Indian Overseas Restaurants

What Indian restaurants serve worldwide is a very thick curry and then the vegetables and meat cooked in it. I am still to visit one single restaurant, which could actually make something like an Indian Home Cooked Food.
Unless you order the dry variety, where the cooking is somewhat similar to home cooking, the curry dishes invariably have tons of ghee embedded on to the dish. The flavour of Masalas ( Spices ) and the ghee , somehow becomes more dominant then the original taste of the vegetables.
What one learns from Chinese , Japanese, Thai and Korean cooking, where the Curry is clear watery, soupy and flavours are parted to the cooking out of the water and not the Butter. The vegetable juices and the spices suspended in water interact and make the most lazeez curry.( Finger licking Curries ) Now the quantity of water is the most important thing in a curry. Unless you are an adept chef, you have never learnt the optimum quantity . The rich texture and delectable flavour will not show up. The clue is that Water should be just enough to cover the vegetables for the curry portion and little more for the steam .
Now will the restaurants learn ,that Indian Food is much more yummier when it has lots of curry in it and not the thick paste clinging the food. It is the TAREE and not the curry, which makes the food delectable .
Second problem is the serving plates . The Indian food is most enjoyed in a Thali . If served on a plate, the curries spill all over the plate and make a messy array. Recently I advised a German Company, who had recently opened a show room of ceramic dining sets in Gurgaon , India to design a Thali out of Ceramic or glass and design nice glass Katoris , and wow, three months later , the dining set was on the show with rich blue texture on glass .
No one single Indian Restaurant has been able to get the Thalis made out in nice Glass and ceramic and beautiful katoris ( bowl ) . They all use the plates or at times, there would be a Steel thali and if you are lucky, somewhere u may find a Silver Thali. ( The regal standards )
After all food is first tasted by the eyes..
In North of India, where most curries come from the Dhabas ( Fast Food Outlet ) would have a large Bronze vessel and then against any order ,the chef would further Tadka ( Spice it up) it.
But the curries in the West, and more in UK, where it has become the kind of Daily Bread. It is just the spice and ghee paste coated onto the vegetables and meat.
The Taree has to take over the Curry to actually bring about the Home Cooking Taste to the Indian food.