I was born and brought up in Howrah and my Dad knew exactly where delicious singaras were made and he would bring them almost every Sunday. As you rightly said the Samosas are nowhere near the Singaras as the casing was crisp and it would just melt in your mouth instead of the samodas which had a hard casing. also the filling is very important which only the Calcuttans knew. I have seen in Samosas the would fill in all and sundry including onion.

The cauliflower singaras during the season (cauliflower being fried and crisp) were really nice. It is amazing and can only be had in Calcutta. I miss this luxury every since I left Calcutta in 1979!!!!