Review Criteria
Major changes to the scoring in 2025 with much more weighting on the score for food. This was last altered in 2009 with a change in the committee.
The original constitution, that all members must abide by, remains in place.
The table used for scoring is below:
| Item | Your score | NO half points |
| Starters | out of 10 | |
| Mains | out of 10 | |
| Veggies | out of 10 | |
| Naan | out of 5 | |
| Rice | out of 5 | |
| Service | out of 5 | |
| Hygiene | out of 5 | |
| Location | out of 5 | |
| Ambience | out of 5 | |
| TOTAL |
Apart from the quality, taste and value for the food, other criteria to consider is:
Food
- Are there any different starters from the normal list?
- Are the starters prepared in the kitchen or cooked from the freezer?
- Is the food well presented and kept warm? Table heaters or warm plates?
- Is there a large range of items on the menu and does anything special stand out? Does the menu clearly show how spicy a dish is? Easily readable?
- Will the restaurant provide something that is not on the menu?
Restaurant
- Are staff sufficiently attentive without being too keen? A sense of humour is also essential.
- Are the facilities clean? Will the staff let you see the kitchen?
- Would you want to bring your partner along another time?
- Is the curry house pleasantly sited? Does it sit nicely in its surroundings? What about the proximity to pubs? Car parking?
- Ambience covers a range of things such as lighting, decor, music. Is the dining experience enhanced by the ambience of the surroundings?
MK Curry Club 