Sweet desserts

Lattice Pastry: The Definitive Guide to Crafting Criss-Cross Perfection in British Baking

Across British kitchens and patisseries alike, lattice pastry stands as a timeless technique that elevates humble pies and tarts into small works of edible art. Known for its decorative criss-cross crusts and practical functionality, lattice pastry marries form and flavour in a way that draws curiosity from home bakers and seasoned pastry chefs. In this guide, you will discover the history, the science, and the step-by-step methods to create flawless lattice pastry every time, along with tips for different fillings, equipment, and modern twists.

What exactly is Lattice Pastry and why does it endure?

At its core, lattice pastry refers to a pastry crust that is woven with strips of dough to form a grid or lattice pattern atop pies or tarts. The visual appeal is matched by practical benefits: the open structure allows steam to escape, helping fillings set without becoming soggy and enabling a crisp, browned crust. When executed with precision, lattice pastry creates a harmonious balance between the bottom crust’s tenderness and the top layer’s crisp bite. It is a versatile technique that transcends simple dessert pies to include savoury applications such as quiches with delicate lattice tops or hearty meat pies with a decorative finish.

Historical flavours: a gentle nod to the origins of lattice pastry

The latticed crust has long enjoyed a place in European baking, with variations appearing in early cookery manuscripts and regional patisserie traditions. In Britain, the lattice crust gained popularity as households perfected pastry consistency and developed an eye-catching presentation for seasonal fillings—apple, berries, and stone fruits in summer, and spiced combinations in autumn and winter. Across decades, the technique has evolved from rustic home cooking to refined pastry artistry in both bakeries and Michelin kitchens. Understanding this lineage can inspire your own lattice pastry projects, inviting you to honour tradition while adding your own modern touches.

Essential techniques for achieving flawless Lattice Pastry

1) Dough foundations: shortcrust, sweet, and beyond

Most lattice pastry starts with a reliable shortcrust or sweet pastry. A classic shortcrust combines flour, unsalted butter, a pinch of salt, and a little cold water. There are variations to suit your filling: for a sturdier lattice that holds chunky fruit, consider a touch of icing sugar and a splash of lemon or orange zest to brighten the flavour without compromising texture. If you prefer a richer pastry, you can blend in a small amount of lard or vegetable shortening, but for a traditional British finish, butter remains the preferred fat. When making lattice pastry, the goal is a dough that is pliable yet firm enough to hold its shape after chilling.

2) Rolling and chilling: the rhythm of the bake

Roll the dough to an even thickness—about 3 to 4 millimetres is typical for home bakers. Keep the surface lightly floured, or roll between sheets of parchment to prevent sticking. Key to lattice pastry is chilling: refrigerate the disc before cutting strips, then chill the strips after weaving and before baking. This minimises shrinkage and helps the lattice stay crisp. Cold dough plus a hot oven creates the ideal burst of steam and a balanced bake from base to crust.

3) Cutting strips: uniformity is the secret

Prime the lattice with evenly thick strips, typically around 1 to 1.5 centimetres wide. Use a sharp knife or a pastry wheel for clean edges, and consider a same-width set of strips to ensure a symmetrical lattice. For a more rustic look, you can vary strip widths, but uniformity results in a more precise woven pattern that bakes evenly and looks refined in the final presentation.

4) Laying the lattice: weaving with care

There are a couple of approaches to weaving. The classic method is to lay parallel strips across the filling, then weave alternating strips over and under the perpendicular ones. Another approach is to place longer strips across the centre and gradually fold additional strips in a criss-cross fashion to create a tight lattice. Whichever method you choose, keep the lattice evenly spaced and maintain tension to avoid sagging or gaps where the filling can escape.

5) Finishing touches: glazing and colour

For a glossy finish and extra colour, brush the lattice pastry with an egg wash or a yolk wash before baking. A light dusting of sugar can create a delicate sparkle on fruit fillings. If you want a deeper colour, brush again during the middle of baking, but be careful not to burn the edges. A well-glazed lattice is both attractive and functional, providing a protective seal that helps retain moisture inside the filling while achieving a uniform golden crust.

