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Samosa Masala Price

Samosa Masala Price

samosa masala price low in Shrihari masala. It is a historic artifact – as well as delectable evidence that there is nothing new about the process of globalization. Bite into a samosa and the notion that identity is defined by the boundaries of a nation-state should shatter like the deep-fried crust. These days it is considered a quintessentially Indian delicacy, but its history is far more complex and cosmopolitan than that. samosa masala powder buy online india.

The samosa’s origins actually lie thousands of miles away in the ancient empires that rose up in the Iranian plateau at the dawn of civilization itself. We don’t know for certain when the first cooks shaped pastry into the now-familiar triangular shape but we do know that the origins of the name are Persian – “sandbag”. The samosa is first mentioned in literature by the Persian historian Abul-Fazl Beyhaqi, writing in the 11th Century.

He describes a dainty delicacy, served as a snack in the great courts of the mighty Ghaznavid empire. The fine pastry was filled with minced meats, nuts, and dried fruit and then fried till the pastry was crisp. But the samosa was to be transformed as it followed the epic journey made by successive waves of migrants into India. It was brought to India along the route the Aryans had taken more than 2,000 years earlier – through Central Asia and then over the great mountains in what is now Afghanistan, before descending down into the fertile plains of the great rivers of India.

The great armies of the Mamluks, Tamerlane, and the Mughals later made the same journey, helping build the great sub-continental empire we now know as India. And, just as India was reshaped by these waves of migrants, the samosa also underwent a transformation. Initially, it metamorphosed into something much less refined. By the time it reached what is now Tajikistan and Uzbekistan it had become what Professor Pushpesh Pant, one of the world’s experts on Indian food, describes as “a crude peasant dish”.

 

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The courtly titbit was now a high-calorie staple, a much bigger and heartier dish – the sort of thing a shepherd would take out into the pastures with him. It retained its distinctive shape and was still fried, but the exotic nuts and fruits were gone – the savory pastry was now filled with coarsely chopped goat or lamb eked out with onions and flavored simply with salt. Over the following centuries, the samosa made its way over the icy passes of the Hindu Kush and into the Indian subcontinent.

What happened along the way explains why Professor Pant regards the samosa as the ultimate “syncretic dish” – the ultimate fusion of cultures. “I think the samosa tells you how influences, culinary and otherwise, have come across to us,” he says, “and how India has adopted them, adapted them to its own requirements and milieu, and transformed them totally.”

Once in India the samosa was taken up and tailored to local tastes, becoming the world’s first fast food. The samosa is endlessly adaptable and India introduced its own spices – adding coriander, pepper, caraway seeds, ginger, and more. The filling changed, too, with vegetables often replacing meat.

Later still it was to become the vehicle for other much more novel foodstuffs because the modern Indian samosa is the product of yet another great historical upheaval – the discovery of the New World. These days most samosas are filled with potato and flavored with green chilies, ingredients only introduced from the New World by Portuguese traders in the 16th Century. And the samosa has continued to evolve since then.

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