Glad the meal delivered!
It’s interesting that they served many things that would be mains as starters, I guess they had to segregate the meal somehow.
Just out of curiosity, was the Farcha crisp or soft? When we had it at a Parsi dinner in NYC recently, the chef prepared it crisp as it would make more sense to the audience, but all the Farcha I’ve eaten in Bombay (a lot, it’s one of my favorite Parsi dishes) has a soft coating (egg and flour in several iterations, for a “lacey” outcome).
Hilarious. (This “innovation” of a tray really doesn’t do much for me vs an actual thali given that the dents are too shallow to hold much of anything vs the bowls in a thali… there’s an even worse flimsy plastic version that is almost guaranteed to bend while you’re serving yourself, ugh.)
Fascinating, I had no idea that kind of dhansak abomination existed 
