Eats and Drinks
Best Samosas
Ambassador Dining Room
A good samosa is harder to come by than you'd think. The crust has to be both flaky and chewy, avoiding both the deep-fried toad skin you get with fried won tons and a wispy, filo dough nothingness like you get on cheap spring rolls. The interior can be neither loose like a spoonful of mixed vegetables from a can nor a mushy, mashed potato-like paste. For you, dear reader, we sampled many, many samosas. (All veggie, for the sake of scientific rigor.) We're kind of sick of them, in fact. But the best of the bunch happen to be the simple ones at Baltimore Indian staple the Ambassador, which meet all of the above requirements. And you get to eat 'em in a swanky environment to boot. (Even if we got 'em to go, 'cuz we were wearing a dirty T-shirt.)
