by Faisal Quraishi

It’s crunchy, meaty and it packs a real spicy punch! That’s the qeemay ka samosa we Karachiites know otherwise popularly through-out Pakistan as the Karachi Samosa.

In an earlier article titled 'The Samosa' that went a long way (printed in Dawn magazine, April 25th 2004) I had written: ‘Finally, back home in Karachi and I was eager to share the conquests of the Karachi samosa with family, friends and colleagues. However, much to my dismay, it was heard with a certain twisted sense of humour with nobody ready to believe that such a tender morsel could make it big in the culinary world… As for me, I will never underestimate the awesome gastronomical power of the Karachi ‘Samosa’ ever again. It has earned my respect and never again will I look at another qeemay ka samosa the same way for as long as I live. I have seen the light and lived to tell the tale!’

Four years later and I will stand by every word I wrote for not only have further travels reinforced this belief, they have added firmly to the knowledge that nobody can make a qeemay ka samosa like a Karachiwala can!

I mean try it out from any self respecting mithai ki dukaan or a roadside snacks stall and the proportion of qeema, spices and other condiments will be just right to give you that mouthful of wholesome-ness… as if you’ve attained a nirvana of sorts.

While the best qeemay kay samosay are to be had in the downtown areas quite a few upscale eateries have now also mastered the fine art of the paper thin wafer wrapping all that wholesome goodness inside to bursting point and fried to gold perfection.

If that doesn’t make your mouth water, I don’t know what will…maybe a crispy jalebi? But that’s another story for another day.

Originally published in Dawn, Friday December 19th 2008