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Input: âIndian food is becoming more popular in the United States â says  chef Rakesh Ramola  who owns Philadelphiaâs Indeblue . While chicken tikka masala  saag paneer and lamb biryani may be Indian menu standards in America   Ramola  says that there are many more regional dishes found in India  and American Indian restaurants often limit themselves to the basics. Thanks to the increasing popularity of Indian food stateside  however  Indian restaurants are experimenting with fusion recipes and more contemporary dishes  which is  in turn  also becoming popular in India.
Still   Ramola  says that another American facet of Indian restaurants  all-you-can-eat buffets  are not common in India. While some may see buffets to be a good value   Ramola  strays away from them. âFood that sits in a pan over steaming water loses its integrity â he says. Plus  he believes that many restaurants reuse leftover buffet food from day to day to reduce food waste and use frozen vegetables and cheaper cuts of meat to reduce food costs. For properly prepared Indian food served at manageable portions  donât be swayed by the tempting $9.99 buffet lunch special.
For the best Indian food experience   Ramola  believes ordering several dishes to share is the best way to not only taste more menu items  but create a warm  fun dining experience. âTraditionally  Indians eat family style " he says. "Mealtime is the time when you are with family and friends sharing food and conversation." The starch served on the side of main dishes also varies by region. âIn Northern India you will see people eating roti or paratha with curry  while in Southern India  eating rice with curry is more common.â At his restaurant   Ramola  sees most customers eating both rice and bread with their meals. Thanks  America.
One Indian- and American-approved addition to an Indian meal? Adding a âniceâ IPA to all that spice is Ramolaâs favorite way to chase down Indian food.

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