HOT, SWEET AND SOUR. A beautiful combination of spices, with pineapple, lentils and garlic.  It is famous Parsee dish. Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a basmati pilau rice. An authentic dhansak will be made with lamb and contain vegetables and many different types of dhal (the sak in the name). The curry house dhansak is often referred to as “hot, sweet and sour with lentils”. The “hot” is chilli powder, the “sweet” is sugar and the “sour” is lemon juice. Curry houses commonly use masoor dhal (split red lentils) but some takeaway’s now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures. The serving varies from takeaway to takeaway, but often expects a pineapple ring to be included in the curry for added sweetness and contrast. The strength depends on the chef. choice of meat: