“Until we really reach the heart of the country,” Mr. Mazumdar said, “I don’t think we can really move Indian cuisine forward.”But opening an Indian restaurant is complicated. Americans expect to pay less for tandoori paneer than they would a burrata salad, and to dictate the level of spiciness, said Mr. Pandya. Mr. Pandya has long wanted to start a fast-casual Indian restaurant with a national reach, and is inspired by the popular New York taqueria, Los Tacos No. (Curry Up Now is a successful Indian street food restaurant with locations across the country.) “It is a phenomenal product,” he said of Los Tacos No.

Source: New York Times July 19, 2021 19:52 UTC