When I go to a restaurant , whether it be Indian, Italian, Mexican, Chinese, I use that as my standard as far as what I expect the cuisine to taste like. I've eaten at many restaurants , and aside from some regional differences, Indian food here in NY taste similar to that in Cleveland, Montana, Virginia ... I have not really travelled abroad, so I cant compare to the actual region of origin. So, when I cook Ethnic food, I use these restaurants (and their dishes ) as an example / goal of what Im tying to create.
With all that said, I often have trouble duplicating a particular taste, probably for multiple reasons ( some mentioned in previous posts).
I cant get my wok up to the temps the restaurants can, so just the physics alone prevent me from cooking things the same way.
I may use the same ingredients on paper, but even different brands of certain ingredients can change the final outcome of aa dish.
Many times, a recipe is written down for the sake of having int written down, but a lot is based on tasting as you go along, since, for example, some tomatoes are sweeter, some more acidic, some juicier ... So just cause you're using the same ingredient as written, it likely has subtle differences , that the person of origin can modify as cooking , compared to the person just following a recipe cant.
In my situation, Im trying to make a healthier version, so I may reduce the amount of oil, salt ... where a restaurant (in many cases) is more concerned that it tastes great, rather than if it could clog your arteries or spike your blood pressure.
When I cook an Indian dish, you definitely know its Indian by the herbs, spices and flavor profile, but in most cases , tastes like its missing something , that would push it up to the next level ( restaurant quality). Same goes with Chinese and other cuisines.
Not that it tastes bad, just can't duplicate it.
I love to cook and experiment , so I will never stop cooking ethnic dishes, cuisines... I find it challenging ( in a good way). Allows me to find and experience new ingredients. And even culturally, its like traveling around the world without leaving the kitchen.