Findings by the Food Standards Agency which show many lamb dishes served up in restaurants and takeaways around the country contain other cheaper meats must be a huge concern for Bradford’s curry industry.

The high cost of lamb has been blamed for the food fraud being carried out by unscrupulous business owners who want to cut costs and maximise profits.

The situation must be particularly galling for legitimate companies who play by the rules and must fear being tarred with the same brush.

Retaining customer confidence is a vital ingredient in maintaining and building on the success of any restaurant and it has wider implications for the district’s economy too, coming at a time when Bradford Council leaders are actively pursuing more restaurant owners to establish themselves in the city.

West Yorkshire Trading Standards has for some time been targeting curry restaurants which has resulted in successful prosecutions But, as its chief officer David Lodge points out, customers can play their own important role in helping to drive the criminal businesses out.

He urges people to challenge restaurant owners if they suspect the food on offer is not what it is claimed to keep them under pressure to serve up what they should.

And Councillor Val Slater’s sound advice is for people to avoid outlets with poor hygiene ratings – something which can be easily checked out on the Food Standards Agency website.

By following both tips it can be hoped that simple economics will ensure that the outlets prepared to deceive their customers are well and truly cooked as their custom dries up.