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
Kidney dish that may have bedridden patients. The disposable version of the kidney dish was invented by Bessie Virginia Blount. The disposable molded pulp kidney dish is replacing the stainless steel dish because one-use-only products can decrease cross-communication of disease. Generally, the volume of a pulp kidney dish (or "vomit dish") is 700 ml. Its length is 25 cm-26 cm, its width 11 cm. Each year more than 100 million pulp kidney dishes are used in hospital or family care. Contrary to its name, emesis basins are not usually used for vomiting, as the depth, size, and sloping walls all contribute to