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Restaurant Critic & Food Blogger
Sizzling Bombay, Bel Air, MD
There comes a time when we just want to dine out and enjoy a good meal. The concern is that this Covid 19, inflation has hammered the restaurant industry. They've had to reduce their menus and eliminate dishes that aren't as popular, and purchase items at the cheapest price or substitute alternatives that are just as good or buy cheaper cuts of meats. The prices has skyrocketed. and of course they pass on these increases to us. So what are we suppose to do. We know the meal is going to be expensive, that's a given but reducing the quantity for the price is darn right obscene.
I love Sizzling Bombay, I know there are 2 other Indian restaurants in the area but I enjoy the quality of food. My favorite has always been Lamb Korma. It's made with yogurt and cashews and its so creamy served with chunks of tender lamb along with a serving of Basmatic Rice. I usually order the garlic naan and an oder of samosa.
Well, what I received were sraps of lamb with fat on i. Don't get me wrong, a little fat is ok but the days of a chunk of tender lamb was not there. Literally these scraps were covered with the creamy korma sauce.
I was a little disturbed but when I got the bill, it just wasn't fare. My view is either give the customer what they want and adjust the pricing but don't offer literally scraps of lamb and charge me full price.
I'd rather pay more and have the lamb chunks than for you to save money and offer me scraps and charging the same price.
I think you should be concerned for customers to come back or have them tell others of the great value you offer.
I know you have the lunch buffet, frankly it's not very interesting, so, yes, it's a bargain to eat all you want but really not much of a selection.
On a scale of 1 to 5 with 5 being excellent, I give Sizzling Bombay and (-50) and get your act together. You underestimate the customer. They'll pay more for good value. They may not frequent your establishment as often but you'll have a dedicated and loyal customer.
Chef Woo Can