Who knew a samosa and a small bell could travel the world together? In 1972, Kalishaprasad Kishanlal Shah, a Bihari migrant in Gujarat, opened a tiny samosa stall in Nadiad. He had one recipe, taught by his mother, and it soon became legendary. To call customers, he rang a small bell. The sound caught on, and locals fondly began calling him Ghantawala Samosa Wala. These weren’t ordinary samosas — handmade crusts, fresh fillings every few hours, and bold Bihari spices had people queuing for more.