When Deepak Saxena, the owner of the popular Prost pod Indian cart Desi PDX, comes home after a long day, he often makes himself a snack: He takes the tamarind- and ginger-braised pulled pork he serves at the cart — typically a part of a plate with curry confit onions, crispy chickpeas, and spiced basmati rice — and throws it on a sandwich. It’s a low-lift meal, and when he began thinking about expanding, his masala pulled pork sandwiches quickly came to mind. “I wanted to go in a different direction from Desi PDX,” Saxena says. “I liked the idea of doing Indian sandwiches; it’s how I eat at
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