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
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