From Punjab to Kerala: How samosas change across India
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So, here's how the humble street treat has sailed through the diversities and still brought everyone closer with its delightful taste.
Punjabi Samosa
Samosa with hari chutney and sauth ki chutney and lassi or chai is the heart and soul of every gathering in Punjab. From little celebrations to just satiating hunger this street treat is loved for its chatpata masala aloo stuffing along with little cubes of soft paneer filled inside a crispy samosa. What makes it even more special is that some places in Punjab serve samosa deep fried in ghee, which makes samosa a rich treat!
Bengal
In Bengal Samosa has a different name and distinct taste, known as Shingara, this age-old street snack is relished with Bharer Cha and Rosogolla.
What makes it special is the stuffing, which is made with small square shaped spicy potato chunks, peas and peanuts. The potatoes used in Shingara are fried before tossing them with spices, which gives it that classic taste.
Bihar
Samosa gets a humble yet unique taste, when it reaches the bylanes of Bihar, where the potatoes are cooked with a tadka of panch phoron, red chillies and the chunks of potatoes are not completely mashed, which gives samosa a nice taste and texture.
It is usually served with Jalebi or Laddoo.
Kerala
Paving its way towards the southern part of the country, the taste and flavour of samosa is dominated by the local taste and preferences. So much so that in some parts of Kerela, meat filled samosas with a tadka of curry leaves, podi masala and whole red chilies stuffed inside a crispy samosa cone is a popular street snack, which is often served with coffee or tea.
Maharashtra
When samosa reaches the city of dream Mumbai, its gets a classic maharathi twist, where a crispy potato filled samosa is stuffed inside buttery pavs with some spicy homemade thecha, hari mirchi and not to forget that spicy green chutney and some sliced onions, this samosa pav is much loved delight served with Mumbai's popular cutting chai!
Gujarat
Sailing through the land of Arabian sea, when this oh-so-humble snack reaches Gujarat, it gets a subtle and sweet makeover! In Gujarat's Surat, samosa was given a unique twist by using chana dal for a sweet spicy filling inside a crispy samosa. What's more, the dough used to make the outer layer is a mix of both atta and maida, which gives it a distinct taste.
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Time of India
01-08-2025
- Time of India
From Punjab to Kerala: How samosas change across India
From Punjab's Kulwinder to South India's Meenakshi to that little kid Taposh from the busy bylanes of Kolkata to the Mota Bhai in Gujarat; If the humble samosa had to share its story of how it paved its way to every nook and corner of the country to being served on the lavish fine dine spread, the journey of this street snack would have been the most interesting rom-com! Where samosa meets different ingredients and makes a new version, and believe it or not the story of this snack is worth knowing as it has pleased the palates of millions with its magical taste and crisp texture, but each time with a different twist of taste and flavor. Tired of too many ads? go ad free now So, here's how the humble street treat has sailed through the diversities and still brought everyone closer with its delightful taste. Punjabi Samosa Samosa with hari chutney and sauth ki chutney and lassi or chai is the heart and soul of every gathering in Punjab. From little celebrations to just satiating hunger this street treat is loved for its chatpata masala aloo stuffing along with little cubes of soft paneer filled inside a crispy samosa. What makes it even more special is that some places in Punjab serve samosa deep fried in ghee, which makes samosa a rich treat! Bengal In Bengal Samosa has a different name and distinct taste, known as Shingara, this age-old street snack is relished with Bharer Cha and Rosogolla. What makes it special is the stuffing, which is made with small square shaped spicy potato chunks, peas and peanuts. The potatoes used in Shingara are fried before tossing them with spices, which gives it that classic taste. Bihar Samosa gets a humble yet unique taste, when it reaches the bylanes of Bihar, where the potatoes are cooked with a tadka of panch phoron, red chillies and the chunks of potatoes are not completely mashed, which gives samosa a nice taste and texture. It is usually served with Jalebi or Laddoo. Kerala Paving its way towards the southern part of the country, the taste and flavour of samosa is dominated by the local taste and preferences. So much so that in some parts of Kerela, meat filled samosas with a tadka of curry leaves, podi masala and whole red chilies stuffed inside a crispy samosa cone is a popular street snack, which is often served with coffee or tea. Maharashtra When samosa reaches the city of dream Mumbai, its gets a classic maharathi twist, where a crispy potato filled samosa is stuffed inside buttery pavs with some spicy homemade thecha, hari mirchi and not to forget that spicy green chutney and some sliced onions, this samosa pav is much loved delight served with Mumbai's popular cutting chai! Gujarat Sailing through the land of Arabian sea, when this oh-so-humble snack reaches Gujarat, it gets a subtle and sweet makeover! In Gujarat's Surat, samosa was given a unique twist by using chana dal for a sweet spicy filling inside a crispy samosa. What's more, the dough used to make the outer layer is a mix of both atta and maida, which gives it a distinct taste.
