The flavors of India, the last major cuisine of Asia and perhaps the most bountiful to be mined, are poised to make a substantial impact in foodservice. Expect ingredients and spices to fuse with American food and French cooking techniques the way Chinese, Thai, Japanese and Vietnamese have started to integrate themselves on menus. But the spotlight on India encompasses more than the marriage of East and West, with dishes such as mussels steamed with white wine and curry leaves or charred rare beef with chickpeas and mint. Authentic Indian cuisine is becoming refined and regionalized, similar to the way Chinese moved from chop suey and egg foo yong to Sichuan and Mandarin. Some chefs have been flirting with India for a while via tandoor ovens, chutneys and Indian spices.
Many components play into current trends, such as the desire for bold flavors.
The regions, from the tandoori meats of the north to the vegetarian dishes of the south, offer immense variety. Condiments are also hot, and chutneys and raitas fit right in. Most of all, American taste buds are prepared for more, and India's vast flavor palette is ready to deliver with wide and varied strokes. Indian food is entering college campuses, caterers and businesses with contract foodservice. At the World Bank in Washington, D.C., Indian cuisine is the second most popular station.