Dhansak prefer the use of pumpkin, squash or gourd. 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
Ultrashort pulse specific pulse shapes). If the pulse shaper is fully calibrated, this technique allows controlling the spectral phase of ultrashort pulses using a simple optical setup with no moving parts. However the accuracy of MIIPS is somewhat limited with respect to other techniques, such as frequency-resolved optical gating (FROG). Several techniques are available to measure ultrashort optical pulses. Intensity autocorrelation gives the pulse width when a particular pulse shape is assumed. Spectral interferometry (SI) is a linear technique that can be used when a pre-characterized reference pulse is available. It gives the intensity and phase. The algorithm that extracts the intensity