A huge blind spot in Indian cooking is sauteing or roasting veggies with different animal fats and keeping them crunchy and al dente. Caulifower roasted in bacon grease, okra in tallow, cabbage in schmaltz etc. Ah!
Veggies in India are usually cooked to mush or drowned in stews.

I myself truly jumped into that world only after moving to the US. I've always preferred veggies to have some bite. When I was a kid and mom made cabbage, she cooked a separate portion for me that was very al dente. I hated the soggy kobichi bhaaji. But loved the crunchy one.

When I cooked or ate out in India, focus was either meat/fish dishes. The glamor of "non-veg". Or starchy fast foods. Vegetables rarely featured.
US me however, much more adventurous, excited, and respectful of vegetables. Their actual texture and flavors.

So I discovered new delicious ways of cooking old favorites like okra, cauliflower, eggplant, gherkins, etc. And discovered new ones like Brussels sprouts, asparagus, artichokes.
Now when I go back to India and eat out, I miss vegetables "the way I like them" the most.

I also have to be mindful, when invited to home dinners in India, to really be careful of how much of the veggies I eat. Cos in india, people usually eat just a few spoonfuls of vegetable. My home default is about 250 grams per meal. Once I ate that at a friend's place by habit.

And I realized later to my horror that 4 more people were yet to eat and I'd finished half the sabji.

Since then, I've been careful to calibrate my vegetable portions when a guest in India.

So when I return to the US after India visits, my first food craving is, of course, "Beef, I've missed you."
The second is "ah, crunchy veggies in copious amounts, I've missed you too. Had to eat chutney sized portions of veggies in india."