We offer a communities-borne marketing and innovation performance model of peace in this world, via a food craft.

Beginning in 1996 as a pilot-project, creative, foundational journeys involving entrepreneurial, managerial and technical re-discoveries of multiple product and market special value features, have led to the strategic Canadian mosaic of an estimated half a million fans of their samosas.

As a result of its research assisted by the National Research Council of Canada and inspired by love and sense of respect for ancestral traditions, the Company maintains Canadian Patent 2,588,248 and international patents-pending technology for apparatus and processes to manufacture improved samosa pastry commercially, and that is aligned with an outlook from its classic samosas in a Canadian-world context.

Accordingly, following in footsteps of generations of merchants in his family, leaders in their community, by among other significant achievements, their introduction for the first time in the mid 19th century, of gold bars bearing the seal of the royal mint to save the people of the sub-continent from buying imitation gold, the founder of SOSI graduated in December 2008 with the distinction of having established the world's first consolidated, lean facilities for patented, classic samosas in the province of Ontario, and dedicated its samosas as a a local, regional, national and international currency of peace or Sikka Salaam.

A Brief History

Sultan of Samosas was launched as a home based pilot-project shortly after Reza's arrival in Toronto from Pakistan in 1995. As an idea, the plan began with the notion that he would use his experience and education as an internationally trained (Asia, Europe & North America) food and hospitality industry professional to start and operate a chain of restaurants in the new world that would cater to tastes for food, particularly samosas, from the Indo-Pakistan Gujarati cultural tradition.

Based on feedback and experience gained from the pilot-project phase, it was decided that a restaurant concept, particularly one engaged in the preparation of Indian sub-continental food, would be too vast to conceive, manage and replicate. Reza felt he simply did not have enough of an understanding of the products and the market at the time.

This was in addition to fundamental quality challenges faced with developing original, classic samosa pastry shells in a mass produced manner.

At the time, Reza was purchasing the samosa pastry from an outside source. This did not meet the quality expectations (fried samosas would become 'bubbly', quickly lose their crispness and the pastry looked oily) and so a decision was taken to lease a small commercial kitchen space that would be flanked by a bakery where one could experiment with pastry development.

Fortunately, just such a place was found on Bermondsey Rd. in Toronto, and arrangements were made to use equipment belonging to the next door bakery on a part-time rental basis in order to develop the samosa pastry. The kitchen continued to operate as a samosa filling preparation and assembly centre that doubled as a retail store-front.

The instant feedback from walk-in customers helped Reza to improve the pastry and samosa flavours and gave confidence he and his small venture were moving in the right direction. Although Reza now made samosas his customers loved, the business was losing money on account of heavy wastage due to pastry production process challenges.

Reza continued in this manner for the next two years while attempting to research optimal solutions for their significant samosa quality and economic challenges. In 2001, the bakery that owned the building in which they were located declared bankruptcy. Reza seized an opportunity to buy some of the liquidated machinery and re-locate the bakery operation to a new site where he could dedicate himself to the development of a perfect samosa pastry. Reza also found a better location for his kitchen and retail facility nearby on O'Connor Drive – where 50% higher customer traffic began to be experienced from day one!

This, however, only added to losses! Reza continued to struggle.

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The Turning Point

The key turning point for Sultan of Samosas came in 2002 following Reza's several years of work to invent processes to mass-produce samosa pastry for making authentic, classic samosas. Since their breakthrough, Sultan of Samosas has added several varieties of ingredients for a total of over 10 types of samosas in 3 sizes that cater to a wide cross-section of their cosmopolitan customers.

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