Tracing the pastry

“Pastries” is a word that is used to describe many kinds of baked products made from flour, sugar, milk, butter, shortening (any solid fat at room temperature), baking powder and eggs. It can be savoury or sweet. It comes from word “paste” and it has the same root as today’s “pasta”, which basically means dough.

So, samosa is a fried or baked pastry/dough with savoury filling. Royal Spice serves it filled with seasonal exotic fresh vegetables and tamarind chutney. Typically they are triangularly shaped, different in size, in Indian cuisine usually vegetarian, and very popular all over the world due to cultural expansion and emigration from its home of origin (Indian subcontinent, other parts of Asia, Arabia, Mediterranean, and different parts of Africa).

There are claims that say that Samosa dish originated in the Middle East, sometime before the 10th century (Iranian historian Abolfazl Beyhaqi mentioned it in his history book – Tarikh-e Beyhaghi. Humans have used pastry in a food process for centuries and there is some strong evidence that Egyptians made pastry like delicacies that were made by dipping a baked flour cake in honey and then served it as a dessert with nuts as toppings.

Tamarind is a fruit that comes from tamarind tree, and it is often used in different cuisines all over the world. It is also used as traditional medicine. Word comes from Arabic tamr hindi, literally translated “date of India”. In countries like Colombia, Cuba, Dominican Republic, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain and other Portuguese speaking areas it is called tamarindo and it’s often used to make a beverage of the same name.

Interestingly enough word chutney comes from Hindi word chaṭnī, which means “to lick” and in Indian cuisine, it is implied that is prepared fresh from fresh ingredients. Historically, in India chutney was served as a side dish and were only eaten on special occasions such as weddings or by the rich.

So, enjoy!

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