Japanese curry gets the hotdish treatment with ground turkey, mushrooms, carrots, celery, and a crisp layer of tater tots baked over the top.

A vegetarian spin on an Illinois classic: crisp falafel patty piled with salty fries and drenched in sharp, Tabasco-spiked cheddar sauce on Texas toast.

A crisp, golden aloo tikki patty spiced with ginger, jalapeño, and garam masala is topped with melty white cheddar, red onion, and a bright swipe of mayo.

A creamy yellow curry noodle bowl gets a pantry-smart remix: egg noodles in coconut curry broth, topped with fried onions and bright dill pickle.

A saucy olive burger, a toasted bun, and a plate of hot fries showered with lemon and feta—salty, creamy, and exactly the right kind of excess.