More than eight years ago, Kiran Verma opened the doors to a small restaurant in west Houston, convinced there was a market for her classically prepared Indian dishes.Little did she know then that not only was there a market for her innovative food, but that she was pioneering a movement to bring her native cuisine to a new level of quality, imagination, and style. In the ensuing years, she introduced Indian food to scores of new people and raised the expectations of how and where it can be served. Suddenly, the passion with which diners in London and cities across Europe expressed for the cuisine found an outlet in Houston.