In recent months I’ve mentioned how Louisa has developed a palate for Indian cuisine. Joe and I discovered and fell in love with the cuisine when we were first going out. But over the years, as my cooking adapted to family dining and away from interesting dining, we enjoyed this cuisine less and less. I lost my appetite for turned up noses and the sound of “eww” as mealtime progressed around our kitchen table, which meant I lost my interest in any spicy or unusually flavored cuisines.
It should have been no surprise, however, that over the past year as Louisa increasingly became a chile-head, she would be willing to try this cuisine on a rare outing to an Indian restaurant with me and Joe and discover that, oops, she does like it. I’ve chronicled this progress in a few posts about the much beloved Butter Chicken.
On the other hand, Annie has always been much more sensitive and less inclined toward spicy food. The experience of having fire in her mouth and the top of her head open up to release steam just wasn’t something she enjoyed, unlike her father and now her sister. In case you were wondering, my preference is the middle of the heat scale.
Therefore, Annie hadn’t boarded the Indian cuisine train with the rest of us. She was away at college, and didn’t have the same opportunities as her sister (namely she wasn’t dragged out with her parents) to try the flavors again with her more adult palate. That was, until the other night, when I cooked this mildly-spiced Chicken Tikka Masala recipe from the June issue of Rachael Ray Magazine.
Without my asking for any feedback, suddenly Annie looked up at me and said “you definitely have to make this one again.”
I never thought this day would arrive.