Samosa

The samosa is India's most famous export — a triangular, deep-fried pastry with a savory spiced potato-and-pea filling that has traveled from Central Asia to the Indian subcontinent and onward to East Africa, the Middle East, and beyond. Its origins trace to the *sambosa* of 10th-century Persian and Central Asian courts, where it was a mince-filled pastry served at royal banquets. When it arrived in India via Silk Road traders, the filling was adapted to vegetarian potato-and-pea, and the spice profile was transformed with cumin, coriander, garam masala, and green chilies. At Raunak, we hand-fold each samosa into its signature triangle, fill it with spiced mashed potatoes and green peas, seal the edges, and deep-fry until the pastry is blistered, golden, and shatteringly crisp. Two per order.

Potatoes provide potassium and vitamin B6; green peas add protein, fiber, and vitamins A and K. The samosa is vegetarian and is one of the most affordable items on the menu.