Lattice Pastry in practice: fill it with variety

Fruit pies are a natural match for lattice pastry, but the technique translates beautifully to savoury dishes too. The key is to pair the lattice crust with fillings suited to its open structure. For fruit fillings, juicy, balanced fillings—such as apples, berries, peaches, and rhubarb—work superbly as the lattice shows off the fruit’s colour and texture. For savoury builds, consider a mushroom, leek, or spinach filling with a hint of cheese to complement the crust’s butter-rich character. Lattice pastry becomes not just a cover, but a window into the interior of the dish, inviting glances and bites alike.

Regional flavours and modern twists on Lattice Pastry

Across the United Kingdom and Ireland, regional variations exist in the types of pastry used and the fillings chosen for latticed crusts. A traditional shortcrust lattice can be paired with robust fillings like blackberry and apple or Bramley apples with cinnamon. Contemporary bakers experiment with puff pastry lattices for lighter, flakier results, or with almond flour-based gluten-free lattices for allergy-aware kitchens. In a modern kitchen, you might see latticed crusts finished with a drizzle of apricot glaze, a dusting of vanilla sugar, or infused with citrus zest for brightness—demonstrating that lattice pastry is both rooted in technique and open to personal interpretation.

Common pitfalls and how to avoid them when crafting Lattice Pastry

Too soft dough or overworked dough

A dough that is too soft or overworked will crack or shrink when rolled. Use cold ingredients, handle minimally, and chill thoroughly. Short, careful folds maintain a crumbly, buttery texture ideal for a crisp lattice.

Cracking strips and uneven weaving

Uniform strip width helps prevent cracking. If a strip tears, patch it with a small scrap of dough and continue. A light dusting of flour on the rolling surface and rolling pin can prevent sticking without drying out the dough.

Filling too wet or too thick

Weigh or measure fillings to avoid moisture overload, which can cause a soggy base. For particularly juicy fillings, pre-cook or drain excess liquid, and consider a cornstarch slurry or starch in the filling to achieve a stable consistency that holds the lattice top in place during baking.

Soggy bottom crust

Blind bake or partially bake the base before applying the filling for pies that require a long bake. A preheated baking sheet beneath the pie can also help create a crisp bottom crust, and a thicker base layer provides more support for the lattice.

Equipment and tools that make Lattice Pastry easier

Investing in a few essential tools can elevate your lattice pastry results. A good rolling pin, a pastry cutter or a sharp knife, and a ruler or lattice cutter can help ensure consistent strip width. A silicone mat or parchment paper prevents sticking, while a pastry brush is ideal for applying egg wash. A lattice cutter or a pizza wheel can simplify interwoven patterns, and a baking sheet or pizza stone placed in the oven helps distribute heat for an even bake. Finally, a chilling rack will keep the dough cool during resting periods, supporting a clean lattice finish.

Lattice Pastry for special diets: inclusive baking with flair

For those avoiding gluten, consider gluten-free lattice pastry options that use a blend of rice flour, almond flour, and corn starch or gluten-free all-purpose flour. When making gluten-free lattice pastry, chill the dough well and use a binding agent such as xanthan gum to mimic the elasticity of gluten. For dairy-free or vegan kitchens, replace butter with plant-based margins or coconut oil, maintaining a similar ratio to keep the lattice sturdy. With thoughtful substitutions, Lattice Pastry remains accessible and delicious for a range of dietary needs, without compromising on appearance or texture.

Recipe feature: Classic Apple Lattice Pie with step-by-step guidance

The following recipe is designed to showcase the lattice technique while yielding a comforting, deeply flavoured pie that celebrates the beauty of autumn fruit. It uses a traditional shortcrust base and a bright apple filling with a hint of cinnamon and lemon.

Ingredients

  • For the pastry: 250 g plain flour, 140 g cold unsalted butter (cut into cubes), 1 pinch of salt, 2–4 tbsp cold water
  • For the filling: 900 g Bramley apples (peeled, cored, and sliced), 100 g caster sugar, 1 tsp ground cinnamon, 1 tbsp lemon juice, 1 tbsp cornflour
  • Egg wash: 1 beaten egg with a splash of water
  • Optional glaze: 1–2 tbsp apricot jam warmed with 1 tsp water

