Dhansak ("Dhan" is Persian/Urdu for "seed"- referring to grains or legumes; "Sak" (derived from Gujarati "shaak" meaning vegetable greens or cooked vegetables). The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes. In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was employed). Dhansak is also always had on the fourth day after the death of a near one. There is no meat
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