What makes an Indian restaurant great versus one that is just meh? It's not only about the quality of the butter chicken served or the popularity of the Bollywood music played on repeat. A truly authentic Indian restaurant experience should hit all the senses. From the smell that greets you when you walk in to the sights around you and the taste of the multi-dimensional menu, every aspect tells a story.
But, can you spot the real deal? To make things easier, we asked two experts who know their way around an Indian kitchen — both traditional and modern ones. Chef Thomas George, Executive Chef at , San Francisco, brings his expertise and knowledge of the region's culinary traditions. Joining him is , a food and travel journalist, podcast host of "Big Food Energy," and India's only 50 Best Taste Hunter.
Together they tell us what makes an Indian restaurant worth your time and money — and what should send you running in the opposite direction. 1. Indian cuisine: Diversity vs.
regional specificity There are two clear camps when the issue of diversity arises. There's one group of customers (and chefs) who feel that a good Indian restaurant should showcase the country's incredible culinary range. If a restaurant only serves one type of regional food, then the chances are these may be Westernized versions of familiar Indian dishes.
On the flip side, another group is valiantly advocating for the recognition the diverse cuisine of India deserves. Smitha Menon explains, "I do think .