Method

  1. Prepare the pastry: In a bowl, rub the butter into the flour with a pinch of salt until the mixture resembles coarse breadcrumbs. Add water a tablespoon at a time, mixing gently until the dough comes together. Divide into two discs, wrap, and chill for at least 30 minutes.
  2. Prepare the filling: Toss the apple slices with lemon juice, cinnamon, sugar, and cornflour. Set aside to macerate briefly while you roll the pastry.
  3. Roll and cut: Roll one disc on a lightly floured surface to about 3–4 mm thick and line a pie dish. Roll the second disc and cut into 1–1.5 cm wide strips.
  4. Asemble the lattice: Arrange the first few strips across the filling, then weave the remaining strips over and under to create a lattice. Trim excess edges and crimp to seal.
  5. Bake: Brush the lattice with egg wash, place in a hot oven (200°C/180°C fan) for 20 minutes, then reduce to 180°C/160°C fan for 25–30 minutes until golden and bubbling. If needed, cover the edges to prevent over-browning.
  6. Finish: Brush with warmed apricot glaze for shine, if desired, and allow to cool before slicing.

Shop-bought versus homemade Lattice Pastry: a practical choice

While nothing beats the aroma of freshly made lattice pastry, there are times when store-bought pastry offers convenience and consistency. If you go with store-bought, choose a high-fat variety for a shatteringly crisp final crust. Blind bake according to the filling’s needs to prevent a soggy base, and apply the lattice with careful handling to avoid tearing. For a quick, reliable result, a high-quality ready-rolled shortcrust can be a good starting point, especially when time is tight.

Tips for perfect Lattice Pastry every time

  • Chill everything: dough, strips, and even the filling should be cold before assembly to maintain structure during baking.
  • Work quickly: short, decisive movements help preserve the butter’s integrity, resulting in a crisper crust.
  • Proportions matter: maintain a roughly 2:1 ratio of filling to base for balance and structural integrity in the lattice.
  • Texture checks: if the dough tears, patch with a small scrap rather than forcing strips, and keep rolling gradually to avoid overheating the butter.
  • Colour cues: aim for a deep golden crust with a gentle sheen from the egg wash, avoiding excessive browning that could signal overbaking.

Why lattice pastry remains a favourite in British kitchens

Lattice pastry endures because it offers more than a decorative top. It communicates care, skill, and attention to detail. The pattern invites anticipation of a warm, fruit-rich bite and a satisfying textural contrast between the crisp top and tender filling. For home bakers, it is an accessible yet impressive technique that expands the repertoire of classic pies and tarts. For professionals, it remains a staple that signals craftsmanship and a nod to tradition while inviting personal interpretation and modern fillings.

Glossary of lattice pastry terms you’ll encounter

To help you navigate recipes and conversations about lattice pastry, here are quick definitions:

  • Lattice: the woven grid or criss-cross pattern formed by pastry strips.
  • Shortcrust: a crumbly, sturdy pastry base used for many lattice pastries.
  • Egg wash: a mixture of beaten egg and water or milk used to gloss the pastry.
  • Blind bake: pre-baking the crust without filling to set the base.
  • Latticed finish: the decorative top created by weaving pastry strips.

Final thoughts: embracing the artistry of Lattice Pastry

Whether you are baking a timeless apple pie in a family kitchen or crafting a showpiece dessert for a dinner party, lattice pastry offers a satisfying blend of aesthetics, technique, and taste. By mastering the basics—dough preparation, strip cutting, weaving, and finishing—you can create lattice pastry that not only tastes wonderful but also captivates with its beauty. Practice, patience, and a touch of experimentation will help you cook with confidence and bring lattice pastry to the forefront of your baking repertoire.

Lattice Pastry: The Definitive Guide to Crafting Criss-Cross Perfection in British Baking Across British kitchens and patisseries alike, lattice pastry […]

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Weekday cooking

What is a Dhansak? A Thorough Guide to the Parsi Classic and its Perfect Pairings

What is a dhansak? If you have ever sampled this distinctive dish or read a modern menu that claims to capture its soul, you know it is not just another curry. A dhansak is a celebrated blend of meat, lentils, vegetables and spices that creates a rich, lentil-thick sauce with a sweet-sour tang. Rooted in Parsi cuisine, the dish represents centuries of cultural exchange between Persian, Gujarati and Indian culinary traditions. In many households and restaurants across the UK, dhansak is more than a meal; it is a comforting ritual, a Sunday favourite, and a dish that travels well from home kitchen to dining room table. So, what is a dhansak really? It is a dish that balances depth of flavour with a gentle brightness, a culinary paradox that works because of its careful layering of ingredients and a method honed over generations.

