SAMOSA FACTORY – Reviewed in Las Vegas Weekly

ELV note: This article appears in today’s Las Vegas Weekly. Click here to read it in its original format, or continue below for ELV’s (slightly edited, slightly more insulting to vegans) version.


Vegan food is usually about as interesting as the people eating it. Which means, not very. Rabid vegans may get excited about a big dish of steamed mung beans, but in my world, anyone who obsesses over what they won’t eat rates somewhere between a Wal-Mart greeter and an actuarial accountant as a dining companion. The problem, of course, is many people who forswear animal products in their diet are gripped by a certain “fear of food.” This trepidation consumes them to the point where they think the more boring some foodstuff is, the better it must be for them. If more vegans would start recognizing Indian food for its historically non-boring treatment of a pure vegetarian diet, this rift in our relationship could easily be repaired, because, happily, the Indian sub-continent has thousands of years’ experience, and hundreds of spices, to disabuse them of that notion. Even better, all of us have Samosa Factory here to deliver the goods.

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….is better than ever under new chef and owner Rick Aco (rhymes with taco). Two recent meals have convinced us that this place hasn’t lost a step since Aco took over in May. He’s kept many of the former recipes of Rita Sirivastava, but has tweaked a few for the better, and is now even bottling his own chutney’s for in-house or take-home savoring. Aco is about as Indian as ELV’s staff, but this Tao alum (he worked at both the New York and Vegas Tao outposts — but we won’t hold that against him) clearly has a flare and passion for the food of the sub-continent. And if you’re a vegetarian, there’s no tastier place in town to eschew meat whilst chewing your roughage.


4604 W. Sahara Ave. Suite 6

Las Vegas, NV 89102