It is perhaps the next most wanted food item after dates during ‘Iftar’. An eatable, without which many feel their iftar is ‘incomplete’.
The ‘Samosa’, sold in the canteen and the streets, in grocery stores and also made at homes, which is liked, savoured and relished by anyone and everyone, is a common eatable found in India. But during Ramadan, it gets a whole lot of attention and is the most sought after food item in our circles. Hardly any mosque holds iftar arrangements without the samosa.
Ramadan is the month where people associate samosas to ifthar. The highest number of samosas are made and sold in this month. So to us musims the samosa has become very symbolic in this holy month. Ask anyone what they had for ifthar and their reply will begin with “A Samosa, chicken roll...”
Some of the famous places where samosas are sold in Mangalore are Mustafa`s shop outside Masjid-un-Noor, Bombay Lucky Restaurant at Bunder where over 2000 samosas are sold every day, Vas Bakeries and petty shops on the streets and so on. My personal favourite are the samosas sold by the Samosa Ajja in St.Aloysius College. Nicknamed as ‘The Samosa Ajja’, Mr. Malagi from Badami has been selling samosas in the St.Aloysius campus for over two and a half decades.
A hot cup of coffee and a deep fried samosa can be all that a person eats at times. Then there are times when a student is late to class and grabs a samosa on his way. This mouth-watering delicacy can have different importance to different people. But have you ever wondered how this important part of food chain came into existence? This snack that is packed and taken by people of various age groups was whose master recipe? Let’s take a sneak-peek into the past and find out.
The Samosa has been a popular snack in South Asia for centuries. It is believed that it originated in Central Asia prior to the 10th century. Abolfazl Beyhaqi, an Iranian historian has mentioned it in his history, Tarikh-e Beyhaghi. It was introduced to the Indian subcontinent in the 13th or 14th century by traders from the region. Amir Khusro, a scholar and the royal poet of the Delhi Sultanate wrote in around 1300 that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion and so on". Ibn Battuta, the 14th century traveller and explorer, describes a meal at the court of Muhammad bin Tughluq where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachio, walnuts and spices, was served before the third course, of pulao.
There are variety of samosas like Punjabi, Bihari and Kerala samosas. In Mangalore also people from all walks of life die to eat this small piece of triangle. Called as the coffee-break, samosa is one type of refreshment that is hard to resist. So go to your nearest shop and buy them or into your kitchens to prepare them because it tastes the best however you make it.
A peculiar thing about this triangular snack is that it manages to unite people of different religions, traditions and age groups. If we stop and think, we will see how these little in our daily life binds us all together. It is these meaningless things that bring us together and hold us fast with one single thread, the thread of nationality.
More from Asma Ahmed:
* Tears drop with the rain drops…
* Divided in Life, United by Death
* A Tribute to the Lost Lives and the Grieving Souls
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