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Message: <blockquote data-quote="Ruin Explorer" data-source="post: 9854826" data-attributes="member: 18">It probably was authentic!Many US Indian restaurants are more authentic TO INDIA than British ones. British ones tend to serve "Anglo-Indian" cuisine, which is quite different - like there's a very classic set of curries which don't exist in or are not similar in US restaurants (Madras, Vindaloo, Chicken Tikka Masala, etc.), whereas American ones tend to from more recent immigrants direct from India, who bring their cuisine more directly, without the intervening Anglo component. Some UK ones serve a mix of "authentic" and "Anglo-Indian" too - indeed this may be the most successful strategy longer-term.Damn now I really want some curry...In Chinese restaurants there will be a lot of little surprises about how things are different sauce but for example General Tso's Chicken is a purely American-Chinese invention (as is "orange chicken"), so you usually won't find them in the UK, Egg Foo Young exists in both but is incredibly different in what you actually get, and in the US you don't really have "curry sauce" (consider yourselves blessed, perhaps), prawn toast (AFAICT), or salt-and-chili chips (which are amazing).Yeah for a while it seemed like Anglo-Indian cuisine was going to suffer that fate here, replaced by more "authentic" (to Indian regions/Pakistan/Nepal/Bengal etc.) places, but those seem to come and go a lot more than Anglo-Indian, and some of them are fading in popularity themselves.I was fascinated a few years ago to find out that some of the very popular-in-the-rest-of-the-world Japanese cuisine is actually European (particularly French) - Japanese fusion stuff (called Yōshoku), like Katsu Curry.</blockquote>

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