Two good things, finally introduced.

The juicy, hard-seared satisfaction of an American smash burger. The flaky, buttery, laminated layers of a South Asian paratha, rolled into a coil and griddled until the layers pull apart. Put one inside the other and the brioche bun starts to look like a compromise.

Not a trend. A texture upgrade. And the elephant? Across South Asia it turns up whenever something is worth celebrating — its trunk curling into the very same spiral as the bread.