Dhansak Dhansak Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak. The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking
What is Living and What is Dead in Indian Philosophy commenting on this point, notes: Hiriyanna expresses his perplexity in reviewing the Nyaya-Vaisesika view of consciousness, and then comes out with a comment equating this view with the Charvaka view of consciousness: What is Living and What is Dead in Indian Philosophy What is Living and What is Dead in Indian Philosophy is a 1976 book by Debiprasad Chattopadhyaya. Explaining the relationship between the soul and consciousness in the Nyaya-Vaisesika philosophy, Debiprasad Chattopadhyaya makes three points. First, consciousness in this view is knowledge (jnana) in an empirical sense. Second, consciousness is one of the multiple qualities of the soul. Third,