When I was little, my father went to India for a few weeks with his best friend.  There was some sort of classic Bollywood plot -- an arranged marriage for the friend which needed to be thwarted so he could marry the love of his life back in Toronto, something like that. The actual plot doesn't matter.  What matters is that he came home with a love of all things Indian, from delicate little nose rings to Bollywood cinema to the delicious, flavourful treats he'd eaten all over the country.  We were lucky because Toronto had a nice little Indian village where you could browse in sari shops before or after eating your fill of spicy curries and savoury flatbreads of all kinds, topped off with an unbelievable fudge my brother and I couldn't stop making fun of because of its unfortunate name:  Barfi. Yes, there is an actual dessert with the word "barf" in it.  As tiny tots,

When you’re overwhelmed with yamim tovim and absolutely desperate for flavour and CRUNCH, there’s absolutely nothing like samosas!  I’m making these as part of an India-themed sukkah meal, which I hope to post the entire menu for at some point over the next little while, but you could absolutely serve these delicious crunchy bites all on their own, and fill them up with whatever savoury filling you happen to enjoy. I happen to think Indian flavours go particularly well in the sukkah – whether your sukkah nights are chilly, like ours were in Toronto, or a little on the warm side, as they definitely are here.  If your meal is pareve, there’s lots of opportunity for delicious milk-based Indian sweets for dessert – otherwise, whatever you normally serve is just fine. One reason I love these samosas is that you bake them in the oven, making them slightly healthier than a deep-fried treat, while these wrappers stay super-crispy no matter how you cook them.  It’s the satisfying texture