yeah, i don't think suvir's stuff is indian-american in the way i mean it in the piece--though there's no reason it couldn't be thought of as a type of indian-american cuisine. there's an outfit here in the twin cities called hot indian foods that might fit as well. they combine indian dishes/flavours with current american fast casual trends--bowls, tacos etc. not my cup of tea, really, but i'm not their market.
but i think it's safe to say that there is such a thing as american chinese and also american japanese. i don't think the same thing has happened yet for indian or korean or thai--in a couple of those cases what you have is more americanized restaurant food: creamy indian, sickly sweet thai.
it might also be the case that an organic american version of new-er immigrant cuisine is unlikely to develop from home kitchens anymore because ingredient availability now is so good in most parts of the u.s. the average indian cook doesn't need to hybridize because they can find what they need if they can cook or they can find reasonable frozen versions if they can't or are lazy.