First of all, Indian cuisine doesn’t use peanuts at all, so it would be fair for a customer to assume that a classic Indian restaurant wouldn’t have them on site. We lived in India and Nepal for four years and getting peanut butter was a challenge. Therefore, it was highly unusual for an Indian chef to make the switch to the cheaper peanut powder - especially since in the food industry it is well known how dangerous peanuts can be to some people. Making the switch without disclosure is, I think, an act of gross negligence - not to mention extremely poor Indian cooking. Secondly, the almonds used in this dish would not be processed. They are raw nuts taken right out of the shells.