upper waypoint

Samosas aren’t from India…Wait, what?

Save ArticleSave Article
Failed to save article

Please try again

Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.

Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.

Subscribe to KQED Food’s YouTube channel to watch more Beyond The Menu videos.

Read more:
The Story of the Samosa
This story about samosa’s origin will break your heart
The story of India as told by a humble street snack
TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack
Hetal Vasavada
Dr. Neha Vermani
Hetal Vasavada’s samosa recipe

About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.

Sponsored

lower waypoint
next waypoint
The Real-Life San Francisco Diner That Inspired Bob's BurgersChinatown's Li Po Lounge is a Portal Into the PastA Do's and Don'ts Guide to House of Prime RibOakland's Hot Dog Wars: Caspers Versus Kasper'sFood Labeling: How to Identify Conventional, Organic and GMO ProduceHow Memorial Day Started -- and Why It's Now About BBQSpringtime Delight: Rhubarb Puff-Tart PocketsHow to BottleRock Like a Pro: Tips and Tricks from a Napa LocalChicken and Waffles: from Amish Country to HarlemCheck, Please: How to Pay without looking like a fool or making everyone uncomfortable.