The History of California’s Disappearing Punjabi-Mexican Cuisine | Eater
"Started in the Bay Area in 2009 and inspired by mobile Korean‑Mexican taco trends, this fast‑casual chain was built for high volume and portability, offering Indian‑flavored burritos and other handhelds with fillings such as Kashmiri lamb stew, saag paneer, and samosa fillings; its menu also includes a quesadilla that sandwiches mozzarella and Indian‑style meat or paneer inside a potato‑stuffed paratha, a modern commercial riff on the idea of Indian‑Mexican hybrids that emerged from a different cultural moment than mid‑20th‑century Punjabi‑Mexican home cooking." - Sonia Chopra
