Photo by This cuisine has so penetrated the culinary DNA of India that it is mingling with long-established dishes and spawning offspring, like Szechuan Dosa—where vegetables stir-fried in soy sauce and spicy Szechuan sauce are used in place of the traditional spiced potato filling—and Chinese Bhel—a riff on the Indian street food bhel puri. One recent day while strolling through our local wet market we spotted a box of fresh tender looking green vegetables spotted throughout with the most beautiful tiny white flowers.

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