My Sunday family lunches are a thing of the past now. But when I pine for the old days, I make my way to Ideal Corner, a Parsi restaurant in Mumbai's Fort district, where most of the world's Parsis live. They serve kheema pattice, mutton-potato patties (middle left); veg dhansak, brown rice with dal and vegetables, like eggplant and pumpkin (bottom left); and kolmi papeto capsicum, prawns with tomatoes and chiles (bottom right). I always order a dish my mother used to make: jardalu ma marghi, chicken and dried apricots in gravy (middle right). The sharp, sweet notes of the fruit, and the spices that infuse the rich gravy—chiles, cinnamon, ginger, and cardamom—make for a complex interplay of tastes: sweet, sour, piquant. The currents of flavor transport me back through the years.