Rolling ‘Samosa’ Cycle of Bhubaneswar
Before the sun fully awakens the city of Bhubaneswar, and the morning rush is just beginning a familiar hawker voice with a comforting aroma drifts through the air near Kharavelanagar. It's the scent of freshly fried bada, crispy singada (the local name for samosas), and savory aloo chop – a culinary symphony emanating not from a bustling restaurant, but from a humble blue crate carefully balanced on Surendra Sahoo's bicycle. This isn't just a food delivery; it's a rolling piece of Bhubaneswar's history. Surendra, a man whose face tells the story of years spent serving his community, is carrying on a family legacy that stretches back to the 1950s. His is a tale of perseverance, adaptation, and the enduring power of simple, delicious food.
From his father's footsteps
Surendra's journey began with his father, Kumar Sahoo. Back then, Kumar saw an opportunity to provide affordable snacks to the growing city. He started small, vending his homemade treats around areas like Capital High School, Kharavelanagar UP School, IRC Village, and Nayapalli. A young Surendra was his constant companion, learning not just the recipes, but also the values of hard work, quality, and customer connection.
"My father taught me everything," Surendra reminisces. "He showed me how to select the best ingredients, how to blend the spices just right, and how to treat every customer with respect." These lessons were more than just business advice; they were the foundation of a family tradition.
Schoolyards to Street Corners
As Surendra grew, he took on more responsibility, eventually taking the reins after his father's passing. He remembers the days when a singada cost a mere 25 paise, and the bada and aloo chop were just 5 paise each. Those were simpler times, he recalls, when a few coins could buy a moment of happiness. He continued the tradition of serving students and teachers, particularly around U.P. School and Capitals High School.
Today, Surendra's primary route takes him through Satyannagar, near the Housing Board complex, where he's become a familiar fixture. His day starts early, with his wife playing a crucial role in the preparations. He fondly remembers his mother's contributions in the early years, and even the help of a kind woman, "Mausi," from Capitals High School, who became part of their extended culinary family.
Street Food getting Tougher
Surendra's cycle, with its signature blue crate, is more than just a mode of transport; it's a symbol of resilience in the face of economic change. He's witnessed firsthand the dramatic shifts in the cost of living. The price of a singada has risen from 25 paise to four rupees, a stark reminder of inflation and the rising cost of ingredients.
"It's much harder now," Surendra admits. "The prices of everything have gone up. A good day might bring in 200-400 rupees, but it's a constant struggle to make ends meet." His honest assessment reflects the challenges faced by many street vendors in Bhubaneswar, who operate on thin margins and are vulnerable to economic fluctuations. He emphasises that making the change of profits from then to now is a different situation.
Thusi Great Ho
Surendra Sahoo is more than just a man selling samosas; he's a keeper of tradition, a provider of affordable sustenance, and a familiar face in the bustling community. He represents a vendor who built their businesses on hard work, personal connections, and a commitment to quality. His story is an example of the City’s culinary landscape, that even the simplest of businesses can hold profound meaning. His cycle, laden with its fragrant cargo, continues to roll, a symbol of hope in the heart of Bhubaneswar.
