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Time of India
01-08-2025
- General
- 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.
Time of India
06-05-2025
- Entertainment
- Time of India
Celebrity Masterchef fame Ranveer Brar manifests his Met Gala look with his best friend; find out here
Celebrity chef and MasterChef India judge Ranveer Brar is winning the internet with his hilarious take on the Met Gala. On a day when fashion icons walked the red carpet in couture masterpieces, Brar served his own flavourful version of the iconic event—with a garnish of desi in a tailored pista green suit, the celebrity chef posed for the camera surrounded by bundles of fresh coriander. Captioning the post, he cheekily wrote, 'Manifesting my Met Gala walk with my प्रिय मित्र Dhaniya.' Within minutes, fans flooded the comments with witty reactions. One user crowned him 'Dhanveer Brar' while another quipped, 'METhi Gala.' The lighthearted moment not only showcased Ranveer's signature wit but also his deep-rooted connection with food has been a beloved television personality for over a decade, but few know about the grit behind the glamour. On a recent podcast with Bharti Singh and Haarsh Limbachiyaa, Ranveer got candid about his early struggles in the USA. 'Restaurants shut down, I've slept on the streets,' he revealed. 'But I restarted from scratch, and opened eight restaurants with Shingara paaji. When my father fell ill, I came back to India and never looked also recalled his modest beginnings on television: 'A channel didn't have money and asked me to shoot for free. I agreed and worked for 10 days. The show—'Breakfast Express'—became a hit. I didn't even know how to face the camera, but people loved it.'From cooking on-screen to manifesting Met Gala moments with herbs, Ranveer Brar continues to spice things up with heart, humour, and humility—proving once again that food (and fashion) is always better with a desi twist.
