Samosas are an integral part of any Bengali festive meal. If you’re ever visiting a Bengali household, it’s a common tradition to first serve samosas as an appetizer. With the festive weekend right around the corner, I thought it would be good to share a recipe that takes very little preparation, and show you how something that is traditionally savory can easily become a sweet treat too! Sweeten Diwali season with Chocolate Samosas.
Prep+cooking time: 30 mins
Servings: makes 10 samosas; half or double amounts as required
Spring roll pastry (I used a frozen pack that contained 20x20cm pastry and cut them into 10cm wide strips)
200g dark chocolate, melted (I used dark to prevent it from burning in the oven; you can use milk chocolate or chocolate spread but keep an eye on the samosas; the high sugar content makes them easy to burn!)
1 egg for eggwash
Extra toppings; I chose dried rose petals and crushed pistachios
1) Defrost your spring roll pastry and cut to size if necessary. The more narrow the strips, the smaller the samosas will turn out.
2) Pre-heat the oven to 150C/300F/Gas Mark 2. Melt or pour your chocolate and leave to slightly cool on one side. It should not be runny; more like the texture of chocolate spread.
3) Whisk your egg to create a glue. Lay your strips down to create samosas. To learn how to make samosa pockets, watch this video. Fill it with your cooled chocolate, wrap the remaining pastry around the triangle you have formed and seal with the eggwash. Make sure that the points of the triangle samosa are not gaping as the chocolate will ooze out in the oven.
4) Place your samosas on a lined baking tray and bake for 15 to 20 minutes or until golden. Turn halfway through to ensure that both sides are evenly cooked through.
5) Once the samosas are crispy around the edges and you can see the egg-wash has hardened the pastry, take them out of the oven and serve immediately by themselves or with ice-cream
Passion is something many claim to have, but few truly possess. Whether it’s hobbies, professions or romances, it’s the secret ingredient we all crave but is quite difficult to come by. But on meeting Chef Devan Rajkumar — aka Chef Dev — it takes just a few moments to understand true passion. For the Indo Guyanese chef from Toronto, passion has always been food and its power to connect, nourish, excite and represent.
Whatever the outlet, Rajkumar feeds his mission to bean ambassador for modern, West and East Indian cuisine. I recently sat down with him to talk about this and the experience of bringing Indo Caribbean flavors to South Asia and beyond.
Feeding a passion for food
“The sights, the sounds, the aromatics. The excitement of the kitchen has just always appealed to me,” he began. “Food moves me in a certain way. I want to nurture and nourish. I’ve just always wanted to do for others.”
As he sat back in a ‘Guyana vs. the world’ tank top, Rajkumar’s energy was palpable.
“I’ve always lived and breathed food, all day, all night. Like I’m talking about food right now. I’m constantly talking about food.”
To Rajkumar, food is education — one of the best (and most enjoyable) ways to learn, teach and explore the world — and he credits his older brother Jai for inspiring this mindset. Jai was the first to introduce him to different cuisines, teach him to be curious about the world and show him how to challenge the norms of a “typical brown kid.”
Despite this encouragement, however, a culinary career wasn’t Rajkumar’s first instinct. The son of a businessman, he initially jumped around universities and career paths. He also struggled with substance abuse and grief after Jai’s passing. Through all the challenges, food remained a constant, and the sense of community it created was a powerful draw.
“At a very young age, I recognized how food made me feel if I was in a bad mood and how it made others feel,” he shared.
He’s always looked forward to sitting around a table with friends and family, enjoying a nice meal, and how everybody could share their stories or just forget their troubles.
“Food is a very powerful vehicle for transporting someone.”
In 2009, Rajkumar finally followed his passion and joined a culinary school. He realized he had a knack for creating this experience for others.
“I realized I had the power and the gift to nourish and nurture someone else in this way,” and it became irresistible.
A cook with no boundaries, Rajkumar didn’t want to limit the number of people he reached to just those in Canada.
For many, success in the culinary world is having a thriving restaurant, but after spending six months opening one with The Food Dudes in 2015, Rajkumar realized this route wasn’t for him.
