Bosses at an Indian restaurant have slammed a diner who left a one-star review in a row over 'powdery sauce' despite finishing their plate of food.
The customer has vowed to never return to Mehek restaurant after complaining his chicken tikka was made from 'powder'.
The reviewer stated: "Unfortunately we won’t be visiting again, the food was terrible. The chicken tikka was made from powder. I also noticed that a few other customers' dishes were the same as ours. Please take my advice and find somewhere else."
But the venue - in Bottomhouse, near Leek - has hit back, Stoke on Trent Live reports.
The venue says the diner completely finished his meal and then, after complaining, turned down the opportunity for a replacement dish.
In response, Neil Taylor said: "We asked how your food was, and you replied that it was 'c**p'.
"When we asked what specifically you did not like you said the sauce was powdery.
"We explained that as is common in most Asian restaurants we do use almond powder and we do not use coconut powder.
"As you'll recall, we offered to replace your meals with an alternative meal of your choosing, but you declined this, and proceeded to clear your plates.
"We find it hard to believe that having served the very same meals to many other guests both that evening and on many, many previous evenings that you found it so unpalatable, and as a small family-run business we are devastated that you chose to leave us a one-star review, and this being your very first-ever TripAdvisor review.
"We understand that on occasions the meal of a customer's choosing may not turn out to be quite as they were expecting, especially on visiting a restaurant for the very first time, hence our offer to replace your meal with something else.
"I don't know what more we could have done to address the situation. Perhaps you wanted a free meal?
"Can you please let us know the Indian restaurant that you usually frequent as we would very much like to visit there and sample there sauce in order to find out what their special secret ingredients are in the hope that we can learn something and perhaps we can improve our menu."
