As with fashion, food trends cycle and reemerge, becoming more refined with each iteration.
A decade ago, all things Indian were the rage in cuisine, with curries and tandoori dishes making their way onto the restaurant and home cooking scenes.
Today's Indian gastronomy is much more refined and reflective of the diversity of the Indian culture. In an article for The Indian Express, author Madhulika Dash notes that “progressive Indian cuisine is using less fat and becoming more chic, using molecular gastronomy and science” to add a spin to traditional dishes. These innovations allow diners to experience traditional tastes in a whole new light. The deconstructed dish, along with smoke and foam infusions, are also making their way through Indian kitchens just as they are here in the U.S.
However, it's not all smoke and foam in India's food revival. Much like the trend we have seen lately toward regional South American cuisines, lesser known regional Indian dishes are making a big impact on the culinary scene. It's now possible to see Parsi/Mumbai or Yeti (Himalayan) specialties featured on menus, says Dash, offering dishes that are “traditional classics but not mundane.” This is a nice change from the familiar curry or tandoori.