“I wanted more culture,” he explained. “I wanted to learn and not so much get my ass kicked, but to be a sponge. I knew I needed to travel to broaden my horizons.”
So he did. Rajkumar spent months cooking in India, London, Peru and Dubai. He shared his experiences on social media and people back home took note.
“When I returned to Toronto,” he continued, “that trip had established me as a cook who had no boundaries. As someone who wasn’t afraid to explore and get out of their comfort zone.”
And get out of his comfort zone he did.
“From catering to a pop-up abroad to filming ‘Cityline’ and speaking engagements, every day is different,” he explained. “I’ve had my bouts with imposter syndrome, but ultimately, I’ve gotten to make more of an impact than just opening a restaurant.”
That impact has especially been prominent in South Asia.
Rajkumar embraces not only his Caribbean culture, but his South Asian roots as well.
The temple he grew up in was a blend of Guyanese and East Indians, so he knew foods from a typical Guyanese household like alu curry and saijan but also East Indian favorites like dhokla and malai kofta.
“Ultimately, we came from India,” he declared. “I embrace the culture and I am very comfortable leaning back and forth into it. It’s in me. It’s who I am.”
In fact, Rajkumar noted his career became much more defined and successful when he really began to identify as not just a chef, but as an Indo Guyanese Canadian chef.
Hearing this, it was no surprise that Guyana, India and Pakistan stand out as some of his favorite destinations.
“Guyana is hugely impactful for me,” he shared, having visited his parents’ homeland frequently. “As soon as that door opens [at the airport], you smell Guyana. You smell the sugarcane burning from rum factories. I have all these wonderful sights, sounds, smells and flavors from those trips.”
His sentiments for India are similar.
“Incredible India is incredible India,” he referred to the country’s tourism slogan. “Every 100-200 kilometers, the menus can change completely. I can live in India for the rest of my life and never see it all.”
Rajkumar’s first trip in 2020 was only nine days long, but its impact stayed with him.
He couldn’t have been more excited to return for a month, earlier this year, and host what his friends there dubbed the “Mad Love Pop-Up,” after one of his signature sayings.
He filled the menu for the 18-day event with global dishes like ceviche and scotch eggs but infused them with West and East Indian flavors like masala, jerk and cassareep — a rich extract of the bitter cassava native to Guyana. Before he left, he even prepared Guyana’s national dish of pepper pot, a hearty meat stew, for the staff meal.
“My whole thought process was ‘let me give these people — my family there — an experience they’ve never had before,” he detailed. “Any time I give someone pepper pot or cassareep, they’re just so shocked. It’s so unique.”
Rajkumar is always excited to share the flavors and culture of Guyana with new people, but with his roots in South Asia, bringing them to Pakistan was that much more profound.
“In India, maybe it’s different, but in Lahore, most people don’t know about Guyana or where it is. That’s another reason why I did this. That’s why I do all the things I do. That’s why I’m wearing this tank top — to raise awareness about my culture and how beautiful it is,” he said.
Time in South Asia has also helped Rajkumar gain a deeper appreciation for the origins of many Indo Caribbean dishes and reinforced his love for them.
“Guyanese cuisine doesn’t just have Indian influence, but so many dishes in some way, shape, or form come from there. Like when I’m eating sada roti, I can tie it back to which type of flatbread it came from in India. I feel like a better-equipped chef at the end of the day. I’m more connected to my Guyanese roots and to the culture overall.”
Rajkumar wants to foster a deeper understanding and relationship between both heritages. He wants his food to build connections, not disparity.
Bringing the world back home
Rajkumar has visited over 20 countries, but Pakistan remains one place he’ll cherish his entire life. He is grateful not only for the opportunities he’s had there, but also for the chance to offer a fresh, alternative view of the country from what is often shown by the media.
“When people saw me posting content from Lahore, they were like, ‘Oh my God, this is Pakistan?’ This is not what we expected. This is not what we thought we’d see.’ They were shocked at how beautiful, kind, and welcoming everyone was.”
Reactions like these are Rajkumar’s ultimate goal.
