The History of California’s Disappearing Punjabi-Mexican Cuisine | Eater
"A Bay Area concept serving a deliberate fusion of Indian and Mexican formats, this chain rolls ingredients like basmati rice and spiced chickpeas (and sometimes proteins like jerk chicken or curried pumpkin) into burritos and experiments with tortilla doughs by mixing traditional flours; the operation emphasizes health-forward choices (a no gluten, no cream, no sugar approach) and is not presented as a revival of the historical Punjabi‑Mexican dishes that once existed in California." - Sonia Chopra
