Yes, but by cooks from South Asia. Good enough for me! Much food from the orient is also created, by oriental chefs, in their adopted homelands, often to make use of readily available native produce rather than what could be easily got "back home." Go to China and try ordering some of the offerings in Chinese restaurants in the West, and you'll get some weird looks. Crab Rangoon, for example, is just about impossible to find in China, simply because cream cheese is very rare there.
On the other hand, Kung Pau Chicken, while available both in America and China, is different in each place, because in America sichuan peppers were banned as "dangerous for human consumption" from 1968 to 2005, so bell peppers were usually substituted.