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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: [ Ссылка ]
Sigma 24-70mm f/2.8 Lens: [ Ссылка ]
Sumac: [ Ссылка ]
Ghee: [ Ссылка ]
LINKS TO SOURCES**
Ain-i Akbari by Abul' Fazl: [ Ссылка ]
The Baburnama by Babur: [ Ссылка ]
Curry: A Tale of Cooks and Conquerors by Lizzie Collingham: [ Ссылка ]
Feasts and Fasts: A History of Food in India by Colleen Taylor Sen: [ Ссылка ]
Indian Food: A Historical Companion by K. T. Achaya: [ Ссылка ]
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Saag Chicken: Jules via flickr.com - CC BY 2.0
Biryani: Rupamdas75, CC BY-SA 4.0 [ Ссылка ], via Wikimedia Commons
Sumac: By Oneconscious at English Wikipedia, CC BY-SA 3.0, [ Ссылка ]
Indonesian samosa: By Ibra Bintang - Own workPreviously published: Own work, CC BY-SA 4.0, [ Ссылка ]
Israeli sambusak: By Maor X - Own work, CC BY-SA 4.0, [ Ссылка ]
Portuguese chamucas: By Sharon Hahn Darlin - Ponta Delgada, São Miguel, Azores (Açores) Archipelago, Portugal, CC BY 2.0, [ Ссылка ]
Samosa recipe: Soniya Goyal from Jaipur, India, CC BY-SA 2.0 [ Ссылка ], via Wikimedia Commons
Jackfruit: By Augustus Binu, CC BY-SA 3.0, [ Ссылка ]
Haggis: Tess Watson, CC BY 2.0 [ Ссылка ], via Wikimedia Commons
#tastinghistory #samosa #indianfood
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