A cookbook is due next year. He has aspirations of launching merchandise and cookware, traveling to South East Asia, and continuing his pop-ups, but ultimately, he concludes,
“I just want to stand for something. I want to continue to learn, remain humble, represent my Western and Eastern cultures and spread mad love. I want to be an ambassador to that world and be someone who’s dedicated to his craft, bettering himself and those around him.”
“I just want to continue to grow as a person,” he added with sincerity as he touched on his sobriety and what it’s taught him about achieving your goals.
“That might sound cliche, but it’s new to me. I’ve spent the last two years learning about myself and being vulnerable about how I feel, my healing journey and what I’m going through. If I excel and continue to invest time and discipline in that arena, everything else around me will flourish. I believe that goes for anyone.”
Rajkumar is going far literally and figuratively, but no matter where he lands, you can be sure he’ll bring something back for his supporters, whether it be a new view of the world or a concoction like a ceviche pani puri on one of his menus.
“That’s my travels to India, Pakistan and Peru all in one bite!” he exclaimed.
Chef Dev’s journey has not always been an easy one, but it’s a powerful example of the success one can taste with hard work, embracing authenticity and following true passion.
February 2, 2023February 11, 2023 7min readBy Arun S.
Kevin Wu, previously known as KevJumba, is an American YouTuber, from Houston, Texas, with more than 2.68 million subscribers on YouTube and more than 323 million views. His content consists of vlogs, social commentary, musical parodies and more. Wu also streams on Twitch and has released original music as well as freestyles. His most popular YouTube video is titled “Nice Guys” with Ryan Higa. Wu has also worked with many individuals including A-Trak, Chester See, David Choi, Globetrotters, Iyaz, Jamie Chung, Jeremy Lin, Ryan Higa, Wong Fu Productions, and more. He has also appeared in movies such as “Hang Loose,” “Revenge of the Green Dragons,” “Man Up,” and more. Wu is one of the first original YouTubers gaining popularity in 2008 and even had another channel, titled JumbaFund, now known as Team Jumba. Continue reading to learn more about Kevin Wu’s journey!
We really enjoyed the project ‘Underneath the Lights.’ On the track “WHY U IN LA” the lyrics, “Don’t know who I might be, it might surprise me. I could be a hypebeast, That’s nothing like me, It’s so enticing.” How do you feel this speaks to the idea of self-discovery? What have you learned about yourself, diving back into making content?
I love that song we did. The artist who sang those lyrics his name is Zooty. I really provided the energy and direction for the musical piece, but I give credit to my producer Jonum and Zooty credit for the lyrics. Both guys are a slightly different generation, gen-Z, whereas I grew up as a millennial. I find that I left a lot on the table when I left YouTube at 23, so when I work with gen-Z I have so much that I want to give. Coming back to YouTube this time around, it’s all about self-reliance. Coming from movies and television, you have to depend on people to get a better product. But with YouTube, I’m going back to my roots and putting my wit and effort into every part of the process again (writing, directing, performing, producing, editing). I want the result to be authenticity and a homegrown feeling.
When you started your YouTube channel you were known for your vlogs and social commentary. How do you feel about the new age of content creation — where content is in surplus but individuals aren’t feeling the content?
It’s hard to say whether or not individuals are or aren’t feeling content — the taste is just so wide now. It’s like living in Los Angeles; food is very competitive, and when picking a restaurant you have every ethnic variety and even fusion foods. I imagine opening a restaurant in LA to be very competitive and the attention to detail in what you make has to be authentic or hit a certain demographic. I feel on the Internet, YouTube does a decent job of catering to your sensibilities, the so-called algorithm. However, the personal connection you get with content creators has somewhat been shifted, and now it’s become more interest-based (ie gaming, how-to, music, politics, etc.)
How do you feel the original algorithm has changed, and what do you miss most about that time?
I don’t remember talking about algorithms back in 2010 to 2012. People watched their favorite Youtubers because their homepage included their subscriptions first and foremost, and then if your subscriptions hadn’t posted anything new, you would typically check the most popular page. Then trending became a thing and now you have algorithms generating your timeline based on a bunch of data. I think it’s forced creators to think externally and hanging onto identities i.e. what are my interests? Am I a gamer? Am I a streamer?
