A Kimchi Samosa Recipe Where India Meets California

Dina Ávila/Eater Wrapped in flour tortillas and served with mango chutney, Heena Patel’s samosas reflect her many culinary influences For chef Heena Patel, samosas have always been a sign of hospitality. “People would come without any announcement,” she said of growing up in Gujarat in the ‘80s. “And my mom would always have something warm for them.” Her mom’s samosas featured traditional Gujarati flavors — lots of potatoes, fennel, garlic and coriander — but Patel’s San Francisco restaurant, Besharam, is anything but traditional. Patel combines the flavors of Gujarat with...