What I love to see, in an Indian restaurant, is a chef who is inventive. Sure, put Bombay Aloo and Rogan Josh on the menu, but let yourself go! Some of the nice

What I love to see, in an Indian restaurant, is a chef who is inventive. Sure, put Bombay Aloo and Rogan Josh on the menu, but let yourself go! Some of the nicest curries I've ever had were at a "fine dining" Indian restaurant where they served rabbit, venison and "street food" like pani puri (with a twist). And they did amazing cocktails. It was expensive, but who cares? If you went to a Michelin Star restaurant, would you expect a bog-standard Caesar salad, Chicken Chasseur and Black Forest Gateau (all made "the traditional way")? Nope. You'd want the chef to surprise you. Why should any cuisine limit itself to "Mama's cookbook"?