Following the popularity of the Curry Cauliflower salad came sweetgreen’s Curry Chickpea Warm Bowl in the winter. Made with quinoa, chickpeas, carrots, cabbage, cilantro, raisins, almonds, roasted chicken, hot sauce and curry yogurt dressing, the bowl packs a spice-filled punch perfect for cold weather cravings.

Indian flavors also made its way into sweetgreen's beverage menu. The chain offers Carrot-Turmeric Fresca made from carrot juice and turmeric.

Independent restaurant Olmsted in Brooklyn, N.Y. uses Indian cuisine as inspiration for its gobi pakora, or cauliflower fritters. The restaurant also serves duck chakna — a southern Indian stew — with red lentil naan and pear chutney.

Vermilion, with locations in Chicago and New York City, combines Indian and Latin elements for a unique fusion experience. A brunch bar available Friday through Sunday at the Chicago location features frankies and dosas.

Frankies are wraps made with flaky, fried paratha, popular in Mumbai.

Dosas, popular in southern India, are crepes made with lentil and rice flour. Fillings for the frankies and dosas at Vermilion include classic potato, chorizo curry leaf, tamarind shrimp and duck vindaloo. They can be topped with assorted chutneys, such as chile mint, coconut cilantro and tamarind date.

The Kati Roll Company — a fast-casual chain with four units in New York City and one location in London — bases its menu off of the kati roll, which is similar to a frankie. The kati rolls are available in a traditional paratha or in a whole-wheat roti.

At Biju’s Little Curry Shop in Colorado, the dosa is offered as a waffle rather than as a thin crepe, which helps the dosa hold up for up to 45 minutes and sustain its traditional crispy texture. Founder Biju Thomas plans on introducing the waffle versions at the chain’s two locations inside Whole Foods Markets.

All of Biju’s menu items are vegan and free of dairy, nuts and gluten with exception to meat-evident dishes like coconut curry chicken and masala beef and the chain’s flatbreads.

Fast-casual concept Choolaah Indian BBQ cooks chicken, lamb, salmon, vegetable croquettes and the mild cheese paneer in the tandoor — a top-loading, wood-burning oven from north India. They are available as a thali, a set meal with a choice of rice, bread and a side dish, including spiced chickpeas, tandoori vegetables and two types of dal, or lentil soup.

Diners at Choolaah can also have their food in bowls, over greens or basmati rice, or as Tandoori Wraps.

The tandoor is becoming more common in non-Indian kitchens as well. Chef Douglas Katz has been cooking with tandoors at Fire Food & Drink in Cleveland since 2001. Katz makes skewered pork chops, steak, whole fish and even smoked bacon in the tandoor.