Chef Andrew Zimmerman serves an Indianinspired cauliflower side dish at Sepia in Chicago

Chef Andrew Zimmerman serves an Indian-inspired cauliflower side dish at Sepia in Chicago.

Indian flavors gradually gain favor on menus

More chefs experiment with complex cuisine’s cooking techniques, spices

Unlike its fast-growing ethnic cuisine counterparts, Indian fare has yet to make serious inroads on American menus. Lately, however, more chefs are experimenting with the cooking techniques, spices and flavors of this complex cuisine.

“There are no geographic borders today when creative chefs are working on menus,” said Dean Small, founder and managing partner of Synergy Restaura

Register to view the full article

Register to view this article

Already a member? .

TAGS: Food Trends
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.