Samosa
suh-MOH-sah — Believed to derive from the Persian 'sanbosag,' brought to India centuries ago through medieval trade and court kitchens.
₹30
A dish centuries older than most people assume — it arrived in India long before the potato it's now famous for holding.
Samosas trace back to Persian and Central Asian kitchens, arriving in India through medieval trade routes and Delhi Sultanate-era courts, originally filled with spiced meat rather than potato. The potato-and-pea version most people know today only became possible after the potato itself reached India centuries later — a reminder that even the most 'classic' street food has its own long, well-traveled history.
What makes it taste like that
A properly made shell shatters into flakes rather than cracking into hard shards, wrapped around a filling that's warm with cumin and garam masala rather than simply hot with chili.
Chef's note
Fry low and slow first to cook the layers through, then finish on higher heat — that two-stage fry is what makes the shell flaky instead of just hard.