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
Dish structure Dish structure A dish structure is a type of sedimentary structure formed by liquefaction and fluidization of water-charged soft sediment either during or immediately following deposition. Dish structures are most commonly found in turbidites and other types of clastic deposits that result from subaqueous sediment gravity flows. Due to the similarity in its shape to a dish, the structure, sometimes also referred to as dish-and-pillar or dish-and-pipe , was named after the common kitchen item. Dish structure was described scientifically for the first time by Crook in 1961 who still used the title "discontinuous curved lamination". The established term was