Anything you eat or drink is &quot;optimized&quot; to the local pallet either intentionally or through the use of local ingredients.
You won&#x27;t find most of the &quot;traditional&quot; dishes in any &quot;ethnic&quot; restaurant in their native country, and if you do they usually won&#x27;t taste the same.
Chinese and Indian food has been almost completely westernized, to the point where even the dishes them selves don&#x27;t even exist, Japanese dishes have also been heavily effects from deep fried sushi to even the use of Salmon itself (most modern Sushi varieties even in Japan today were heavily influenced by western Sushi) and the list goes on.
I think the only restaurants where I&#x27;ve noticed almost no difference between an ethnic restaurant in the west and local cuisine is Ethiopian food (when ingredients can actually be imported and not locally sourced) which tastes, smells and looks pretty much like the local dishes I had the pleasure to experience in Ethiopia.
Native food is pretty much non-existent, it is always fused with external influences even in it&#x27;s native countries, this has especially been true for the past 30-50 years in the developing world as electricity becomes more widespread people are able to get fridges which means they can use perishable ingredients. 
This means that milk, meat, and other ingredients which would normally spoil and hence would not be traditionally used in local cuisine are becoming part of the local pallet.
The use milk products and butter especially in Ethiopian cuisine is quite new but to this &quot;westerner&quot; it was quite clear the difference in the taste when it was used, and many people like it as well even simple things like Couscous have changed traditionally the likes of butter which is a common ingredient now would not have been used because they would be quite hard and expensive to get, and you can&#x27;t really keep butter from going bad in African or Middle-Eastern weather.