It has been a long time coming, but Indian cuisine finally has hit the mainstream. According to a recent Nation’s Restaurant News article, the bold and varied flavors are slowly making their way into American dining and restaurants. Whether it’s a fast-casual concept or simply incorporating elements of the cuisine into menu items, operators are catching on.
Brands like the 64-unit chain Sweetgreen are bringing the flavors into menu items like their Curry Cauliflower salad for a winter item.
“These spices make for hearty meals for lunch or dinner, and give our bodies the warm flavors they crave in the winter,” said Michael Stebner, Sweetgreen’s culinary director.
Choolah Indian BBQ is a fast-casual concept that includes a tandoor at the heart of its restaurant. Founder Raji Sankar was inspired to open her open restaurant when she noticed places like Trader Joes and Whole Foods starting to offer food from Indian emerging brands.
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