The Cambridge World History of Food, Volume 2, Cambridge University Press, 2000, стр. 1151, ISBN9780521402156, „Islam gave to Indian cookery its masterpiece dishes from the Middle East. These include pilau (from Iranian pollo and Turkish pilaf), samossa (Turkish sambussak), shir kurma (dates and milk), kebabs, sherbet, stuffed vegetables, oven bread, and confections (halvah).”
„Archived copy”. Архивирано из оригинала 19. 5. 2019. г. Приступљено 19. 5. 2019.CS1 одржавање: Формат датума (веза)
packhum.org
persian.packhum.org
Recipes for DishesАрхивирано 27 јул 2011 на сајту Wayback MachineAin-i-Akbari, by Abu'l-Fazl ibn Mubarak. English tr. by Heinrich Blochmann and Colonel Henry Sullivan Jarrett, 1873–1907. Asiatic Society of Bengal, Calcutta, Volume I, Chapter 24, page 59. “10. Quṭáb, which the people of Hindústán call sanbúsah. This is made several ways. 10 s. meat; 4 s. flour; 2 s. g'hí; 1 s. onions; ¼ s. fresh ginger; ½ s. salt; 2 d. pepper and coriander seed; cardamum, cuminseed, cloves, 1 d. of each; ¼ s. of summáq. This can be cooked in 20 different ways, and gives four full dishes.”
sbs.com.au
„Archived copy”. Архивирано из оригинала 29. 5. 2019. г. Приступљено 19. 5. 2019.CS1 одржавање: Формат датума (веза)
Recipes for DishesАрхивирано 27 јул 2011 на сајту Wayback MachineAin-i-Akbari, by Abu'l-Fazl ibn Mubarak. English tr. by Heinrich Blochmann and Colonel Henry Sullivan Jarrett, 1873–1907. Asiatic Society of Bengal, Calcutta, Volume I, Chapter 24, page 59. “10. Quṭáb, which the people of Hindústán call sanbúsah. This is made several ways. 10 s. meat; 4 s. flour; 2 s. g'hí; 1 s. onions; ¼ s. fresh ginger; ½ s. salt; 2 d. pepper and coriander seed; cardamum, cuminseed, cloves, 1 d. of each; ¼ s. of summáq. This can be cooked in 20 different ways, and gives four full dishes.”