Tucked away in a strip mall at the edge of the University of Maryland campus, just steps away from the hustle and bustle of Route One, sits Krazi Ke-Bob, an easygoing eatery serving a mix of Indian, Pakistani and Mexican-fusion cuisine. On a late September Friday, as customers come and go, Ke-Bob cook Juan C. moves about the steamy kitchen from station to station preparing food, especially the naan bread, which is a staple of most items on the menu. Juan prepares it from start to finish. He flattens the fresh dough and slaps it inside the tandoori oven, before lifting the baked bread out with long metal skewers. (Mary Lopez/Jour 604)