disagree with me, there is a knack that you have to have with spices and balancing flavours to be able to cook like she does. While I might have that knack with different cuisines, I can’t tell you how excited I was at the prospect of some of her skill rubbing off on me over the course of the day. Although we didn’t measure anything, throwing spices, tasting and adjusting as we went (totally my style of cooking when it’s not for this space!), I took some notes as we cooked so that I would remember the base flavours of every dish. There are some pictures of most of the dishes we cooked, below, but I am sharing the recipe for only one of them today. It’s taken me until now to finally recreate (and accurately re-measure!) one of my favourites of the night: the ubiquitous eggplant dish, Baingan Bharta.