Sambar (dish) sambar are popular for breakfast or an evening snack in the south Indian states. Roadside restaurants often offer free refills of sambar for idli and vadas. Sambar is also served as a side dish for dosa. Sambar (dish) Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder, originating from the Indian subcontinent, cooked with a tamarind broth. It is popular in South Indian and Sri Lankan cuisines. According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century. Sambar is made either
Ultrashort pulse for continuous light, like beam expanders and spatial filters, may be used for ultrashort pulses, several optical devices have been specifically designed for ultrashort pulses. One of them is the pulse compressor, a device that can be used to control the spectral phase of ultrashort pulses. It is composed of a sequence of prisms, or gratings. When properly adjusted it can alter the spectral phase "φ"("ω") of the input pulse so that the output pulse is a bandwidth-limited pulse with the shortest possible duration. A pulse shaper can be used to make more complicated alterations on both the phase and