What state, country or provence? What kind of Indian? (one has cuisine, the other has fry bread).

. . we will presume this cuisine has at least a passing familiarity with the the Indian subcontinent (where unleavened (but puffed) fry bread is called puris) and the chicken was probably some imitation of tandoor.

Yes, this is certainly a cultural disconnect of major propotions, serving a beef free cuisine in a beef based décor, the two normally separated by half the diameter of the Earth.

Chicken is an expensive luxury item in India reserved for special occasions, and butter is costly too, so consider yourself fortunate. I'm not sure why chicken is expensive there and cheap just about everywhere else. They don't eat much pig either because edible grade pig requires high grade feed competeting with people, but chickens will eat anything, including chickens (and they looove spiders, by the way).

On the other hand, in this age of outsourcing to the lowest cost country, I'd recommend becoming more familiar with the (several) cuisines of India, for they have mastered the art of making really tasty food from really cheap ingredients.

Southeast Asia isn't far behind - it takes me weeks to get through a 5 pound lump of dead cow these days. Perhaps this restaurant is just a bit ahead of the times.