Indian dining in the U.S. has evolved from stereotypical curry houses to sophisticated, upscale restaurants like Bungalow, Semma, and Tamarind, reflecting a surge in demand for authentic and regionally diverse Indian cuisine. Chefs such as Vikas Khanna and Roni Mazumdar have led this transformation, with restaurants now rivaling Italian and French establishments in popularity and prestige. The trend is fueled by younger diners’ curiosity for global flavors, a growing and affluent Indian American population, and increased investor interest, exemplified by Dishoom’s private equity backing for U.S. expansion. Emphasis on hyper-regional dishes and innovative dining experiences has made these restaurants highly sought after, with reservations selling out rapidly and regular clientele including celebrities and business leaders.