Curry Scoring and Pricing Details

1. Sep 1997 - Feb 2001 we visted each in turn. There was about 22 restaurants at that time.

2. Mar 2001 - Jan 2003 we entered the elite into a knockout competition. That way we got to go to the better places more often. In this period we also visited new restaurants, one we thought may have changed, and some we hadn't been to for a long time.

3. Feb 2003 - Sometime in 2006 current knockout competition!

Each curry house was scored out of 10 for a number of categories. These scores were then weighted to give an overall percentage rating. The weightings are as follows:

Range of choice    = 10%
Starters/poppadoms = 10%
Main course        = 50%
Service            = 20%
Atmosphere/decor   = 10%

In the summary table, the scores on each visit to a particular restaurant are averaged in such a way that over time the most recent score gets the most weighting. Each time a restaurant is scored the new summary score is calculated as 50% of the new score plus 50% of the previous summary score.

The individual knockout competition scores (Mar 2001 - Jan 2003) are also available.

For the meal price, we work out the cost of a standard meal so that they can be compared. If a restaurant doesn't serve something (e.g. lager) we give it the average cost. The price is not taken into account for the scoring, and in the summary table the meal price on the last visit is quoted. The standard meal is:

Pilau rice
Plain nan
Chicken Madras
Pint of cheapest lager