The article traces the evolution of Indian cuisine in the U.S. from its humble, often uninspired beginnings to its current upscale status, with restaurateurs like Avtar Walia of Tamarind in TriBeCa leading the transformation. In an interview, Walia discusses the rise of New York's Little India in the 1970s and the early pioneers of refined Indian dining like Nirvana and Bombay Palace. Tamarind distinguishes itself by offering a wide range of regional Indian dishes with high-end presentation, elegant ambiance, and impeccable service, catering especially to Wall Street professionals. Walia also highlights the diversity of Indian cuisine across regions, the increasing availability of authentic ingredients in the U.S., and the importance of wine pairing with spicy dishes, emphasizing that Indian food's richness is finally being matched by a dining experience that values authenticity and sophistication.