When we think of traditional Indian cuisine, one of the first snacks that springs to mind is the samosa. These triangular pastry parcels are filled with vegetables or meat and fried until golden and crispy. Enjoyed by millions worldwide they are synonymous with Indian street food. But did you know that the samosa’s history is uniquely tied to the story of India itself? Here, we explore its origins.
An Iranian import
The humble samosa originated thousands of miles from India, in the empires of the Iranian plateau. Its name derives from the Persian – ‘sanbosag’ – and its first mention in literature appears in the 11th century writings of Persian historian Abul-Fazl Beyhaqi. This early variant of the snack was filled with minced meats, nuts and dried fruit, giving it a sweeter taste than the samosas we’re familiar with today.
As migrants made the journey to India over the centuries, crossing the mountains of Afghanistan to arrive in the fertile plains of this great land, samosas were carried in their saddlebags as an easy and convenient snack. Cooks and chefs in particular brought the recipe with them – and so the samosa found its way into Indian culture.
Adapted for India
By the 14th century, the samosa was an established snack in the Indian subcontinent, being enjoyed by princes and nobles, according to the medieval scholar and court poet, Amir Khusro. By this time it had undergone a transformation, being adapted to include local spices and ingredients. Meat, ghee and onions became a staple filling, with spices such as coriander, ginger and caraway seeds being used.
In the 16th century, the discovery of the New World brought the potato to India. Introduced by Portuguese traders, it quickly became a common filling for the crispy pastry snack.
A diverse food
Its adaptability soon made the samosa popular across the whole of the Indian subcontinent, and each region has its own take on the recipe. Northern India is where you’re most likely to find the kind of samosa you’ll know from traditional Indian restaurant menus – a mouthwatering street food filled with spiced potato and peas. In the south, fillings like lentils and seafood are more common, while in eastern parts of the country they’re packed with sweeter ingredients like coconut and jaggery. In Western India, raw bananas are sometimes included.
Brought to Britain
The British discovered the samosa during their occupation of India in the 19th and early 20th centuries. When Indian immigrants began to arrive in the UK, the snack was brought with them, being served at curry houses and tea gardens. Its popularity soon spread and today you’ll find this simple yet delectable food on the menu of most Indian restaurants.
If you’re looking for traditional Indian cuisine in London, and want to try one of the best examples of the samosa that Kensington has to offer, book a table at Little India today. Our authentic dishes are made with the freshest ingredients and packed with flavour, bringing a little taste of the Indian subcontinent to the capital.
