Crafty little buggers!

"More than 70% of the lamb dishes sampled contained cuts of beef"

http://www.bbc.co.uk/news/uk-scotland-tayside-central-12847094

Where do I sign up to be a tester!

What I am surprised at though is that there is no mention of customers complaining. If they can not tell, it begs the question does it matter. I'd be upset if I were served beef instead but more so because of the deception factor. Surely the beef curry is just as tasty, well it must be if no-ones spotted it.

Most of the indians in my area use mutton instead of lamb which thankfully I prefer.  The advertise the curries as Meat bhuna etc not lamb bhuna.  I would have thought you could detect if it was beef?

Barry

QuoteI would have thought you could detect if it was beef?

Me too, beef has a completely different texture to lamb when slow cooked.

Ray

Barry,

Just checked a few of the TA menus that I have stored away in the cupboard and at least three of them, use the term 'meat curries' rather than 'Lamb'!

I wonder if they are up to the same scam?  I've never used them so I wouldn't know.  Personally, I don't like beef in curry and I'm 99% sure that I'd spot it.

Just on the point of cost, all the lamb dishes on the other menus are priced exactly the same as the chicken dishes.  Wonder how they manage that and maintain equal quantities of both meats in their dishes?

Ray

Quote from: Razor on March 25, 2011, 07:57 AM
Just checked a few of the TA menus that I have stored away in the cupboard and at least three of them, use the term 'meat curries' rather than 'Lamb'!

"Meat" is pretty ubiquitous in the BIR world, at least in the South.  I always use the word "lamb" when ordering so that in the event of a dispute I can point out that I should have been told it was not lamb when I placed my order (of course, I would never object if they substituted goat or mutton).  But I have never had occasion to send a "meat" dish back in a BIR, whereas I once had to in "The Volunteer", an English pub/restaurant at the top of Baker Street : I forgot what the dish was described as, but when it arrived I could immediately tell that at least 1/3 of the "steak" content was protoveg (textured soya protein), so I sent it back and received an apology and an acknowledgement of their fault only when I insisted that they seal the remainder of my meal in front of me and I would then send it off to the public analyst's office for assay !

** Phil.

Quote from: Razor on March 25, 2011, 07:57 AM
Just on the point of cost, all the lamb dishes on the other menus are priced exactly the same as the chicken dishes.  Wonder how they manage that and maintain equal quantities of both meats in their dishes?

I would imagine they simply inflate the cost of chicken to match. I think it's also a game of averages too. I'd wager they sell alot more chicken dishes than meat.

Quote from: Phil (Chaa006) on March 25, 2011, 11:19 AM

Quote from: Razor on March 25, 2011, 07:57 AM
Just checked a few of the TA menus that I have stored away in the cupboard and at least three of them, use the term 'meat curries' rather than 'Lamb'!

"Meat" is pretty ubiquitous in the BIR world, at least in the South.  I always use the word "lamb" when ordering so that in the event of a dispute I can point out that I should have been told it was not lamb when I placed my order (of course, I would never object if they substituted goat or mutton).  But I have never had occasion to send a "meat" dish back in a BIR, whereas I once had to in "The Volunteer", an English pub/restaurant at the top of Baker Street : I forgot what the dish was described as, but when it arrived I could immediately tell that at least 1/3 of the "steak" content was protoveg (textured soya protein), so I sent it back and received an apology and an acknowledgement of their fault only when I insisted that they seal the remainder of my meal in front of me and I would then send it off to the public analyst's office for assay !

** Phil.

Phil

You are a legendary    ;D