The New York-style pizza, concocted by Italian immigrants to the USA in the early 20th century, with its humongous portions, thin crust, meaty toppings and a heavy covering of cheese, barely resembles its Italian predecessor, which has lighter toppings of basil and a mere touch of mozzarella, a chewier, fluffy crust, and is consumed with a fork and a knife instead of by hand. This is not to say that one is better or the other, or that American pizzas should be shunned from the face of the Earth because they choose to deviate from tradition. Like a stream of water flowing through rivers, ponds, waterfalls and lakes, only to enter the vast Pacific Ocean, taking on the shape of every water body it enters, food recipes are extremely fluid. They are shaped by the history of migration and cultural exchange. Dishes and ingredients find their way from one corner of the Earth to another, influencing local cuisines, and changing shape and form, influenced by local eating habits in return as well. The pizza is one example. The potato is another. A staple of modern Indian cuisine, used in a variety of