If paneer khurchan in their favourite restaurant (or in their home) is cooked a certain way, they won't tolerate a deviation of more than 10 per cent in a new restaurant. And if a new restaurant tries to juxtapose two traditional dishes in the same dish, diners will purse their lips and take their custom elsewhere.
Any new Indian restaurant has to do a skillful job of representing a multiplicity of Indian cuisines without any loss of authenticity