"The samosa offers you the ultimate tongue seduction." The tantalising taste emanates from the triangular golden-fried pastry, filled with spiced mash potato and vegetables, or ground minced meats. Although we think of the samosa as native to South Asia, it is Central Asian and Middle Eastern in origin. Arab cook books from between the 10th and 13th centuries refer to pastries as ‘sambusak’. It is believed that in Central Asian communities, people would make and eat samosas due to their convenience, especially when travelling. Small mince-filled triangles were easy to make around the campfire during night halts, to be packed into saddlebags as snacks for the next day’s journey. The samosa was introduced to South Asia during the Muslim Delhi Sultanate when cooks from the Middle East and Central Asia came to work for in the kitchens of the Sultan. After its arrival in India, the samosa was adapted as a vegetarian dish in Uttar Pradesh. Centuries later, the samosa is one of the most popular vegetarian snacks in India. In North India, the pastry is prepared from maida flour and houses fillings such as a mixture of mashed boiled potato, green peas, onion, green chilli and spices. Meat samosas are also common in North India and Pakistan, with minced beef, lamb, and chicken being the most popular fillings. Paneer is another popular filling in northern India. Samosas are served hot, and usually eaten a fresh chutney such as mint, carrot, or tamarind. In Punjabi households, ‘dhabas’, and street stalls, samosa is served with a chick pea curry called ‘channa’. Another popular variation in Indian street food is the Samosa Chaat. The samosa is topped with yoghurt, tamarind chutney, finely chopped onions, and masala. The contrasting flavours, textures and temperatures is sensational. Street food gastronomes, particularly in Mumbai and Maharashtra, are familiar with the Samosa Paav. This is a samosa served in a fresh bun or bap, and it is like an Indian samosa burger. Another innovation, particularly in the west, is to make the samosa healthier by baking it instead of frying it, and packing it full of fresh vegetables. The Indian community has taken the samosa to the west, where it is widely available. It is served as a starter in Indian restaurants. It is sold in traditional Indian sweet shops, either ready to eat, or to cook at home. Indian families and cooking enthusiasts have for years enjoyed the indulgence of home-made samosas. The samosa has become so mainstream that it is now sold in the big chain supermarkets. It is available as ready meal, as a ready-to-eat snack in the deli section, and as a frozen food item. There are a number of varieties in India itself, all of them served with chutneys. According to samosa aficionados, a samosa is deemed perfect when crispy-crunch of the lightly golden casing contrasts beautifully with soft texture and spicy taste of the filling. The most popular and common filling is made of boiled potatoes, green peas, onions, green chilles, ginger and spices. From college canteens to railway platforms and yes, airport lounges to food courts too, the samosa is omnipresent. A bunch of IITians have even dished out a social app called Samosa that aims to makes chatting fun. The Samosa app shares punchlines, proverbs, corny love messages, witty responses, funny expressions and song clips from popular movies. Asked what inspired them to choose this name, the founders answered, The samosa is undoubtedly the brightest star in the constellation of Indian street food. When you bite into a gorgeous, golden samosa, what you taste is the story of India itself – a melting pot of cultures, cuisines and cooking traditions. Now that you know the fascinating history of this delightful dish, don’t forget to try making it at home. Here are the recipes for the best samosas – regular and with a twist. After all, this snack certainly needs no special occasion to be served on to your plates!