Would love a low-down / interview from a founder of one of these chains (there's also Curry Up now in the bay area) on the economics of making an indian fast-food joint. It might be a one-sentence article saying "demand", but I am sure there is a lot to unpack.
Oh yes of course, it's sarson. My bad. Big misconception corrected. My only association with saag was sarson ka saag, before I came to America, where I found it interchangeably used with palak in palak paneer.