Expanding Culinary Horizons: London’s Iconic Indian Restaurants Set to Make Their Mark in New York—What This Means for Investors
The Changing Landscape of Indian Cuisine in the U.S.
Historically, it has been widely accepted that Indian restaurants in Britain outshine those in the United States. However, Karam Sethi, co-founder of JKS Restaurants, which oversees a number of acclaimed Indian dining establishments in London, challenges that notion. During a recent visit to New York, he asserted that the quality of Indian food there is now "100% on par" with London, crediting a significant improvement in the past five years.
Sethi’s enthusiasm reflects a broader trend as he prepares to launch two of his group’s renowned restaurants in the United States. Ambassadors Clubhouse, focused on Punjabi cuisine, is set to open in New York’s Flatiron district this October, while Gymkhana, inspired by India’s elite social clubs, is slated for a November opening at the Aria Resort and Casino in Las Vegas.
Despite London being recognized as a global hub for Indian cuisine, these restaurants are eyeing the U.S. market due to a substantial American customer base—30% of Gymkhana and Ambassadors Clubhouse’s patrons are American, according to Sethi. This shift signifies a growing appreciation for Indian dining in the U.S.
Several top Indian establishments from London are making their way to America. Alongside Gymkhana and Ambassadors Clubhouse, Dishoom—a popular chain inspired by Mumbai’s casual cafes—plans to open a location in lower Manhattan next year.
Chef Asma Khan, known for her home-style Indian restaurant Darjeeling Express and recognized as one of Time’s 100 most influential people in 2024, is developing a concept in New York focused on Kolkata cuisine, expected to open in at least a year. Additionally, Kricket, a modern Indian small-plates restaurant, is set to debut in Manhattan by late next year.
London’s South Asian restaurant scene has evolved significantly, transforming from budget-friendly curry houses in the 1970s to sophisticated dining experiences today. Sethi notes a parallel evolution in the U.S., citing restaurants like Bungalow in New York and Copra in San Francisco that offer elevated regional dishes alongside ambitious cocktail menus. These venues are receiving prestigious awards, reflecting the changing perceptions surrounding Indian cuisine.
As Sethi explains, this transformation encompasses not just food but also fashion and music, referencing the success of artists like Diljit Dosanjh and fashion trends embracing Indian styles. Despite this progress, Indian cuisine remains less ingrained in American culture compared to Britain, where dishes like chicken tikka masala are considered national fare. Sethi aims to make Indian food a regular staple for Americans, proposing that it should be enjoyed as frequently as once a week.
Ambassadors Clubhouse will span two floors in a 22-story building on Broadway and 31st Street, designed to emulate the lavish mansions of pre-partition Punjab, featuring a grand veranda and ornate decor. The Punjabi menu boasts dishes like shahi lobster curry و chile cheese pakode served with tomato chutney.
Sethi compares Gymkhana’s ambiance in Las Vegas to the exclusive New York spot Polo Bar, featuring an old-world club atmosphere with low lighting and vintage furnishings. Its menu will highlight items such as tandoori lamb chops, wild venison biryani، و pork cheek vindaloo.
Dishoom, another noteworthy establishment, draws tourists for its creamy black dal and crispy vada pav. Recently, it hosted a two-week breakfast pop-up at Pastis, receiving overwhelming demand in minutes. Approximately 20% of Dishoom’s London clientele is American. L Catterton, backed by LVMH, has also acquired a minority stake in Dishoom to aid its expansion, valuing the group at £300 million.
Kavi Thakrar, one of Dishoom’s founders, has been scouting Manhattan for potential sites since 2016 but believes now is the opportune moment to establish a presence in New York, spurred by the growing South Asian American community.
Similarly, Khan was inspired to open a New York restaurant after hosting a successful pop-up at Dhamaka last March. Seeing the variety of Indian cuisine available in the city revitalized her ambition to share Kolkata’s culinary culture with offerings like chicken chaap و jalfrezi. She plans to explore possible locations soon.
Reflecting on the changing landscape, Khan remarked that a decade ago, she would have needed to explain Kolkata dishes extensively. Today, she feels much of that groundwork has already been established.
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The rapid growth and evolution of Indian dining in the U.S. ارائه میدهد فرصتهای قابل توجه for Oman-based food entrepreneurs aiming to diversify offerings and attract customers familiar with global culinary trends. As prominent Indian restaurants expand across America, local businesses should consider collaborative ventures or unique dining experiences that showcase Oman’s own rich culinary heritage. Investors must stay vigilant to emerging trends in the gastronomy space, particularly the increasing interest in international cuisines, to effectively capitalize on these changing consumer preferences.
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