There’s something deeply comforting about the familiar crunch of a samosa paired with a steaming cup of tea. For many in India, this duo is more than just an evening snack—it’s a ritual, a moment of pause, a taste of home. For me, the samosa has long been a favourite, not just for its flavour but for the memories it evokes. Yet, as I sat recently with one in hand, I found myself wondering: where did this triangular delight truly come from?

That curiosity led me down a fascinating path—one that stretched far beyond the borders of India and deep into the annals of history.

A Taste of Globalisation in Every Bite

Though the samosa is often considered quintessentially Indian, its story is far more cosmopolitan. It’s a culinary artefact shaped by centuries of migration, trade, and adaptation—a testament to the intricate process of globalisation long before the term existed.

During my travels in the Middle East, I once tasted a snack called sambusa. The resemblance to the Indian samosa was uncanny—not just in name but in form and flavour. That moment of recognition sparked a deeper curiosity: could these two be distant cousins?

Ancient Origins: From Samsa to Samosa

A quick dive into historical records reveals that the samosa’s roots trace back to Central Asia. Known as samsa in the 10th century, these pastries were popular among Muslim merchants and traders who carried them along ancient trade routes into the Indian subcontinent. Their triangular shape made them easy to pack and eat on the go, perfect for long journeys and campfire meals.

Arab culinary texts from the medieval period refer to these pastries as sanbusaj, sanbusaq, or sanbusak—names derived from the Persian word sanbosag. These early versions were often filled with minced meats, nuts, and dried fruits, then fried to a crisp golden brown.

The Persian historian Abul-Fazl Beyhaqi (995–1077) was among the first to mention the sambusak in literature, describing it as a delicacy served in the grand courts of the Ghaznavid empire. Later, the famed explorer Ibn Battuta, during his travels through India in 1334, noted the presence of sanbusak at the court of Sultan Muhammad bin Tughluq—stuffed with minced meat, almonds, pistachios, walnuts, onions, and spices, and fried in ghee.

Even the royal poet Amir Khusrau sang praises of the samosa, describing how Delhi’s nobility relished these meat-filled pastries. The Ain-i-Akbari, a 16th-century Mughal document, also lists the samosa as a beloved snack.

Indian Innovation: A Culinary Evolution

As the samosa journeyed deeper into India, it began to transform. Local spices and ingredients were incorporated, reshaping its flavour profile. The introduction of potatoes—batata—by Portuguese traders in the 16th century was a game-changer. This humble tuber soon became a staple in Indian cuisine and an essential ingredient in vegetarian samosas.

The samosa’s adaptability is truly remarkable. As it made its way through India, local spices and ingredients were incorporated, changing its flavour profile significantly. Coriander, pepper, caraway seeds, ginger, and more were added to the filling. From region to region, the samosa evolved:

• Eastern India (Singara): Asafoetida (hing) is added to the dough, and potatoes are chopped rather than mashed.
• Northern India: Potatoes are mashed and cooked with spices before being stuffed into the dough.
• Southern India: The filling includes onions, carrots, cabbage, and curry leaves, often served without chutney.

Each variation reflects the local palate, making the samosa a canvas for regional creativity.

A Snack That Conquered the World

After centuries of refinement in India, the samosa began its outward journey once again. The British, enamoured with Indian cuisine, carried the samosa across their empire, alongside other cultural exports like shampoo, bungalows, verandas, and pyjamas.

Over time, the samosa has become one of India’s most cherished and iconic culinary creations. After centuries of refinement, it has made its way back out into the world. The British, enamoured with the samosa, spread this uniquely Indian innovation across their vast empire, along with other cultural exports like shampoo, bungalows, verandas, and pajamas.

As the Indian diaspora spread across the globe, so did their beloved samosas. Today, you’ll find samosas in London cafés, Toronto food trucks, Nairobi street stalls, and Sydney bakeries. Each version carries the essence of its adopted home, yet remains unmistakably rooted in its ancient origins.

A Bite of History, A Taste of Home

Whether I’m enjoying a samosa with tea at home or reminiscing about its historical journey, one thing remains certain: the samosa, in all its forms, is always a delightful treat. It’s a snack that connects continents, cultures, and centuries—a small triangle that holds within it the vast story of human movement, adaptation, and shared joy.

So the next time you bite into a samosa, take a moment to savour not just the flavour, but the legacy it carries. From sanbosag to singara, it’s more than just a snack—it’s a story.