Indian Street Food
From the 10th century Arab cookbooks to the royal palaces of medieval Delhi to the bustling streets of cosmopolitan India, the Samosa Chaat is a historical artefact — dish that provides delectable evidence that there is nothing new about the process of globalisation.
It is believed that people in the olden days would cook the mince-filled triangles over campfire and eat them as snacks during long journeys due to their convenience. From those humble beginnings the samosa was introduced to the courts of the Delhi Sultanate by Middle Eastern chefs. It wasn’t long before the samosa met another popular preparation — the chaat.
Chaat which means ‘to lick’, comes from the fact that the spices linger on your taste buds and you literally lick your fingers. The chaat is said to have been created for the Emperor Shah Jahan (the builder of the Taj Mahal) when he fell ill. His physician instructed him to strengthen his immunity by consuming food loaded with spice but light on the stomach. This simple panacea turned into an entire family of preparations due to its unique ability to combine with almost any other kind of food.
The samosa chaat is made with hot crushed samosas topped with cool yoghurt, a variety of chutneys finally chopped onions, assorted spices, and a multitude of savouries. The contrasting flavours, textures and temperatures is sensational and refreshing leaving you wanting more.