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Yesterday most active thread was a thread that I've already discussed about the Montgomery County Board of Education elections. The primary was held yesterday, creating a lot of interest in that thread. The most active thread after that one was a bit surprising. Titled, "Why is Indian food always expensive?" and posted in the "Food, Cooking, and Restaurants" forum, this is not a topic that I would expect to be more active than Taylor Swift, the Gaza war, and bike lanes. Yet, here we are. The original poster started the thread by, as the title indicates, asking why Indian food is so expensive. According to the original poster, naan is always $5 a piece and palak paneer costs $22. Moreover, the original poster claims, this is true of every city, not just Washington, DC. The first four responses were all from posters in California who claimed that Indian food tends to be cheaper out there. Other posters also suggested cheaper options. Many posters responded saying that the relatively high cost of Indian food is due to the large number of ingredients and its labor intensive nature. As labor costs have risen, prices have followed. Some posters suggested that small family-owned restaurants are often able to rely on family members for staff and reduce their cost of labor. I am far from an expert on India, but I've always heard about its many languages and many different cultural groups. Given its diversity, it is no surprise that generalizing about the country's cuisine is not easy or even possible. I think that this explains much of the debate in this thread. Whereas some posters insist that expensive ingredients and labor-intensive preparation are required, others argue that neither of those are true and that, in fact, Indian food can be prepared at home cheaply and easily. It appears that both sides in this argument are correct. It simply depends on what specific Indian food you are discussing. Moreover, it also depends on how true you want to remain to the traditional recipe. One poster pointed out that butter chicken traditionally should rely on leftover tandoori chicken and therefore the first step is to make tandoori chicken. But another poster praised instant pot butter chicken. There are obvious differences in ease of cooking between these two styles. One of the more absurd aspects of this thread was a huge several-page debate about the cost of naan. A poster disputed the original poster's claim that it costs $5 a piece. However, several posters described recently paying close to that, if not more. Then a poster, relying on Google, took it upon himself to dispute their first-hand experience. As a result of this thread, I am probably going to be ordering Indian food for lunch. For the record, I will be paying less than the original poster claims to pay. I've always seen naan as the item on which Indian restaurants make their money and reluctantly pay more than I think it is worth. But even so, it will only be $4. Moreover, that is for garlic naan. Plain naan is only $2.50.