One thing I noticed when I worked in restaurants or cafeterias in America was that chefs would often sauté a boneless breast of chicken and pour different kinds of sauces over it for a variety of dishes, e.g., chicken piccata. And, of course, I found baking and roasting as two of the most common cooking methods. As opposed to these methods, the Indian way of cooking mostly involves braising or stewing. In other words, the main ingredient (e.g., fish) would be first fried and set aside. Then spices would be sautéed and water added. Once the liquid starts boiling, the fish or vegetables would be added for a simmer. The cooking is done when the meat or vegetables have become tender and the liquid (or gravy) has thickened a bit.
Does anyone think otherwise? Comments welcome.