While on food, here's something you can stomach. Even a decade ago, Indian restaurants in the US would serve no more than greasy, creamy, rich dishes like palak paneer, malai kofta, butter naan, paneer butter masala, and other tandoori items. Not really authentic home cooking.

Now though, Indian chefs are gaining a reputation as connoisseurs in their own right, popularizing Indian food that is more traditional, closer to the real food made at home, while at the same time experimenting with different versions of these flavors.

Read the WSJ story.