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
Chirped pulse amplification brightness as formula_12. For this purpose degenerate four-wave mixing Kerr Phase_conjugation is relevant Some other techniques can be used for stretching and compressing pulses, but these are not suitable as the main stretcher/compressor in CPA due to their limited amount of dispersion and due to their inability to handle high-intensity pulses. Chirped pulse amplification Chirped pulse amplification (CPA) is a technique for amplifying an ultrashort laser pulse up to the petawatt level with the laser pulse being stretched out temporally and spectrally prior to amplification. CPA is the current state-of-the-art technique used by all of the highest power lasers (greater