“It really is a type of haute cuisine,” says Krishnendu Ray, associate professor and department chair of the NYU food studies program. As democratic food for the masses, he says, street food stands apart from more homestyle cooking: bold flavors and spices, crisp griddled edges and crunchy fried crusts, made at stands layered with eye-catching colors.
Agreed. That is what makes the photo montage from the above-linked article so very cool!
check it out! Here is an appetizer