We parodied your music video for “Nice Guys” for our orchestra music camp skit back in high school. If Chester, Ryan, and you, had to recreate “Nice Guys” today, would you focus on the concept of self-love for the current generation? We also really loved “Shed a Tear.”
I definitely think self-love would be a very nice theme. Recreating it would be nice, actually. I think it’s hard to get three people to all be in the same room again, especially after leading different lives. But “Nice Guys” was something special for each one of us, and Chester See deserves a lot of credit because of his musical talent. It’s made me realize today the impact of music. I really enjoy the expression of music because it forces you to be more artistic, versus just saying what’s on your mind. Like poetry, or hearing harmonies.
You’ve worked with many individuals and groups in the past including, A-Trak, Chester See, David Choi, Globetrotters, Iyaz, Jamie Chung, Jeremy Lin, Ryan Higa, Wong Fu Productions, and more. If you could create content with any group of individuals who would be your dream collaborators?
At this stage in my life, I really enjoy coming back and rekindling those creative connections and checking in with previous friends or acquaintances. Doing a video with Ryan Higa, Jeremy Lin, Chester See, David Choi, Wong Fu, Jamie Chung, those would all be very fun. But the first step would be to just see how they’re doing. So that’s the closest thing to a best case scenario for me. I’m not trying to force any collaborations at the moment (haha!). Unless it’s convenient.
As an NBA fan you expressed you would like to talk more about basketball on Ryan’s “Off the Pill Podcast.” How do you feel watching sports and has playing sports helped you become more in tune with yourself?
After going through a lot of physical adversity after my car accident, reconnecting with sports has been really helpful. I played basketball for a while and I’d like to get back into soccer. I wanted to talk about basketball on Ryan’s podcast because I was still dipping my toes into Internet content/social media and didn’t want to talk too much about myself at the time.
As a content creator how do you balance not letting validation get to your head and authentically connecting with your audience?
We all seek validation. It’s innate, but it’s about where you seek it. Nowadays I remember to validate myself first, by starting with my mind and body. After a while, you can get a sense of when you need validation versus being totally unconscious of it. Sometimes that sense of validation is important, so we know to check in with our parents, or see if a friend needs positive feedback. To connect with the audience, that’s like number five in my priority list (haha!). Having an audience can be scary; you definitely want to be in tune with yourself first.
How do you deal with comments consisting of “I miss the old KevJumba?”
As live streaming has become a new form of content now, how have you enjoyed live streaming on Twitch for the Head In The Clouds Festival both in 2021 and 2022? We really enjoyed seeing Ylona Garcia sing “Nice Guys!”
It’s fun, I enjoy live streaming and I really appreciate 88rising and Amazon Music for inviting me both years to be the host for their livestream.
What was the decision behind putting your family in your videos?
I put my Dad in my videos accidentally; we were on a ski trip. I think people responded really positively in the comments, and then I just sat down had a conversation with him on camera, and it became a hit. After that he just became his own character. I think I tend to come alive more when I am interacting with someone on camera.
We really liked seeing you upload videos to Team Jumba. Is the mission still to donate earnings to a charity that viewers suggest?
At the moment, no. The Supply, which was the charity I donated to before, has since shut down. I also don’t make much money on YouTube anymore, since I was inactive on my channel for a while, so that format from 2009 will be difficult to replicate.
We really enjoyed the ‘KevJumba and Zooty Extended Play,’ specifically the track “With You in the Clouds” featuring fuslie. How has Valorant inspired your music as well as other forms of content creation?
The album was really experimental. I find the personal connections I made in gaming to be the most enlivening. “With You in the Clouds” was inspired by TenZ and, since he’s such a legendary figure in the pro FPS community, we had to do a worthy tribute. I think paying tribute to the things you like is a really great way to think about content creation.
How do you feel your childhood experiences in Houston, and playing soccer, have shaped you to chase your dreams of acting? How have you enjoyed acting in comparison to YouTube?
I love acting. It’s a wondrous lens at which to see your relationship with others. I find that in studying acting, you are often really studying the human experience or the mind. It’s like learning psychology but you are on your feet, or you are reading great theater. Playing soccer and growing up in Houston don’t really contribute directly to why I enjoy acting, but I very much enjoy coming from Houston and thriving in soccer. It made me commit to something and seeing how consistently “showing up” can really ground your childhood and prove to be valuable, later in life.
