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A tangy travel for tongue – Indian markets

The real India doesn’t dwell in malls and international food chains. It dwells in the colourfulness and vividity of the local market. The street food shows how intriguing can the local fast food be.

A tangy travel for tongue – Indian markets

The walk begins with the sweet and sour golgappe, the crispy shells stuffed with potatoes and chickpeas, and sweet ‘saunth’ immersed in spicy water. Moving ahead, there’s a corner reserved for samosas. This middle east snack is now being filled with Indian masala aloo. Samosas are bathing in hot oil in a large metal pot. The shopkeepers takes one out for you. Served with red sweet chutney, while some prefer the thick chickpea gravy.

When you are done with this snack, notice the Kachori vendor cycling around. It’s puri stuffed with spiced lentils, potato, or beans served with spicy potato gravy. A few meters aways would be the chhole bhature stall. Thin plates of fermented dough are fried and served with thick chickpea curry. The raw onions (previously immersed in vinegar) and mango pickle (Indian style) also accompany the meal.

And yes, these days momos are trending. The hot steamed dough balls stuffed with cabbage and offered with red hot chili sauce and mayonnaise. What a delight for winters. But, this local journey doesn’t finish without a good tea contained in earthen pots. Flavored with cardamom and ginger, a huge relief for throat and tongue both! 

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Saucy salsa with Samosa

Thanks to Egyptians
Every nook and corner of our country sells Samosas. But, hold your breath because SAMOSA IS NOT AN INDIAN RECIPE. It was some Egyptian food freak’s idea which gradually became a hit as well. Then, South Asia had its own share of editing the dish and putting some indigenous flavors into it. And, finally we the Indians were fortuned to have samosa arrived.
From Samsa to Samosa
To each his own, so choose your own filling for this appetizing snack. Samosa is popular in several countries. The main reason being, each culture has decided to have an individual stuffing for the dish and a different name as well. For instance, in the Egyptian language, it is called as ‘Samsa’ while Central Asia has given it many names like ‘Sanbusak’, ‘Sanbusaq’ and ‘Sanbusaj’.

What goes into Samosas – anything you like!

Samosas are not just fried dough triangles stuffed with boiled and spicy potatoes. In Kazakhstan, the filling ranges from lamb, pumpkin to meat and onions. The ‘Hydrabadi Luqmi’ is extensively different from the usual Indian Samosa. Its crust is much thicker with an inevitable stuffing of meat. While in the Middle East, the semi-circular ‘Sambusak’ takes a variety of stuff inside it. The list varies from cheese, onions, minced to chicken and meat.

What goes with Samosas – anything you like!

While college students would hang out with friends during evening and delight their meet with ‘chai’ (tea) and Samosas, the guests are welcomed with Samosa and ‘chutney’ (traditional Indian sauce). But, if you are roaming about in Old Delhi, you will come across ‘Choley’ (Indian chickpea gravy), ‘Aloo ki Sabzi’ (Indian potato gravy) served with these instant snacks.The taste of Samosas is undeniably lip-smacking and its popularity is evident of it. Refreshing times are not always inaccessible. Gather with your friends for some chit-chat while this mesmerizing recipe gives a reason to meet!