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
Curry in the Crown: The Story of Britain's Favourite Dish Curry in the Crown: The Story of Britain's Favourite Dish Curry in the Crown: The Story of Britain's Favourite Dish is a 1999 book written by Shrabani Basu. The book discusses in detail the growth of the Indian food business in Britain and how it became a million dollar business there. A 1997 Gallup poll of British tastes in food proved that curry, basically an Indian food, was the nation's favourite food with over a quarter of Britons eating it at least once a week. Tunku Varadarajan, writing in "India Today", argued that the story of the conquest of Britain