Welcome to the latest issue of For the Love of Food (and Travel), part of Being Curious, which is a newsletter for people who are insanely curious about the world around them. My foodie side is not a side I can ignore. I’m so passionate about what my next meal is going to be that it can annoy people. Food is exciting. Good food warms my soul and makes everything better. This sub-publication is an ode to the first love of my life—food.
Great write up on the humble samosa Kritika! It's amazing how the middle eastern samosa has now become quintessentially Indian. But that's true for most Indian foods and vegetables. Be it idlis, rotis, potatoes, onions, rajma, chai. All of them originated far from here but have become completely Indian now.
Hey Kritika! Have you ever had Samosa from Kerala or South India? The Samosa we get here is actually different from the one we get in North! Any thoughts on this?
Great write up on the humble samosa Kritika! It's amazing how the middle eastern samosa has now become quintessentially Indian. But that's true for most Indian foods and vegetables. Be it idlis, rotis, potatoes, onions, rajma, chai. All of them originated far from here but have become completely Indian now.
Hey Kritika! Have you ever had Samosa from Kerala or South India? The Samosa we get here is actually different from the one we get in North! Any thoughts on this?