Indian food started its conquest of USA when the immigrants from India started opening their small eateries and take away joints. After the Immigration Act of 1965, number of emigrants from South Asian countries in the United States augmented, and with it the pervasiveness of Indian cuisine, particularly in San Francisco, Los Angeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights and East 6th Street, and in Edison, NJ.
However, Indian victuals took a longer time to catch the fascination of the Americans as compared to the British. This was mostly because of the fact that the ties between the U.K. and India hark back to the days of the East India Company, dating over two centuries. On the other hand, the Indians have begun migrating to the U.S. only since the late sixties. Moreover, in the early days, the Indian Restaurant in London
was low in cleanliness and the foods were too spicy to suite the Western taste buds. Gradually, the scenario changed: The Indian restaurateurs began concentrating on the improvement of health and hygiene standards and the ambiance. This attracted the Americans seeking the feel of a new cultural experience.
The process of preparation of the food was improvised, so as to use the minimum possible fat and cooking in low heat to bring out the natural oils of the food ingredients. In the 1960s, a sort of Indo-Western “fusion-food” evolved combining local ingredients with traditional Indian cooking techniques that fast gained popularity with the connoisseurs of tasty cuisine.
Indian restaurants are widespread in the larger cities of Canada, particularly in Toronto and Vancouver where countless Indian nationals have settled since 1970. Culinary schools specializing in teaching Indian cooking have also sprung up in large numbers.