Huseni Samosa Center

Down here in Wadi, things get moving quite fast once the afternoon hits. At Huseni Samosa Center, we are mostly focused on the stove. Making samosas isn't exactly a science, but you have to watch the heat so they don't burn. We spend a lot of time prepping the filling, peeling potatoes, and chopping things up by hand. It’s just how we do things every day. The shop is small and we prefer it that way. We don't have a lot of seats or anything like that. People mostly come by, grab their stuff in a paper bag, and go. Sometimes the oil gets a bit smoky but that’s just part of the job. Wadi is a busy area so there’s always noise outside from the traffic and the people walking by. We just keep frying. It’s a lot of manual work, honestly. My hands are usually covered in flour or spices. We don't use fancy machines for the dough. We do it ourselves with a rolling pin. Some people have been coming to us for a long time. They know what to expect when they walk in. We don’t change the recipes much because there is no reason to. It’s just us here, making sure the batch is ready for the evening rush. It gets hot in the kitchen, especially in the summer months. But we stay at it. We’re just a regular part of the street here, doing our best to get things out on time.