What started on a summer sidewalk in 2001 is still folded fresh every morning. This is the SamosaMan story.
Every samosa is hand-folded that morning — spices ground in-house, sauces made from scratch.
Local, organic produce and responsibly raised meat. No added hormones, ever.
From festival lines to family tables, our food was always meant for a crowd.
In 2001, founder Fuad Ndibalema set up a small cart with one belief: a new home shouldn’t mean leaving your flavors behind. The first samosas were folded by hand, one tray at a time — and that’s never changed.
We start where the food does — with farmers who care about the soil as much as we care about the crunch. Everything is spiced, folded, and fried to order.
Word spread fast. Festival lines grew, the team grew, and a street cart became a Vermont institution — still serving the flavors of home, one crunch at a time.