My introduction to Indian street food began in my childhood, and was presented by my mother, who was, in my most unbiased opinion, the world’s best chef. I can still recall with clarity the first time I saw her make samosas. My five-year old self stared in wide-eyed fascination. My mother’s hands moved with a practised ease; like that of a ballerina’s, a deft dance of grace. As if she was a puppeteer commanding this ballerina pastry’s every move, her hands guided the pastry ballerina into the a