As Bombay Breakdown, chefs Yoshi Yamada and Zeeshan Shah spent years preparing “Indian-ish food that’s not typical in Indian restaurants across the US… or in India” at atypical times, places and events. Crazy hybrid stuff, like psychedelic grilled cheese and Saag paneer Naan with Wisconsin beer curds. Thanks to the collaborative and supportive contingent of the Chicago food community, Jason Hammel of Lula came into the picture. It took more than a year, but now and Pao, like their spicy chicken concoction—we have Superkhana International—a friendly, fun, no-BS exploration of street food in a nonexistent country. Bring a group to try it all. (Bart Lazar) 3059 W. Diversey, superkhanachicago.com/