What is a Dhansak? Origins, identity, and the basic concept

The dhansak as we know it today emerged in the Indian subcontinent where the Parsi community adapted regional cooking styles after settling in places such as Mumbai and Karachi. The core idea is straightforward: combine a meat curry with a dal-based sauce that brings body and warmth to the dish. The resulting meal is hearty enough to feed a family, yet refined enough to feel celebratory. In many homes, what is a dhansak goes beyond a single recipe; it is a template that cooks adapt according to what is in the larder, what seasonal vegetables are on hand, and how sweet or sour they want the finish to be.

The defining feature of the dish is the synergy between two elements: the dal-based base and the spiced meat curry. The dal forms a velvety backbone, often constructed from a blend of lentils such as toor dal (pigeon peas) and masoor dal (red lentils), sometimes with moong dal or chana dal for texture. The meat—commonly lamb, mutton, chicken, or beef—simmers in a robust masala that can include cumin, coriander, fennel, cloves, cinnamon, cardamom and a hint of heat. A finishing touch of tamarind or jaggery provides the characteristic tangy-sweet balance that marks the dish’s signature profile.

What makes Dhansak distinctive? The masala, the dal, and the balance of flavours

To understand what is a dhansak, it helps to tease apart its distinctive components. The spice blend—often referred to as the dhansak masala—acts as the aroma and backbone of the sauce. It is not a single spice mix but a carefully balanced assortment, sometimes ground fresh for the dish, to deliver a warm, earthy perfume with notes of citrus and sweetness. The dal portion is not merely a side; it is a co-star that thickens the sauce, adds protein, and lends a comforting, earthy flavour that underpins the curry’s complexity.

One of the crucial elements is the sweet-tart counterpoint. Tamarind, jaggery or brown sugar, and sometimes a touch of tomato contribute tanginess and sweetness that dance through the sauce. This balance is what makes what is a dhansak so appealing: a dish that feels both deeply savoury and gently bright, with enough depth to satisfy modern palates while retaining a traditional, comforting finish.

Vegetables are often incorporated and can range from slow-cooked pumpkin or squash to spinach, aubergine, or other winter greens. The vegetables are not garnish; they integrate into the sauce to add texture, fibre, and an extra dimension of flavour. The combined effect—meat, dal, spice, and a tangy-sweet finish—creates a dish that is at once rustic and refined, familiar in aroma and surprising in its layering of tastes.

What is a Dhansak? Ingredients and typical components you’ll encounter

The traditional dhansak marries two culinary families: a dal base and a meat curry. While home cooks vary the recipe, some common threads appear in most versions. Here is a practical overview of the typical components you might find in a well-made dhansak:

  • Meat: Lamb or mutton is classic, though chicken or beef are common alternatives. In some modern interpretations, duck or other meats are used, depending on regional preferences and availability.
  • Lentils: A combination of dal varieties such as toor dal, masoor dal and, occasionally, moong dal or chana dal. The aim is a smooth, thick base that can cling to the meat and spread across the plate with ease.
  • Vegetables: Pumpkin or squash is traditional in many kitchens, providing natural sweetness; other vegetables like spinach, aubergine or sweet potato can also feature.
  • Dhansak masala: A fragrant blend of coriander, cumin, fennel, cloves, cinnamon, cardamom, and sometimes black pepper, turmeric, and chilli. In some homes, the masala is made fresh; in others, a ready-made blend is used with adjustments for heat and depth.
  • Acid and sweetness: Tamarind paste or pulp for tanginess, and jaggery or brown sugar to bring warmth and sweetness that complements the savoury elements.
  • Base aromatics: Onions, garlic, ginger, and sometimes tomatoes, depending on the family recipe, contribute the foundational flavours you’ll recognise in every bite.

Because what is a dhansak is not a fixed recipe but a culinary canon, many cooks treat the dish as a canvas. You will see versions that lean more to the tangy side, others that veer sweeter, and some that prioritise a velvety dal texture over a pronounced meat curry. The constants are a robust spice character, a dal-based body, and a balance of flavours that invites a second helping.

Cooking methods: Home preparation and professional execution

When you ask what is a dhansak, you’re asking about technique as much as ingredients. The dish benefits from a staged approach: develop the masala, prepare the dal base, cook the meat with the spices, then bring everything together with the dal and finish with tamarind and sweetness. This sequence helps you control texture and depth, ensuring the sauce binds the meat and lentils without losing their individual identities.

