Dhansak is our Sunday feast, a rich mutton stew with lentils and vegetables, served with brown rice and kachumbar. Patra ni machhi is pomfret marinated in chutney and steamed in banana leaves, a must for weddings. In a lagan nu bhonu, patra ni machhi comes first, as a dry course, followed by dhansak with its rice—this is how we served at my daughter’s wedding in Surat. But in my house, we always have the dhansak first, because my late husband, Farzan, could never wait for the fish, his hunger from the factory needing to be settled immediately.
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