The Upscale Surge: Indian Fine Dining Takes the U.S. by Storm

Upscale Indian dining is revolutionizing the U.S. culinary scene, moving beyond takeout to rival Italian and French fine dining. Visionary chefs like Vikas Khanna and restaurants such as Bungalow and Semma are leading the charge, introducing regional Indian cuisines to eager diners. Post-pandemic demand for unique dining experiences, coupled with increased affluence among Indian Americans, has fueled this growth. With investor backing and growing consumer interest, these establishments are elevating Indian cuisine to new heights, blending authenticity with innovation.

In recent years, the United States has witnessed a remarkable transformation in its culinary landscape, with upscale Indian dining taking center stage. Long relegated to takeout menus and buffets, Indian cuisine is now carving out its space alongside Italian and French fine dining, thanks to visionary chefs, evolving palates, and growing investor interest.

Pioneers of Change

Executive Chef Vikas Khanna, a trailblazer in the field, has been instrumental in reshaping how Indian food is perceived in the U.S. Over two decades in the industry, he has watched the shift from stereotypical curry houses to sophisticated establishments. Khanna's restaurant, Junoon, was one of the first Indian restaurants to earn a Michelin star, setting the stage for what was to come.

Reflecting on his journey, Khanna credited the late Anthony Bourdain for inspiring him to embrace the authenticity of Indian cuisine. “He told me, ‘You need to patronize the cuisine,’” Khanna recalled. That advice became a cornerstone for his next venture, Bungalow, a wildly popular fine-dining Indian restaurant in New York. Within just two years of opening, Bungalow became one of the top 10 restaurants in the city on Resy, with reservations selling out in seconds and nightly waitlists exceeding 1,000 people.

Khanna’s partner, Jimmy Rizvi, highlights the growing awareness of Indian cuisine’s diversity. “There’s more knowledge now about the different cuisines within Indian food,” Rizvi said, pointing to the rise of regional specialties that go beyond the usual butter chicken and tikka masala.

A Changing Culinary Landscape

The rise of Indian fine dining comes amid broader changes in consumer dining habits. David Portalatin, a foodservice analyst with Circana, notes that fine dining has rebounded strongly post-pandemic as consumers seek unique, experience-driven meals. Despite inflation and economic pressures, visits to fine dining establishments increased by 5% year-over-year in July 2024.

Younger generations, particularly Gen Z and millennials, are also driving demand with their enthusiasm for global flavors. According to Datassential, the number of new Indian restaurant openings in the U.S. jumped from 54 in 2018 to 115 by December 2024. The firm now counts 154 upscale Indian dining establishments nationwide, a significant leap from 101 in early 2018.

Pablo Rivero, CEO of Resy, attributes the popularity of modern Indian restaurants to their ambitious menus and innovative formats. “Diners are eager to explore experience-driven, innovative expressions of Indian cuisine at the highest level,” he said.

A Growing Community, A Growing Market

The rising prominence of Indian cuisine parallels the growth of the Indian American population, which has surged by 174% since 2000, reaching approximately 3.1 million people. This demographic not only brings cultural influence but also significant economic power, with a median household income exceeding $151,000—far above the national average.

This affluence has translated into a willingness to explore and support upscale dining experiences. For instance, Dishoom, a popular U.K.-based Indian restaurant chain, recently gained private equity backing from L Catterton for its U.S. expansion. The investment values Dishoom at an estimated $400 million, underscoring the growing investor confidence in the sector.

Roni Mazumdar, co-founder of Unapologetic Foods—the group behind acclaimed restaurants like Semma and Dhamaka—says investor interest in upscale Indian cuisine has skyrocketed. “Five years ago, Indian restaurants weren’t seen as a viable business model. That’s changed dramatically,” Mazumdar said, adding that the evolution is far from a passing trend.

Regional Flavors Take Center Stage

One of the most exciting developments in upscale Indian dining is the focus on hyper-regional cuisine. Restaurants like Semma, recently ranked No. 1 on The New York Times’ 2025 best restaurants list, showcase the rich culinary traditions of specific Indian regions. Chef Chintan Pandya emphasizes authentic South Indian dishes from Tamil Nadu, a departure from the more familiar Northwestern Indian fare.

Avtar Walia, owner of Tamarind in Tribeca, has also embraced regional diversity. By regularly updating his menu with dishes from different parts of India, Walia has cultivated a loyal clientele, with nearly 95% of his customers being repeat visitors.

A Culinary Pilgrimage

For many diners, these restaurants offer more than just a meal—they provide a sense of connection to India. Khanna recalls Amazon founder Jeff Bezos visiting Bungalow and remarking, “This isn’t just a restaurant—it’s a pilgrimage back home for many Indians.”

With lines outside their doors and recognition from both diners and investors, upscale Indian restaurants like Bungalow, Semma, and Tamarind are not just redefining Indian cuisine in America—they’re elevating it to new heights. As Khanna puts it, “It’s a matter of time before Indian cuisine becomes a staple of fine dining in the U.S.”