Dhansak

The defining dish of Parsi identity — bone-in mutton or chicken slow-cooked with four or five dals (toor, masoor, moong, chana, and val) and a medley of vegetables including pumpkin, brinjal, and fenugreek leaves, all seasoned with dhansak masala, a complex proprietary blend of coriander, cumin, cinnamon, clove, red chilli, star anise, and dried fenugreek. The lentils and vegetables are mashed into the gravy to create a thick, intensely aromatic one-pot stew that is simultaneously sweet, sour, hot, and savoury. Traditionally served on Sundays and at Navjote ceremonies, always with caramelised brown rice, kachumber, and kebabs. A dish considered serious enough that Parsi families guard their dhansak masala recipes across generations.