Samosas, a popular snack across India, come in various regional forms, with fillings like spiced potatoes, cauliflower, minced meat, and onions.

In Calcutta, small food stalls serve Bengali-style cauliflower samosas (phulkopir shingara), while other regions offer samosas with different fillings such as spicy potatoes or onions.

The samosa has different names and variations in various parts of India, including “lukhmi” in Hyderabad and “shingara” in Bengal, with unique regional fillings.

The samosa is not unique to India and has variants in other countries like Yemen, Israel, the Maldives, and even Central Asia.

The Persian word “sambūsa,” meaning “having equal sides,” is believed to be the origin of the word “samosa,” introduced to India by Central Asian traders.

Historical records from the 15th century mention early versions of the samosa, with meat, ghee, and spices used as fillings.

Food historian KT Achaya suggests that while the samosa may have originated in foreign courts, it was adapted to local Indian tastes, using cheaper ingredients like potatoes and vegetables.

Regardless of its origins, the samosa has been embraced across India and beyond, with various regional adaptations catering to diverse tastes and preferences.