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Best samosas ever are actually the delicate singaras of Calcutta/East India I grew up with, and it isn’t regional chauvinism. Haven’t had those since 1996 or so. Punjabi samosas are too big, clumsy, and overstuffed.
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Ah I’ve been there and they just make regular Punjabi-style food afaict. I’ve never managed to find singara outside the Calcutta region. The crust is extra thin and weirdly crispy and soft at the same time, and the size is about half.
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