Mumbai and Delhi are Hubs For India's Exciting New Dining Scene

Colleen Taylor Sen

In the not-so-distant past, eating out in India usually meant tandoori chicken, butter chicken, South Indian idli or dosas, or Indian-Chinese. Rarely did people make these dishes at home, at least not the spice- and gravy-heavy versions that were standard restaurant fare. The affluent dined in five-star-hotel restaurants, which specialized in “Continental cuisine” or rich meat-based “Mughlai cuisine,” staid and heavy. 

Today, a group of young Indian chefs trained in both India and the West are...