The samosa is considered a quintessentially Indian delicacy, but its history is far more complex and cosmopolitan than that. The Persian historian Abul Fazl Beyhaqi in the 11th century describes a dainty delicacy, a fine pastry filled with minced meat, nuts and dried fruits and then fried till the pastry was crisp, served as a snack in the great courts of the mighty Ghaznavid empire. The samosa was to be transformed as it followed the epic journey made by successive waves of migrants to India, where it was tailored to local tastes, adding its own spices

- coriander, pepper, caraway seeds, ginger and more. The filling changed too, with vegetables often replacing meat.

The samosa has continued to evolve since then, everywhere you go in India its different. The samosa has now emerged as the popular street food, delicious and liked by all who bite into it, Samosawala brings to you this delicacy which wears the stamp of royal approval and the honest humility of day to day staple eating with a variety of stuffing to suit every palate. Happy samuzzin