Doctors and nurses show up on weekends to pick up Khan’s curries. Photo: Asma Khan
Asma Khan, GrCert 02
“During this time of COVID-19, it’s so important that we create an economy that’s not running on dollars but on kindness, gratitude and barter,” she says.
Key ingredients required for the nourishing Curry Go meals are donated by L’Epicerie Mile End, a grocery store located on Montreal’s Parc Avenue.
“The owner is such a kind man,” says Khan. “Once a week I go for groceries and he hand-picks the freshest of his organic produce.”
After her run to the grocer, Khan delivers her vegetables to volunteers who duly clean, chop and dice. Khan uses the transformed produce to whip up batches of her curries, which are packaged in containers donated by a local restaurant owner. All of this is done in accordance with proper safety standards; a text-messaging system ensures that weekend pickup times are staggered.
“Picking up my weekly box feels like a hug,” says infectious disease physician Melinh Luong. “It’s a reminder that we should all take care of each other, in our own way.”
Emergency room and palliative care physician Danielle De Jong expresses a similar sentiment.
“On some of my darkest days I leave Asma’s place rejuvenated. I’m floored by the warmth and generosity coming from her home. Her initiative is a reminder of humanity at its best and refuels my heart with hope.”
‘A new family to feed’
Cooking for health-care providers has given Khan some much-needed serenity. In the aftermath of a recent family tragedy — the death of her brother — it’s also served as a welcome distraction.
“It’s helping me deal with my own sense of helplessness,” she says.
The Curry Go effort has also helped foster a sense of community — albeit from a recommended physical distance. This has been therapeutic for the Concordia alumna, whose entire family lives in Pakistan.
Pola (left), owner of L’Epicerie Mile End — the store that donates fresh organic vegetables to Asma for her curries — and his sons.