Ash yoghurt sauce/dip to help with the spiciness
Every native Indian or any Asian kitchen chef in Lithuania says that all of the dishes are much less hot or spicy in Lithuania and adapted to the locals. In UK and especially London the population of Indians is really high so of course it is more original hottnest and spiciness.
Some or maybe I should say most of the spices like cinnamon, cumin, oregano, hot chilies, garlic are great killers of bacteria. But for example ginger or per has lower properties in this area.
So historically, especially in the North of India where the water was in terrible condition (I believe still is not as good quality bas in Europe or states) they used lots of spices for the health reasons and as well to prevent food from spoiling using butter and oil, a lot of it.
It is not just in India, in many hot areas the food tradicionally is more spice or hot.
As well I noticed that most of the foods are processed in some way.