In India, afternoons often come alive with the vibrant tradition of indulging in samosas and chai. Imagine a lively street scene, where colourful stalls and vendors are surrounded by a rich aroma of spices. The air is thick with the scent of cumin, coriander, and sizzling oil. At the heart of this bustling atmosphere is the beloved samosa—a golden, flaky pastry shaped like a triangle, stuffed with a blend of spiced potatoes and peas.
Vendors carefully drop batches of samosas into bubbling hot oil, the pastries turning crisp and brown within minutes. As they emerge, hot and fragrant, they are scooped into paper cones or banana leaves, still steaming, ready to be eaten. The first bite is a sensory delight—the crispy, delicate outer layer shatters, revealing a warm, savory filling that explodes with flavours of turmeric and other spices.
But no samosa experience is complete without a cup of chai to complement it. Chai is more than just tea in India—it’s an essential part of the culture. This fragrant brew is made by simmering black tea leaves with milk, sugar, and a mix of warming spices like cardamom, ginger, cinnamon, and cloves. Each sip offers a perfect balance to the richness of the samosa, soothing the palate with its creamy texture and aromatic depth.
Though tea drinking has ancient roots in India, it was the British who formalized its mass production in the 19th century. Over time, chai became deeply woven into Indian life.
The savouring of samosas and chai became a social ritual. Whether friends are gathering to share stories or families are coming together for an afternoon break, this simple meal fosters connection. Across backgrounds and cultures, the act of sharing samosas and chai serves as a reminder that food can unite, bringing warmth not just to our bodies but also to our hearts.
Burnside Writers Group 