> On Sat, 09 Oct 2004 06:50:22 GMT, "Kent H." >
> wrote:

> >> Anyone have any idea why? Is it the spices that are used?

I might bet it is lack of competition. Personally, restaurant Indian
cooking is very rich, and a little is all I require.
Perhaps, if there aren't many, they have to go get their staples from
far away.
How many Indians do you see in these restaurants, BTW?
That said, really good Indian cooking is more time consuming than
getting together a delicious stir fry or doing up most meat dishes.
Heck, even my extra-wonderful roast chicken is a breeze to put together.
Making good Indian food, from making the cheese, to grinding the spices,
the stiring and testing and altering that goes on is incredible. I
always suspected the Indian food was mostly jarred slop heated up with
too much salt and oil.
blacksalt