High-end Indian chefs assert the quality of their U.K. cooking

03/5/2007 | NYTimes.com

Britain has become as cuisine-obsessed as any other country, and chefs are big stars, writes Henry Shukman in The New York Times. Although the traditional, casual Indian restaurant still thrives in the U.K., a new generation of high-end eateries argue their cooking is just as sophisticated as other restaurants and they want their chance at Michelin stars. Some are getting them, including three of the five Indian restaurants Shukman highlights.

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