> And the reason pre-cooked meat pieces are added to curries in restaurants is that we need to get the food to you in 5-7 minutes. We can't cook it leisurely fo

> And the reason pre-cooked meat pieces are added to curries in restaurants is that we need to get the food to you in 5-7 minutes. We can't cook it leisurely for 25-30 minutes in the gravy like we would do at home. It's called "mise en place" in the restaurant business. Some years ago I fell into a Youtube rabbit hole of British Indian Restaurants. (Actually most seemed Bangladeshi) In Britian Indian cuisine has a far more "takeout" status. Hence BI restaurants started to deconstruct popular dishes into components which can be prepared in advance and combined into different dishes. It may not be original but I found the process of adaptation rather fascinating. (Here in Germany it seems rather worse. Also takeout status, but I suspect a lot of takeout orders are simply microwaved stuff.)