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From samosas to saffron cocktails: How Indian food is taking over American tables
For Indian Americans, this evolution holds deep emotional and cultural significance, something that is irreplaceable and non-negotiable.
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Manvi Pant - Tue, 28, Oct 2025
- 16:45 EDT
- 20
Representative Image / Pexels
Imagine: The kitchen is open, airy, and sun-kissed. Natural light pours in through French windows, casting dancing shadows. Somewhere in one corner, freshly picked lavender smells exotic. Smooth marble countertop stretches across the room.
It's white and blue streaks intermingle, creating a beautiful oceanic pattern, and there she is, poised in her chef's attire, rolling dough on one side while whisking some idli & dosa batter on the other. On one of the stoves, a thalippu or tempering pan boasts of homemade desi ghee, ready to crackle with curry leaves and some Urad dal for tadka. On the other hand, Paruppu Payasam, simmered with jaggery and coconut milk, promises the soul of an Indian kitchen in a foreign land.
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