Another consideration is the trans fats (opaque white gloop) that most Indian and Chinese restaurants add to their sauces, etc., to improve the texture and longevity. I saw a tv show on this stuff and it looks like smoothly blended, almost see-through wallpaper paste. Our bodies cannot process this new food technology innovation and we can get serious health problems from ingesting it but it is dirt cheap and makes sauces extra smooth. Dr. Atkins cautioned against trans fats.
Trans fats are added to commercial cakes, biscuits, and a wide array of both sweet and savoury foodstuffs including ready meals and desserts. I always check the labels to avoid it but in a restaurant meal you can't know so go easy on the sauces.
Chinese is full of monosodium glutamate too and sugar, tons of it, in the sauces. Such a pity lol cos it tastes gorgeous.