I always wonder this. A similar takeaway the Indian will usually be 50 % more.

Tbh I think the fresh fruit and veg is dearer in Chinese food than the potatoes and spinaches in Indian. Indian venues use very little variety in way of healthy veg. As for saying the Indian meats take a longer time to cook you are looking unfairly. I believe tikka is done and put aside them mainly added to bought in sauces later. Think about Chinese foods such as twice cooked pork. It is braised slowly as part of the dish. The Chinese use a lot of spring onions, ginger, garlic and other ingredients that are so similar to Indian food. TBH I think Indian restaurants just price up to a point where people would stop buying, and the Chinese charge reasonably

I always wonder this. A similar takeaway from the Indian will usually be 50% more expensive.

To be honest, I think the fresh fruit and veg is dearer in Chinese food than the potatoes and spinach in Indian. Indian venues use very little variety in way of healthy vegetables. 
As for saying the Indian meats take a longer time to cook you are looking unfairly. I believe tikka is done and put aside them mainly added to bought in sauces later. 
Think about Chinese foods such as twice cooked pork. It is braised slowly as part of the dish. 
The Chinese use a lot of spring onions, ginger, garlic and other ingredients that are so similar to Indian food. To be honest, I think Indian restaurants just price up to a point where people would stop buying, and the Chinese charge reasonably.