Bimal Saigal, Contributor
Samosa served with dips. Inset: Triangular shaped, crisp and golden samosas. - Contributed
From Kashmir to Kanyakumari in India, from Lahore in the East to London in the West, one thing that binds Indians and others around the world is the crisp, spicy, fried, stuffed patty; samosa. This triangular delight, though relished traditionally with afternoon tea, is an all-time hit, now used as an appetiser in restaurants.
For travellers throughout India, samosa comes as a handy, tasty and wholesome, quick meal. It is sold at all common places, including railway stations; bus stands and on roadside carts with hot tea. Samosa is a synonym for India gourmet, like pizza is for Italians. This snack rules supreme in the South Hall of London and is equally popular in the Gerard Street of Toronto and Jackso of New York. It is, perhaps, the one, single-most sought after appetiser in the Indian cuisine.
This humble, crisp and spicy patty from India has since joined the esteemed club of royalty and riches. Microsoft chairman, Bill Gates, visited India in recent years and vouched it to be his all-time-favourite samosa originated in north India, it is equally popular in Pakistan and in neighbouring Myanmar.
Early version
Samosa generally consists of wheat-flour, boiled and mashed potatoes and is served with green coriander or mint chutney, but is also liked simply with ketchup. Samosa resembles the knish of Ashkenazic Jewish cuisine, though no link between the two can be established. It is presumed that centuries ago, sanbusak, the earlier version of samosa, accompanied travellers from Central Asia along the ancient trade routes. It is recorded that these mince-filled, small and crisp triangles, found favour with the travellers as they were easy to make around the campfires and also easy to pack and preserve for the long journey.
By the early 14th century, samosa had attained such popularity that it was patronised by kings.
Samosa is now sold all over the world. There are shops in several parts of India that sell samosas exclusively and do a roaring business. At selected Indian restaurants in Canada, you can get it at a price cheaper than in India. London has a similar sort of industry. In the United Kingdom, samosa is such a hit that local entrepreneurs have been marketing samosa-making machines.
The recipe for today's samosa, has undergone many adaptations, linked to the different cultures and varied personal tastes. From an ordinary samosa with common stuffing of boiled and mashed potato, you can get fillings of selected fruits, cottage cheese, and dried fruits and nuts such as; cashew, pistachio, almonds, raisins, and different varieties of non-vegetarian stuffing like minced mutton, beef or chicken.
Dry mini-samosas filled with softened and ground lentils, dried fruit and spices, have shelf lives of several weeks. Samosas are relished with different sauces, chutneys, ketchup and even curried grams, pickles and sliced onions. A freshly-fried, crisp, brown samosa, exuding stimulating aroma, is such a tempting, palatable experience that you cannot resist it.
Jamaican samosas
In Jamaica, samosa is integral to the menu of Indian restaurants; Akbar (Holborn Road) and Jewel of India (Market Place), in Kingston and the Passage to India and the Total Treat Bar and Restaurant in Ocho Rios. In Kingston, it is also available as a snack at Pushpa's Restaurant in Northside Plaza and Neha's House of Spice in Market Place.
So, next time you get an opportunity to try it, do not hesitate. Be assured that its mouth-watering taste is going to linger on your tongue for long. Bon appétit!
Bimal Saigal is the Acting High Commissioner of India in Jamaica.
