CURRY COOKOFF RULES
Competition Brief
Each team must cook:
- At least One gallon of Indian or Bangladeshi–style curry
- One savoury Indian/Bangladeshi–style side dish (official judges only)
What to Cook
Teams are required to prepare at least one gallon (8 pints) of Indian or Bangladeshi–style curry.
The curry may include any meat, combination of meats, fish, or vegetables, cooked with spices and other ingredients in a sauce or gravy.
This main pot of curry will be judged by:
- Our official judging panel, and
- Members of the public participating in the People’s Choice Award.
In addition to the main curry, teams must also prepare ONE portion of a savoury Indian/Bangladeshi–style side dish.
- The side dish is judged by the official judges only
- It is not required for public tasting
Menu Submission
- Each team must submit a menu description of both the main curry and side dish no later than one month before the competition
- Judges will score dishes against the submitted menu description
- Judges will not know which team submitted which menu
- Any deviation from the submitted menu on competition day may result in lower scores
Cooking Rules
- All food must be cooked from scratch on site
- No pre-cooking or pre-marinating of meat is allowed
- Commercial curry powders are permitted
- Commercial “just add meat” sauces or complete spice mixes are NOT permitted
Teams will have 4 hours to prepare and cook both the main curry and side dish.
Judging Criteria
The curry and side dish are judged separately using the following criteria:
- Appearance
Dishes should look appetising. Presentation matters — wow the judges with your board! - Aroma
The aroma should be inviting and reflective of the spices and ingredients used. - Consistency
- Curry should have a good balance between sauce and meat/vegetables
- It should not be dry, watery, greasy, grainy, or lumpy
- Side dishes should be well formed and clearly match the menu submission
- Curry should have a good balance between sauce and meat/vegetables
- Taste
The most important factor. Judges will assess balance of spices, depth of flavour, overall deliciousness, and how well the main and side complement each other. - Creativity
Originality in recipe and flavour combinations can help your dish stand out.
⚠️ Judges are allowed only ONE spoonful of each dish — make it count!
Official Judging Submission
- At the end of the cooking period, the head chef will submit the official judging samples
- Each team must provide:
- One bowl/plate of curry
- One portion of the side dish
- One bowl/plate of curry
- Curry and side dish submissions will be handed in at separate times (1pm for your side dish and 3pm for your main dish), using your own serving dishes. This is your chance to be as creative in your presentation as you want! Make sure your food looks amazing! Be sure to WOW our judges with your presentation skills. This will form part of your ‘Creativity’ score.
- Enough food must be provided for six judges to enjoy a generous spoon/forkful of each dish
- Presentation boards and serving dishes are NOT provided by the organisers. Please bring your own.
Judging is anonymous to ensure fairness and integrity.
People’s Choice Award
- Members of the public can sign up on the day to take part
- Only the main curry is included in public tasting
- Samples will be served using official tasting spoons and pots provided by the organisers
- People’s Choice tasting will begin after all teams have submitted their official judging dishes
Health & Safety
Health and safety is our top priority.
- All food must be prepared in a clean and sanitary manner
- Nitrile gloves (can be supplied) must be worn at all times when handling ingedients
- Meat and vegetables must be prepared on separate chopping boards, or boards must be thoroughly cleaned between uses
- Conditions are subject to inspection by the Chief Judge/Organiser
- Failure to comply will result in disqualification
Teams & Equipment
- Teams may consist of any number of people (recommended: 1–5)
- Teams must provide all ingredients, utensils, and cooking equipment
- This includes gas stoves or BBQs and fuel
- Portable Campingaz-style stoves are recommended
- As the event takes place in a field, a gazebo or shelter is strongly advised
- A full and comprehensive competitor’s information pack will be supplied after application and entry fee received
Entry Fees & Prizes
- £15 per team
- £25 per team if entering both Curry and Chilli competitions
Prizes
- 🥇 1st Prize: £300
- 🥈 2nd Prize: £150
- 🥉 3rd Prize: £50