Yaar, I’m probably the wrong guy to ask, but at my buddy’s wedding in Dehradun, the dhansak—that spiced lentil and meat stew—came first, heavy and warming, like our own pahadi daal but with more mystery. The patra ni machhi, that steamed fish in chutney wrapped like a gift, came after, clean and light. Honestly, my brain was still stuck on how the sour-sweet of the dhansak reminded me of tweaking a *thaat* in a raga—you know, balancing one bold note against something delicate.
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