Preparing the dhansak masala

Masala preparation can be as simple as toasting and grinding whole spices or as elaborate as grinding a fresh blend from dried spices and aromatics. The goal is to awaken the oils in the spices to release their aroma. In many recipes, onions are sautéed slowly to a deep golden brown, which forms the foundation of the sauce’s sweetness and body. Garlic and ginger provide heat and a pungent lift, while the spice mix adds warmth and complexity that lingers on the palate.

Dal and meat: building the base

The dal base is often started separately and simmered until creamy and smooth before being combined with the meat. Meat can be browned to develop flavour, then simmered in the spiced sauce until tender. The dal and meat are then poured together and allowed to mingle, thickening and intensifying the sauce with every minute of simmering. It is common to skim off excess fat during cooking to keep the final dish balanced and not overly greasy.

Finishing touches: tamarind, jaggery, and balance

The finishing act is where what is a dhansak becomes unmistakable. A touch of tamarind provides a bright, tangy note that cuts through the richness, while jaggery or brown sugar introduces a gentle sweetness that rounds the edges. Some cooks add a squeeze of lemon or a touch of amchoor (dried mango powder) to lift the acidity further. The sauce should feel cohesive, with all elements—dal, meat, vegetables and spice—singing in harmony rather than competing for attention.

Serving suggestions: naan, rice, and more

What is a dhansak without proper accompaniments? Traditionally, the dish is served with rice, particularly brown or pilau rice, which helps soak up the sauce without overpowering its flavours. Naan is another popular partner, offering a soft, chewy counterpoint to the smooth dal and the tender meat. Some cooks prefer garlic naan or over-fired, crispy versions to add texture contrast. The choice of starch—rice or naan—often depends on personal preference, dietary needs, and the occasion. If you are catering to a crowd, a simple setup with a bowl of dhansak, a pot of rice, and a stack of naan can be both elegant and easy to manage.

Other delicious accompaniments can include a cucumber raita to cool the palate, a fresh coriander chutney for brightness, and a simple vegetable sabzi to provide more texture and colour on the plate. A crisp salad can also provide a refreshing counterpoint to the dish’s creamy sauce. In essence, what is a dhansak becomes a flexible, convivial meal when you pair it with complementary toppings and breads that balance spice, sweetness, and tanginess.

Naan, rice and the right pairing: choosing what to eat with what is a dhansak

When deciding between naan and rice, think about texture and the intensity of the sauce. Naan brings a chewy, slightly charred texture that clings to the sides of the dish and can hold pockets of dal and meat in a single bite. Rice provides a neutral canvas that lets the sauce’s flavours shine. For a traditional experience, many households use both: a portion of rice to absorb the sauce and a piece of naan for scooping and pinching. If you are cooking for a crowd, offering one hot naan variety (such as garlic or butter naan) alongside a well-flavoured basmati or brown rice is a reliable approach. Either option pairs beautifully with what is a dhansak, as long as you adjust the salt and spicing to suit the plate as a whole.

Regional variations and contemporary twists on what is a dhansak

Across different households and restaurants, what is a dhansak can vary as widely as the cooks’ imaginations. In some versions, the dal portion is thicker and richer, leaning into a curry-like texture that clings to meat and vegetables. In others, the dal is lighter, producing a sauce that more closely resembles a soupy stew with a silky consistency. Regional preferences influence the meat choice, with lamb or mutton being the most common in traditional settings, while modern homes might opt for chicken or even beef.

Contemporary interpretations sometimes incorporate additional vegetables or swap jaggery for palm sugar or even a small amount of maple syrup to achieve a modern sweetness. Some chefs experiment with tamarind substitutes for a more tropical tang, while others maintain a strict adherence to the classic balance of tangy and sweet. Regardless of the version, the heart of what is a dhansak remains the same: a robust dal-based sauce enriched with a spiced meat curry, finished with a hint of tang and a touch of sweetness. This flexibility is part of its charm, allowing cooks to adapt to ingredients, seasons and dietary needs without losing its essence.

