The samosa boasts a rich history that traces its origins back to the Middle East around the 10th century.
Here's a breakdown of its fascinating journey:
* Early Origins (Middle East): The earliest known versions of the samosa were called "sambosa" or "sanbusak" in Persian and Arabic texts. These were typically small, triangular pastries filled with minced meat, nuts, and spices. They were popular among traders as a convenient food for long journeys.
* Introduction to India (13th-14th Centuries): The samosa is believed to have been introduced to the Indian subcontinent by traders and travelers from Central Asia and the Middle East during the Delhi Sultanate period.
* Royal Patronage: The samosa quickly gained popularity in the royal courts of India. The 14th-century Moroccan traveler Ibn Battuta even mentioned "sambusak" being served as an appetizer at royal feasts.
* Vegetarian Adaptation: Over time, particularly in India, the samosa evolved. The introduction of potatoes (by the Portuguese) led to the now-iconic vegetarian filling of spiced potatoes and peas, making it accessible to a wider population.
* Regional Variations: As the samosa spread across India, it adapted to local tastes and ingredients, resulting in diverse regional variations in fillings, pastry, and even shape. For example, in Bengal, it's known as "shingara" and often has a different shape and filling. South Indian samosas can also have distinct shapes and fillings like lentils or vegetables.
* Global Spread: During the British colonial period and with the Indian diaspora, the samosa traveled across the globe. It's now a popular snack in various parts of Africa, Southeast Asia, and even in Western countries, often with localized adaptations. In Central Asia (where it's known as "samsa"), it's often baked rather than fried and commonly filled with meat and onions.
Therefore, while the samosa is deeply ingrained in Indian cuisine today, its roots lie in the Middle East, showcasing a fascinating culinary journey and adaptation across cultures.
