https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASamosa%2F5%2FenTranslations:Samosa/5/en - Revision history2026-09-03T01:33:08ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Samosa/5/en&diff=166876&oldid=prevFuzzyBot: Importing a new version from external source2025-08-10T01:46:28Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>The Central Asian ''[[samsa (food)|samsa]]'' was introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia who cooked in the royal kitchens for the rulers of the [[Delhi Sultanate]]. [[Amir Khusro]] (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote around 1300&nbsp;CE that the princes and nobles enjoyed the "samosa prepared from meat, [[ghee]], onion, and so on". [[Ibn Battuta]], a 14th-century traveler and explorer, describes a meal at the court of [[Muhammad bin Tughluq]], where the ''samushak'' or ''sambusak'', a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course of ''[[Pilaf|pulao]]''. ''[[Nimatnama-i-Nasiruddin-Shahi]]'', a [[medieval India]]n cookbook started for [[Ghiyath Shah]], the ruler of the [[Malwa Sultanate]] in central India, mentions the art of making samosa. The ''[[Ain-i-Akbari]]'', a 16th-century [[Mughal Empire|Mughal]] document, mentions the recipe for [[qottab]], which it says, "the people of [[Hindustan]] call ''sanbúsah''".</div>FuzzyBot