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Time of India
14-07-2025
- Time of India
Arohara echoes as Thirupparankundram unites thousands in worship
Madurai: Thousands of devotees witnessed the consecration (Kumbabishekam) of the Arulmigu Subramaniaswamy Temple at Thirupparankundram, one of the six abodes (Arupadai Veedu) of Lord Murugan, on Monday morning. The rituals began at 5 am, with sacred kalasams taken in procession from the yagasalai to the temple vimanas. By 5.31 am, priests poured sanctified water on nine golden kalasams — seven on the 125-ft Rajagopuram, and one each on the Vallabha Ganapathi and Govardhanambigai Ambal vimanas — marking the formal culmination of the consecration. Theertham was then sprayed on devotees using drones and mounted sprayers. More than 200 Shivaacharyars conducted the rituals, which commenced on July 10 and continued for five days. A total of 75 yaga kundams were set up at the Valli Devasena Mandapam, with Vedic chants and Tamil hymns, including Thevaram, Thiruppugazh, and Kandar Anuboothi, recited by over 85 odhuvars, including women, during the concluding rituals on Sunday. Twenty-seven LED screens were placed around the temple for live telecast. Drinking water booths, ambulances, fire service vehicles, and medical camps were stationed in the vicinity for the devotees. The Rajagopuram was refurbished at a cost of ₹70 lakh funded by donors, while the total renovation cost was estimated at ₹2.44 crore. As part of the works, seven new golden kalasams were installed on the Rajagopuram and one each on the Ambal and Vinayakar sannidhis. The towers were painted in panchavarnam (five traditional colours) and treated with kalkam, a mixture of 55 herbal ingredients. On Sunday night, the idols of Meenakshi and Sundareswarar from the Meenakshi Amman Temple were brought in procession and received at the 16-pillar mandapam in Thirupparankundram early Monday. Meenakshi Temple was closed for darshan on Monday as the presiding deities were away. Shops and businesses surrounding the temple marked the occasion with electric decorations. A new LED-lit 'Vel' (spear) was installed atop the gopuram, and laser lighting illuminated the temple towers during the celebrations. The event was held amid tight security and elaborate arrangements. Around 3,000 police personnel were deployed under the supervision of City Police Commissioner J Loganathan. Traffic diversions were enforced across Thirupparankundram Taluk to manage the crowd. Speaking to reporters, HR&CE minister P K Sekar Babu said the consecration was conducted in line with Tamil Agamic traditions and reflected the Dravidian model's commitment to temple revival and heritage preservation. "Under the leadership of chief minister M K Stalin, kumbabishekam has been performed at 3,347 temples across Tamil Nadu so far, including 124 Murugan temples since this government took office," he said. He urged devotees to be patient and make use of the ongoing 48-day mandala abhishekam period for darshan. "The spiritual merit extends far beyond today's event. We ask devotees to avoid unnecessary rush and plan visits accordingly," he said. He also emphasized that the event transcended politics and religion, sending a message of unity. "Thirupparankundram is a model of harmony where people of all castes and faiths coexist peacefully," he added. Commercial taxes minister P Moorthy, Thirupparankundram MLA Rajan Chellappa, state BJP president Nainar Nagenthiran, Madurai collector K J Praveen Kumar, and Madurai Corporation commissioner Chithra Vijayan also participated. MSID:: 122442068 413 |
