Walk down Richmond’s charming Brewers Lane and you’ll eventually catch the unmistakable scent of frying pastry and chai – golden, crisp, and spiced just right. Follow it and you’ll find yourself standing in front of Big Mum’s Samosas, a new(ish) local gem built entirely on family, flavour, and fifty years of tradition.
At its heart is Big Mum herself – the “Samosa Queen,” as locals have long dubbed her, who’s been handcrafting samosas since the 1970s. What started as a side project in the family’s living room, selling parcels of deliciousness for just 20p, has since blossomed into a thriving shop that’s become a hub of community warmth and family legacy.
From 20p Samosas to a community staple
Back in the day, Big Mum’s homemade samosas were as legendary among friends and neighbours as they were affordable. Soon, word spread, and what began as a hobby turned into a small-scale catering business – one that brought together food, family, and community spirit long before it became a business mantra.
“My mum was always the engine room behind it all,” says Vish, one of Big Mum’s grandchildren. “Every success story has a bit of struggle, an idea, and a soul behind it – and Big Mum is all three.”
Opening a permanent shop was always the dream, but it wasn’t about expansion or profits; it was about creating a space that felt like home. “We wanted a place where people could walk in, chat, and really understand the story of Big Mum,” Vish explains. “It had to have her spirit.”
A home away from home
Step through the doors of Big Mum’s Samosas and it feels less like a shop and more like being invited into someone’s family living room. Locals pop in for cups of chai, grab a few samosas to take away, and often end up staying for a chat. If you’re lucky, you might even meet Big Mum herself – still proudly greeting customers and, with a twinkle in her eye, explaining her culinary secret: the pastry.
“Pastry is more important,” she says with a knowing smile. The recipe, perfected over decades, remains tightly guarded within the family a “secret recipe” passed down like a precious heirloom.
Every morning from 5 a.m., a small team of women trained by Big Mum start preparing the dough by hand. Each sheet is rolled until it’s nearly translucent, the signature of her technique before being filled, folded, and fried into that perfect crackle. Though her hands can no longer handle the full workload, Big Mum remains deeply involved in quality control, ensuring every batch meets her exacting standards.
And it’s not just about tradition. The family has built on Big Mum’s original recipes with creative twists, from classic vegetable samosas to inventive flavours like apple pie – each one, as Vish puts it, “a portion of our story.”
A legacy in every bite
For the family, Big Mum’s Samosas isn’t just a business. It’s a tribute to food made with love, to family roots, and to all the “Big Mums and Big Dads” who’ve fed generations with heart and soul.
“This is for all of them,” Vish says. “Everyone who’s passed down recipes, shaped families, and kept traditions alive. That’s what each samosa really is – a piece of that legacy.”
So next time you’re in Richmond, follow your nose to Brewers Lane and grab a samosa (or three). You won’t just be tasting one family’s decades-long labour of love, you’ll be taking part in a story that began in a living room and now proudly fills a whole street with joy.