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
Pulse-code modulation These rules may be violated to generate special symbols used for framing or other special purposes. The word "pulse" in the term "pulse-code modulation" refers to the "pulses" to be found in the transmission line. This perhaps is a natural consequence of this technique having evolved alongside two analog methods, pulse width modulation and pulse position modulation, in which the information to be encoded is represented by discrete signal pulses of varying width or position, respectively. In this respect, PCM bears little resemblance to these other forms of signal encoding, except that all can be used in time division multiplexing,