Chingree samosas

It really did depend on where you were stationed as to whether your cook could make these. Before the days of air travel, it was extremely difficult to obtain really fresh shellfish, although boxes of seafood, packed in ice, used to be loaded on the Indian trains for shipment to the landlocked cities in India. It meant, really, that your cook had to have eagle eyes and a very good nose when he set out to buy seafood in the market. Of course, the coastal cities such as Calcutta, Bombay and K