Take a traditonal Clanger and give it some Asian spice - this week the Bedfordshire Samanga is officially launched.
A spicy take on the food that proudly boasts savoury and sweet at each end, the new snack is a fusion with the famous samosa.
It has been developed by chef Jayfor Ali at the Bengal Brasserie in The Broadway, Bedford, and will be unveiled to the public on Sunday at the Castle Quarter Big Autumn Celebration.
The idea was conceived by Peter Budek, owner of The Eagle Bookshop, on Castle Road, in partnership with the Castle Quarter, who asked the brasserie if they could help and owner Shishu Miah was delighted andJayfor has devised the secret recipe.
Peter said: “We held a successful Bedfordshire themed event last week, and we began to develop the idea of the Samanger. We wanted to combine the agricultural and brickworkers’ traditional, portable lunch’n’pud with something that reflected the vibrant ethnic mix of today’s town and county.
“It is also a nod to the huge growth in the town of Bedford during the late 19th century, when it was a settling place for Indian colonial workers. That period is often known as ‘Anglo-Indian Bedford’.”
Shishu said: “It’s a brilliant idea and I am thrilled to be involved in helping Peter bring the Samanger to life.”
The Bedfordshie Samanger has three courses all rolled into one amazing snack, packed into an ingenious new shape. There is a meat option and a vegetarian option and the ‘sweet’ section is a secret receipt made by Mrs Miah.
There could, of course, be many variations to the filling.
Peter added: “We hope that it will catch on, both in Bedford and further afield.”
Taste the Samanger when it is launched outside The Eagle Bookshop on Castle Road, on Sunday, November 3 at 11am until 3pm. All proceeds will be donated to Bedford Food Bank.
It will be available from the Cheese Kitchen from Monday.
>>> Visit our website at www.bedfordtoday.co.uk/video for a clip on how the Samanger is made.