Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. For chef Heena ...

1. Make the sauce by adding all of the ingredients to a blender. Blend until smooth. Add to a bowl and set aside for later. 2. Make the samosa filling by adding a bit of oil to a skillet over medium ...

In a medium bowl, whisk yogurt, ginger-garlic paste, fenugreek leaves, cilantro, tandoori masala, turmeric, cumin powder, garam masala, and lemon juice. Add chicken to bowl, stir to coat with marinade ...

Start by cooking potatoes. I cubed and air fried mine at 385F for 18 minutes. Melt butter and mix in spices, I added coconut butter for flavor and sweetness. In a fry pan heat up peas and carrots with ...

A viral post revealed a 500-year-old Persian samosa recipe from a manuscript in the British Museum. This ancient version, ...

The humble samosa is undoubtedly one of the most widely relished Indian snacks and has been enjoyed all around the globe ...

You value independent local news, so become a sustainer today to power our newsroom. Samosa, sambousek, kue kering, sambusa, shingara — so many ways to call it, so many ways to enjoy it. Come Ramadan, ...

A viral X post claims the original samosa from Akbar’s era had no potatoes, sparking debate over India’s favourite snack and ...

A lighter take on a classic favourite, this is how you can enjoy samosas mindfully without derailing your weightloss goals.