India Today - - SOC IETY -

A typ­i­cal In­dian crunchy, munchy samosa, but stuffed with chicken chowmein in­stead of the usual potato mash. Jay Sharma, 48, di­rec­tor of Gwalia Sweets in Ahmed­abad, claims he fried the first chamosa five years ago, but there’s no patent on street food. In­deed, from Ahmed­abad to Lud­hi­ana, Amritsar, Chandi­garh, and Delhi, the chamosa is a hit ev­ery­where. Time to ex­port it to China?

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