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Food history is not as simplified as it seems on the outside. Just like the British brought their language with them, and today, we proudly boast of it as our third language, if not second. Many such aspects of culture have travelled far and wide and finally taken shape in its present form and name as we know it today.
Introducing Samosa
The deep-fried flaky delight holds a no different story. Popular in Middle-eastern regions of Egypt and Zanzibar, the samosa was known by several names like Samosa, sanbusaj, sanbusak, adapting themselves to cultures as it moved towards Central Asia West China.
Delhi and its deep-rooted relation with samosa
The Delhi Sultanate’s reign gave birth to the samosa in India. A stuffed conical patty filled with minced meat or vegetables became a delicacy served to guests in the palace. Oh, so you’re wondering, was it just a unique food item to suit the tastebuds of the royalty. The samosa doesn't discriminate, you see. It was enjoyed as much by the humble local subjects as by their leaders.
Nevertheless, this deep-fried delicacy that we relish so often today has some deep roots, dating back to the 9th-century records and later when renowned scholars of the court like Abu Fazl, Amir Khusrau, Ibn-e-Battuta have mentioned the samosa in their writings.
Variations In Samosa
Indians are always on the route to experimentation and adaptation. Like we formed Hinglish (colloquial mix of English and Hindi), the samosa took different shapes and sizes with miniature versions in Bengal called Singara, Goa’s Chamucas, Hyderabad’s meaty touch to Luqmi. Just so you know, samosa belongs to the puff pastry family and is bound to have some calories, 308 per samosa, to be precise.
Enjoy your evening snack as much as you want but don’t forget to watch out for those calories.
