A new generation of chefs and entrepreneurs is finally bringing the amazing cooking of the world’s second-largest country to a broad American audience. Danielle interviews a former financier who offers a light, healthy take on Indian classics at his fast-casual start-up Inday; a Silicon Valley engineer who got her start in the food business selling homemade chai by bicycle in the hills of San Francisco; and the founder of Soho Tiffin Junction, another fast-casual concept, this one inspired by the classic Indian boxed lunches of his childhood.