Vegetarian and vegan adaptations of what is a dhansak

For those who do not eat meat, what is a dhansak can still be enjoyed in a satisfying way. Vegetarian versions can substitute meat with more robust vegetables—like pumpkin, sweet potato, squash, or mushrooms—and use a plant-based protein such as chickpeas or paneer. The dal remains the star, providing creaminess and depth, while the spice mix and the tangy finish keep the dish lively. Some cooks add a smoky element, such as roasted peppers or charred onions, to mimic the roasted character that meat would bring to the dish. The result is a vegetarian dhansak that does justice to the original, offering a comforting bowl of warmth and spice that can easily win over dairy-free or vegan diners when using appropriate substitutes for ghee and dairy products.

Common questions about what is a dhansak

If you’re new to the dish, you might ask a few common questions. Here are succinct answers to help you navigate what is a dhansak with confidence:

  • Is dhansak hot? It can be gently spicy, with heat levels adjustable by the cook. Start with a moderate amount of chilli and increase if you like more bite.
  • How long does it take to cook? A traditional dhansak requires a bit of time to allow the dal and meat to meld, typically 1.5 to 2.5 hours depending on the cut of meat and the method used. Slow simmering yields the best results.
  • Can I freeze dhansak? Yes. The dish freezes well, though the texture of the dal may become slightly more pudding-like after reheating. Reheat gently and adjust with a splash of stock or water.
  • What should I serve with what is a dhansak? Rice and naan are classic accompaniments. Add a simple raita or a fresh salad to balance richness and spice.

Health considerations and dietary context

Dhansak is a hearty dish that can be rich in fats and calories, particularly when prepared with generous amounts of ghee and sugar. To make it more health-conscious, consider trimming excess oil, using leaner cuts of meat, or increasing the proportion of vegetables and dal. For those monitoring sodium intake, use a measured amount of salt and rely on tamarind and lime juice for brightness rather than adding more salt. The dish naturally provides a significant amount of protein from the dal and meat, as well as fibre from lentils and vegetables, making it a satisfying option when balanced with lighter sides and mindful portion sizes.

The cultural tapestry of what is a dhansak

Beyond the recipe, what is a dhansak represents a cross-cultural kitchen. Parsi cuisine itself emerged from a history of migration and adaptation, marrying Persian culinary influences with Indian local ingredients and techniques. The dhansak, with its dal-based body and spicy meat foundation, stands as a testament to that synthesis. Sharing dhansak with family or friends can feel like a small celebration of heritage—an edible link to history, memory, and community. In modern dining rooms across Britain, it has become a warm Sunday staple and a reminder of how food can travel, evolve, and still feel deeply comforting.

Tips for achieving chef-like results at home

If you want to master what is a dhansak at home, these practical tips can help you achieve a restaurant-quality finish without fuss:

  • Toast your spices lightly to release essential oils before grinding. This step delivers a more aromatic masala than using pre-ground spices alone.
  • Sear the meat to deepen flavour, then remove and deglaze the pan with stock or water to capture those tasty browned bits.
  • Let the dal simmer slowly; patience yields a silkier texture. If you’re short on time, simmer the dal until soft and then blend partially to retain some bite.
  • Taste and adjust balance at the end. A squeeze of lemon or more tamarind can lift the dish; a little more jaggery can round sharp edges if needed.

In summary: what is a dhansak, and why it endures

So, what is a dhansak? It is more than a curry; it is a culinary tradition that blends lentils and meat in a lush, spice-rich sauce finished with tang and sweetness. Its enduring appeal lies in its adaptability, its comforting textures, and its capacity to bring people together around a shared platter of warmth and spice. Whether you are a long-time devotee of Parsi cooking or a curious newcomer, what is a dhansak invites you to explore a dish that is rooted in history, brought to life by home cooking, and celebrated across families and cultures. It is a dish with soul, made to be shared, and enjoyed with breads like naan or a bed of rice, as you discover how the sauce coats every bite with a balance that both soothes and excites the palate.

If you are aiming to evoke the spirit of what is a dhansak in your kitchen, start with the dal as a soft, creamy foundation, build the spiced meat on top, and finish with tamarind and jaggery to create that characteristic sweet-sour lift. Whether you choose to serve it with naan or rice, the result will be a meal that embodies the warmth of tradition while inviting personal interpretation for years to come.

What is a Dhansak? A Thorough Guide to the Parsi Classic and its Perfect Pairings What is a dhansak? If […]

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