Bubbaray

ohh, struck a bit of a nerve there. Quite a lot of knowledge for someone who has only been there once? As for the nationality of the staff I don't believe I mentioned anything apart from the fact that they are not very good chefs, this thread shoudl searve as testimant to that. Please don't try and make this a ethnicity issue, my only issue is to do with the skill of the chefs. Good night randomly generated user....

Looks like we have some more 1st time posters who just have to tell us how great Dosanj is! Hi there Dosanj, sorry, ah hem.... new, randomly generated user name members. And yes they do Tikka Chicken Masala but you have to wait for the "chef" to look up the recipie on the internet and then nip round to the tesco on west street for the ingredients

nawaab I think, not heard much about it though, only saw it the other day.

Now I think that is a good idea, give the cusomer the choice and there is nothing wrong with a bit of flash, Agraah did it well, Akbars in Leeds did it well (at least it had when I was living there a couple of years ago) and a few more have done it well in sheffield. It's nice to go for a curry when it's not at the end of a session (as was the tradition) and to make a event of it, it's good to see the curry house being brought into the mainstream at last but things have to be spot on to help the industry grow. I personally do not want to see the return of the oily 11pm post session curry. Bring on the mainstream. I would love to see an Indian restaurant source all their meat though, Agraah do a little but I would love it if one could cite all the sources, that would be nice as I do believe in locally sourced produce. now that would be a selling point.

Nope, the only connection was a work friend, once went to Senta for advice, thats how I heard about the restaurant, what got my goat is the fact when I saw their website they quite obviously contradicted themselves in the use of their "Finest ingredients" so I thought that I would have my say in this open forum. then Dosanj tries and fob's my comments off, which I have to say made me a little annoyed and then I got a lack of reply from Dosanj, I find going for a meal a combination of food and service, quite frankly I have had nights ruined by surly service (Bar 23 for example, in one of my other posts) where as other restaurants have made the night by good service (Milestone, big props) I just think they are charging too much, they contradict themselves and their service sounds shocking. If they can't take constuctive criticism, and I have offered it constructivly (make you own Ghee and don't put pictures of elmlea on your website if you're advertising the finest ingredients) Nice to see you joined today just to reply to me... Pity Dosanj has not offered me the same courtesy?

Sounds like expensive food and surly service to me? See my previous posts for comments about the quality of their "Finest ingredients" I bet that they gave the critic preferential treatment though, probably was'nt that hard to notice the critic as they were taking pictures of the managment and kitchen!

I have been twice. The first time was hit and miss, the £8 scallop starter was just one scallop sliced into slithers, very tight. My main was a beef wellington which was not bad but there were 10 of us and we asked for various side dishes and they brought us ont just 2 mixed veg side dishes which was not what we asked, but we thought that by the time we would have corrected them our mains would have been cold! So we had a very small side orders, then they tried charging us for our for what we ordered, so we complained. The 2nd time we went they had changed the menu and it was just a little weak all round the quality and service had gone down hill and it just feels like they are trying to be too tight. If they pulled up their sock they would have a winner on their plate (for give the pun)

Dasanj was reviewed in the Sheffield star this week, not a great review!

I have to disagree with the service in the milestone, I have had nothing but great service, even on busy times. There was also one occasion we aske for a bottle of prosecco, unfortunatly they didn't have any but the offered us a bottle of house champagne for the same price. Good Work Fellas

Piccolino's (near winter gardens) would be a chain restaurant.

Used to love Perfect cusine and now it seems to have gone downhill fast, service has been shocking (waiting for over 2 hours for delivery), food being tepid when arriving and the quiality appears to have gone down hill. Does anyone have any other stories (good or bad) Hopefully they will improve as I loved their tikka paneer : )

Wig and pen or the milestone are both great and do good offers Sunday lunch at the milestone rocks though

I have to say that the new seats at Vue are great but in some of the cinemas the leg room suck balls! Screen 6 is the best in my opinion

This sounds awsome I really want to go on the sunday : )

Dosanj In reply to your post I does not sound like you are using the best ingredients, for starters you are using Elmlea (According to the picture of the chef cooking that your website) this is a UHT cream (Butter milk and vegetable oil to be precise), what you call a sub and I am taking this directly from the picture that is posted on your website, or is this a generic picture of some random chef (if that is the case then that feels like false advertising). Your Ghee is a very generic brand and is not the “Finest ingredient” there are a lot more opulent brands available (Again I am referring directly from evidence from your website), you could even be really fancy and make your own, it’s easy, there a plenty of local, organic producers of exquisite butter that you can make it from! If you are making the claim that you are using the “Finest ingredient” then you have to back it up, where do you source you meat, Vegetables, pulses, etc from? Are they local, do you import. You cannot just make a claim that you use the finest ingredients. At least places like Aagrah have a little area that show off the fish and other products so that you can see the freshness of its produce. People now want to know where their produce is coming from, places like Wig and pen, Platillos, The Milestone and artisan all advertise where their produce comes from and the staff are well informed about this as well. You cannot just claim your ingredients are the best without citation, information which your menus do not supply! Judging from RA16’s comments the meat sounds like it is not up to scratch at all, along with the service! (RE: service: Not been so I cannot quote that 1st hand so I am relying on the damning review by RA16) . I see now that you are offering rice and Naan’s with your main courses, but what if you don’t want rice, do you offer a substitute (Tarka Dahl or some other side dish) I know when I go to a restaurant I like to have an option of the sides that I want, not just be lumbered with the basic bog standard, this is something like what Balti king would offer! Give people choice don’t just force them into it. Some people don’t eat much and may only want a main (one of my friends often does that) in that case it would be 50% more expensive. I liked “17 years experience in the retail food industry”, but does running a “convenience store” (quote from SENTA website) really qualify as working in the “retail food industry”? Oh and there is Nothing wrong with brothers working together as long as there is no Nepotism involved? Oh and spell my Username right next time It’s not difficult it was on the same page as your post!