Introducing Samosa Singh, Bengaluru’s take on the traditional triangular snack from India

The snack destination Samosa Singh, located in Bengaluru, is redefining the Indian snacking scene with its “Garma Garam Samosas.”. They deliver steaming-hot experiences full of the zest and thrill of classic street cuisine that Indians like, and they are spread out over the city. With its inventive flavour combinations, such as kadhai paneer and cheese corn samosa, the restaurant elevates the basic Indian samosa beyond its conventional potato and pea stuffing.

founded by Nidhi Singh and Shikhar Veer Singh, a Bengaluru couple who quit their careers to provide delicious samosas in a healthy way. Shikhar wanted to establish samosas as a popular snack in the city, thus, that’s where the concept for the firm came from. The pair saw the gap early on: there was no fast food-style shop for Indian snacks, and there was a lack of sanitation.

For Indian snacks and savory dishes, patrons of Bengaluru’s modern fast-food establishments often choose pizzas and burgers, forcing them to purchase from street sellers. In order to learn more about what makes Samosa Singh’s samosas unique, Midday.com met with the company’s founders.

1. What is the background of Samosa Singh’s founding? What motivated the company’s founders to launch it?

The goal of Samosa Singh’s family was to restore Samosa to its due position in Indian eating history. The Samosa Singh team rebranded the product for the current day, investing over 100,000 man-hours in research and development to give it a distinctive triangular interlocking design that reduces oiliness and increases lightness. A gourmet version that has unique technologies to prolong its crispiness.

The narrative of Samosa’s reincarnation as Samosa Singh is one of inventiveness, ambition, and ultimately, love for tradition. It also tells the story of how brilliant business sense and the many regional sensitivities of this country came to be the ideal match, all contained inside the straightforward folds of a Samosa.

2. How did Samosa Singh start out in the food sector, and what were the team’s first struggles?

Cooking is a multi-step process that, when done correctly, produces delicious food. We want our samosas to have the warmth and crunchiness that are synonymous with our national snack—freshness, free of preservatives! Thus, in order to create the greatest samosa that would speak to and satisfy our audience, we carefully considered our options and conducted several experiments.

Because to our constant research and development, our samosas retain the delightful crunch, warmth, and taste of India’s favorite snack while being healthier and non-greasy (containing 50% less fat) even after frying.

Obstacles and never-ending education are vital components of becoming an entrepreneur. Every day, we work to improve upon the previous one and develop more as a result of our lessons learned. Being a scientist and then giving it all up to really create a high-growth, profitable company has been a long and interesting road. Since we are first-time business owners who abandoned our jobs to follow our dreams, we have seen it all. We have invested all we had, everything we created, and our souls to the company.

3. What inspired Samosa Singh to concentrate on developing novel and distinctive samosa tastes in a market dominated by conventional samosas?

Given how disorganized the Indian street food sector is, we saw a chance to create a robust and sanitary solution. We have successfully introduced novel and stimulating tastes that complement the samosas, such as masala corn, kadai paneer, and manchurian samosas. Because these variations suit our Indian palate, they have been very well-received everywhere.

The main goal was to close the current gap in the Indian samosa market by offering a clean, novel, and exciting combination of varieties with local flavors in one place, which would have a broad appeal.

4. Would you mind mentioning a few of Samosa Singh’s most well-liked and distinctive samosa flavors?

Although consumers showed a strong desire for the Chinese version of samosas, the texture of the noodles added to the samosa dough is not very pleasing to the palate. As a result, we got creative and created a fun twist on the Chinese Manchurian samosa: mixed veggie manchurian balls are combined with a Chinese-style sauce and then tucked within the samosa. This variation is quite well-liked and acceptable in many different places.

5. How can consumer comments and preferences influence the development of new samosa varieties? How can you strike a balance between classic and contemporary flavors?

Customer satisfaction is essential to every business’s success. Prior to introducing a new product flavor or variety, we conduct a pilot study to gauge market approval and adoption. Based on the results, we then launch the product in all cities and regions.

Additionally, we provide specific regional flavors that correspond with regional tastes. For instance, the Telangana area makes variants that are spicier; Mumbai serves cold chaats made with curd. These alterations and customizations are highly received and help the brand become more widely recognized throughout the regions.

6. Are there any future plans to add more creative products to the menu than samosas?

In order to satisfy customer requests, we have looked into snack goods outside samosas. Together with samosas, our bestsellers include kachori, dahi bhalla, and many types of chaat. We also offer delicious sweets that go well with the Indian tastes, including gulab jamun, rabdi, and ras malai. The menu of Samosa Singh features the best-loved Indian street food staples, including samosas, kachori chaats, and desserts.