Trendwatchers have predicted for years that Indian cuisine would be the next ethnic food to explode onto the U.S. foodservice scene, but it hasn't happened yet. Other than for a few adventurous foodies, its popularity has been limited to the handful of U.S. cities that are home to strong Indian communities. It's an unfortunate disconnect; this is one of the world's great cuisines, and all it needs to catch on big in the U.S. is a sharp operator who can present it in a format the masses find ...

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