How do you feel we can uplift each other across the Asian diaspora and unify to create ripple effects of representation?
I think listening is probably the best thing you can do. Just genuinely hearing about something, or someone, helps you really invest in them during that time that you are there. So I think that’s probably the first step.
What made you go back to school and finish your degree at the University of Houston in Psychology?
No one reason in particular. I was also studying acting at the time back in 2017-2018 when I completed the degree, so it was just testing my limits and seeing what I could balance. I finished it online.
What are your upcoming plans?
Just experimenting on YouTube for now. Making videos with my own effort.
Your first video was uploaded back in 2007 and was titled ‘Backyard,’ where you are dancing to a song called “Watch Me” by Little Brother, off of the “The Minstrel Show.” We also really enjoyed your video with Ryan Higa titled “Best Crew vs Poreotics.” Are you still dancing these days?
Yes. The body does what the body wants.
Lastly, what do you hope individuals take away from this interview with Brown Girl Magazine?
Nothing in particular. I try to let my mind flow when I answer questions. I may have jumped to conclusions before fully investing in some of the questions, so I apologize. If you are reading, I thank you for your time and patience. I also thank Brown Girl Magazine for putting together a vast array of questions that allow my mind to stretch and work out a bit. I hope you find a stronger connection to your own truths, and I hope I did not disturb those in any way. Regards.
Ten to 28% of the world’s population of women experience painful sex. Keep in mind, that this is just what is reported. As embarrassing and as vulnerable as you may feel, you are absolutely not alone. The good news is that in addition to your traditional medical care to treat painful sex (also known as dyspareunia) such as medication, injections and surgery — a conservative approach is effective and long-lasting. Conservative care ranges from pelvic floor physical therapy, chiropractic care and acupuncture which are beneficial in treating the root cause of painful sex, as well as symptoms, for long-term healing.
Some of the signs to look out for if you experience pain are:
Treatment options for painful sex such as pelvic floor physical therapy, chiropractic care and acupuncture provide a long-lasting and profound effect on the pelvic floor and address your entire physical well-being.
The pelvic floor is a layer of muscles that range from the pubic bone to the tailbone. The purpose of these muscles is to assist in bowel and bladder control, support a baby during pregnancy and contribute to sexual sensations. Just like any other muscle in your body, these pelvic floor muscles can become tight or weak which can be a contributing factor to pain.
Pelvic Floor Physical Therapy
Pelvic floor therapy can assist by strengthening and relaxing the muscles which is necessary to relieve pain during sex.
Chiropractors can be extremely beneficial with assisting in helping relieve pain. Associated pain and discomfort can originate from the lower back and buttock muscles. Chiropractors are trained in taking a history and performing a neurological, orthopedic and soft tissue examination to identify treatment options. Deep tissue massage, skin rolling, Active Release Technique, muscle energy technique, ice, heat and electrical stimulation are just to name a few.
Acupuncture can activate the human dopamine system which helps regulate hormone levels and can assist in psychological factors. Acupuncture can improve mood, decrease pain and can be vastly beneficial in managing pain and mental health symptoms.
Ask for help
“Everyone is having pelvic pain and no one is talking about it”
Start with seeing your gynecologist who you trust for a history and examination of current symptoms to rule out any other medical conditions that could be a contributing factor to symptoms.
How to talk to your partner about this in a safe/healthy way
Being open with your partner about your symptoms and painful sex may seem like a difficult conversation. Intercourse should never be painful and learning when to stay ‘stop’ is important in communication. Talking about pain before, during and after sex is important also in your own health diagnosis to see if pain symptoms are improving or becoming worse. Having open communication does not only benefit your relationship but most importantly, your own health.
To experience these symptoms may seem taboo or unheard of but quite frankly, they are common in many women. Women deserve to be directed to proper healthcare.
Disclaimer: These are based on recommendations from a board-certified chiropractic physician and licensed acupuncturist. If symptoms become new or worse, consult with a primary care physician and or OBGYN to co-manage symptoms.