Unauthentic Curry

Since last 18 years I have been working in Indian food industry as a chef and restaurateur. I looked around and found that almost all the Indian chefs, and restaurant owners claim  that their curries (though made with shortcuts and made with same old gravies) are authentic. 

In reality they are based mainly on North Indian and Mughlai cuisine and so many great dishes are ignored. I find it unfair and unjust.

 

When people argue with me that some of the curries are Punjabi curries, my counter argument is, do Punjabi people have onion gravy at their home to add to all the curries? Do picking up the names make it authentic?

 

So many questions remained unanswered for me..

 

Is there any documentation or standardization of Indian recipes?

 

Why these people are not inclusive about regional delicious dishes?  

 

Why breads are to be made always in Tandoor? Is it such a common thing in all over the India? Why not other techniques? 

Why not healthy options from traditional food like millet breads?

 

Why the curries had to be always thick? (We accept the Thai curries with their runny nature but Marathi rassa gravy had to be thick).
 

It became a never ending story for me who was always in search of the real good Indian food. It was a shame that chefs who hadn't tasted Maharashtrian curries or never new about such a great heritage of Indian regional culinary art started defining it with the lack of knowledge and passion.

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With the same logic, my food doesn't fall in the so called 'authentic' category of Indian food and I feel proud to call it 'UNAUTHENTIC'