South Asian eateries in U.S. distinguishing cuisine from 'Indian food' umbrella. - NBCAsianAmerica
, both boasting a luminous interior filled with Christmas lights. Branding themselves “Indian Bangladeshi restaurants,” the latter two have equally dazzling menus offering laundry lists of entrees, while Sigiri has stood by its offering of 20-odd entree options since 2011.
Sigiri is a Sri Lankan restaurant offering a lean, no-frills menu. The central feature of Sri Lankan cuisine is steamed rice with a coconut milk-based curry of fish, chicken or mutton. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambols., based in Queens, in an effort to “shine light on the distinct Bengali-New York culture.
Kolkata Chai Co. was launched in the East Village last September by a pair of Indian-American brothers to embrace masala chai as a “working person’s drink,” rather than the Americanized symbol of the “exotic, unknown, East.” “It doesn’t reflect our first-generation experience and seems like a shortcut to getting cheap Instagram love,” shares Ayan and Ani Sanyal on the teahouse’s website.
For the most part, though, most have deferred to extensive menus and branding themselves as generalists — offering Indian, Pakistani and Bangladeshi, among other cuisines in the South Asian smorgasbord — for commercial reasons. Dera Restaurant, a South Asian institution in Jackson Heights, serves predominantly Punjabi food, but its menus read "Pakistani, Indian, Bangladeshi, Nepali."When asked why its collateral was worded this way, Saif deferred to the commerce reasoning. “It’s like that so people will come, but whenever people ask me, I’d say it’s traditional Punjabi, Pakistani food.”
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