Why Doesn't India Have a Proper Ramen Yet?

Just a random thought came to my mind. Now that I think about it we have centuries of experience with spices, aromatics, and layered flavour. And yet our instant noodles are still just a masala sachet and hot water. A good bowl needs stock. Slow-simmered chicken or a roasted soy base. Ginger, charred onion, star anise. Indian kitchens have been doing this forever, just not in a noodle packet. We clearly know how to build a rich broth. So why is nobody doing this?

What ramen do you guys prefer, and would you eat an Indian one?