A study by the Food Standards Agency has found that in the UK a quarter of takeaway curries contain illegal levels of potentially harmful chemicals.
(The law currently allows curry sauces to contain up to 500mg/kg of artificial colour but one sample was found to contain five times this level. Basically a cocktail of tartrazine (E102), sunset yellow (E110), ponceau 4R (E124), carmoisine (E122) and allura red (E129). And yet if you served up a brown or light yellow curry, customers would probably complain.)