At 6.00 pm, the fast food restaurant is crowded. Token numbers are being called out over the music being played on the jukebox. There is animated chatter all around as aromas of dosas, bhaturas and utthappams waft in the air. Komala's restaurant in Singapore is a 'not to be missed' or 'been there done that' - whichever way you perceive it - experience by tourists as well as locals.

The vegetarian fast food joint is popular amongst the Chinese, Malays and other races. It has since opened branches within Singapore as well as Indonesia, Colombo, Kuala Lumpur, Muscat and Dubai. The fact that this restaurant has become a brand shows that Indian cuisine has evolved from the usual chicken tikka and curry.
Caucasians as well as Asians are enjoying the concept of Indian cooking and look forward to trying out novel Indian cuisine. Piangji Vinagupta had opened a South Indian restaurant in Bangkok called the Bangkok Brindavan in the early 90s. Idlis, dosas were served to expat Indians as well as locals much before the concept caught on elsewhere. Indian food had always been associated with Punjabi and Mughlai cuisine.

This is dissipating as other regional cuisines are catching up. London’s full of popular Indian restaurants with outlets such as  Tamarind and its sister restaurant Imli earning Michelin stars and celebs making a beeline to Cinnamon Club.

Indo-Chinese is one genre of cuisine typically Indian that is becoming popular. Bamboo Gardens in Aurora, near Chicago serves up Indo-Chinese fare to great reviews. Gobi and paneer Manchurians are signature dishes that are served as bar snacks. Indian Bread Co is another fast food restaurant in New York serving innovative rolls and wraps. Indian food, hitherto known only to NRIs, is being relished by the locals globally. Banana chips, dishes with drumsticks or jackfruit, coconut or mint based dishes and spices like cardamom and turmeric are getting to be trendy. Masala chai is drunk with flourish. The picture is clear - Indian food has arrived - region by region.