This source describes how a six-year-old girl's lemonade stand in Brooklyn inspired her parents, Swetha and Venkat Raju, originally from Bengaluru, India, to create a successful pop-up restaurant named Brooklyn Curry Project. The business, which started with selling traditional South Indian dosas alongside lemonade, quickly gained popularity, leading to significant revenue and long customer lines. The piece highlights the Rajus' transition from a simple stand to utilizing a commercial kitchen and hosting seated lunches, emphasizing their goal to introduce authentic, regional Indian flavors often missing from typical American Indian restaurants. Furthermore, the text discusses the challenges they faced, such as logistical complexities and scaling production, and the cultural significance of their venture in sharing their heritage through food, alongside their aspirations for opening a permanent location fueled by community support and crowdfunding.