Just a question - at all the Indian restaurants we've been to up here in
the New England area, the portions have always been so small in
comparison to other restaurants - both American and other ethnic
restaurants. At 3 different Indian restaurants we've been to in the
state, they serve their curries in dishes that are equivalent of about
1.5 cups and yet their prices are in the $9-11 range.

Anyone have any idea why? Is it the spices that are used?

N.

In article <amF9d.191$UR6.44@trndny07>,
spamalicious > wrote:

> Just a question - at all the Indian restaurants we've been to up here in
> the New England area, the portions have always been so small in
> comparison to other restaurants - both American and other ethnic
> restaurants. At 3 different Indian restaurants we've been to in the
> state, they serve their curries in dishes that are equivalent of about
> 1.5 cups and yet their prices are in the $9-11 range.
>
> Anyone have any idea why? Is it the spices that are used?

They're probably normal portions--or proper ones, that is. Most
restaurants in the US serve ridiculously large quantities of food.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Fiscal greed. At the same time you can totally pig out at the lunch
buffet for a reasonable price.

spamalicious wrote:
>
> Just a question - at all the Indian restaurants we've been to up here in
> the New England area, the portions have always been so small in
> comparison to other restaurants - both American and other ethnic
> restaurants. At 3 different Indian restaurants we've been to in the
> state, they serve their curries in dishes that are equivalent of about
> 1.5 cups and yet their prices are in the $9-11 range.
>
> Anyone have any idea why? Is it the spices that are used?
>
> N.

On Sat, 09 Oct 2004 06:50:22 GMT, "Kent H." >
wrote:

>> Just a question - at all the Indian restaurants we've been to up here in
>> the New England area, the portions have always been so small in
>> comparison to other restaurants - both American and other ethnic
>> restaurants. At 3 different Indian restaurants we've been to in the
>> state, they serve their curries in dishes that are equivalent of about
>> 1.5 cups and yet their prices are in the $9-11 range.
>>
>> Anyone have any idea why? Is it the spices that are used?
>>
>> N.

Usually you order a few dishes and some rice or the special breads
they make. These portions always turn out to be more filling than they
look. A few spoonfuls go a long way.

On Sat, 09 Oct 2004 06:50:22 GMT, "Kent H." >
wrote:

>> Just a question - at all the Indian restaurants we've been to up here in
>> the New England area, the portions have always been so small in
>> comparison to other restaurants - both American and other ethnic
>> restaurants. At 3 different Indian restaurants we've been to in the
>> state, they serve their curries in dishes that are equivalent of about
>> 1.5 cups and yet their prices are in the $9-11 range.
>>
>> Anyone have any idea why? Is it the spices that are used?
>>
>> N.

Usually you order a few dishes and some rice or the special breads
they make. These portions always turn out to be more filling than they
look. A few spoonfuls go a long way.

spamalicious wrote:

> Just a question - at all the Indian restaurants we've been to up here in
> the New England area, the portions have always been so small in
> comparison to other restaurants - both American and other ethnic
> restaurants. At 3 different Indian restaurants we've been to in the
> state, they serve their curries in dishes that are equivalent of about
> 1.5 cups and yet their prices are in the $9-11 range.
>
> Anyone have any idea why? Is it the spices that are used?
>

I have eaten in several Indian Restaurants in the Niagara (Ontario) are and
the servings were more generous than that. Last week we ate in a vegetarian
restaurant in Montreal where the prices were incredibly low. The dinner
special was served on a tray with rice, three different dishes, nan and a
dessert sweet for $4.95. We each had an appetizer (3 somosas with dipping
sauce) and a mango lalli. Total for three of us was just over $26. The
decor was not glamorous but the food was good and filling.

spamalicious wrote:

> Just a question - at all the Indian restaurants we've been to up here in
> the New England area, the portions have always been so small in
> comparison to other restaurants - both American and other ethnic
> restaurants. At 3 different Indian restaurants we've been to in the
> state, they serve their curries in dishes that are equivalent of about
> 1.5 cups and yet their prices are in the $9-11 range.
>
> Anyone have any idea why? Is it the spices that are used?
>

I have eaten in several Indian Restaurants in the Niagara (Ontario) are and
the servings were more generous than that. Last week we ate in a vegetarian
restaurant in Montreal where the prices were incredibly low. The dinner
special was served on a tray with rice, three different dishes, nan and a
dessert sweet for $4.95. We each had an appetizer (3 somosas with dipping
sauce) and a mango lalli. Total for three of us was just over $26. The
decor was not glamorous but the food was good and filling.

> On Sat, 09 Oct 2004 06:50:22 GMT, "Kent H." >
> wrote:

> >> Anyone have any idea why? Is it the spices that are used?

I might bet it is lack of competition. Personally, restaurant Indian
cooking is very rich, and a little is all I require.
Perhaps, if there aren't many, they have to go get their staples from
far away.
How many Indians do you see in these restaurants, BTW?
That said, really good Indian cooking is more time consuming than
getting together a delicious stir fry or doing up most meat dishes.
Heck, even my extra-wonderful roast chicken is a breeze to put together.
Making good Indian food, from making the cheese, to grinding the spices,
the stiring and testing and altering that goes on is incredible. I
always suspected the Indian food was mostly jarred slop heated up with
too much salt and oil.
blacksalt

> On Sat, 09 Oct 2004 06:50:22 GMT, "Kent H." >
> wrote:

> >> Anyone have any idea why? Is it the spices that are used?

I might bet it is lack of competition. Personally, restaurant Indian
cooking is very rich, and a little is all I require.
Perhaps, if there aren't many, they have to go get their staples from
far away.
How many Indians do you see in these restaurants, BTW?
That said, really good Indian cooking is more time consuming than
getting together a delicious stir fry or doing up most meat dishes.
Heck, even my extra-wonderful roast chicken is a breeze to put together.
Making good Indian food, from making the cheese, to grinding the spices,
the stiring and testing and altering that goes on is incredible. I
always suspected the Indian food was mostly jarred slop heated up with
too much salt and oil.
blacksalt