All three restaurants have opted to go overseas before expanding beyond their homes bases in India, in an indication of how the Indian restaurant chain is going global, in truly international style, driven by a growing confidence in Indian cuisines, chefs and restaurant brands.

ometimes immigrant chefs can’t obtain favorite ingredients in their new home so they look for substitutes. Or they discover in America new types of food and improvise. Often their creations introduce other Americans to their native cuisines. And sometimes chefs adapt their favorites to appeal to the tastes of their new countrymen.

More than 1,700 chefs in 150 countries are conjuring up French feasts in bars, restaurants, embassies and even a prison as a part of the “Good France” festival, a massive diplomatic push to promote the country’s famed gastronomic culture.

French food has evolved over the years to become the foremost representative of France’s culture, to the extent that Unesco declared French cuisine as a ‘world intangible cultural heritage’ in 2010.

French Ambassador Yves Carmona announced in a press conference today the participation of two Nepali restaurants in the Gout de France/Good France event celebrating French gastronomy. “Diplomacy, at all times, has been more effective around a good meal accompanied with fine wines; that creates a more conducive atmosphere for tough discussion,” said Carmona. 

In 2009, the author and food historian Andrew Coe published the book Chop Suey: A Cultural History of Chinese Food in the United States. From the first Americans to travel to China in 1784 through widespread anti-Chinese sentiment in the 19th century, Coe traced how it took the United States quite some time to develop a taste for Chinese cuisine.