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27 May 2023 Black salt, for those not in the know, is a pungent smelling, pinkish – grey colored salt used extensively in Indian cuisine. Low in sodium and rich in minerals, it’s said to stimulate the liver, help control heartburn and reduce bloating. Just the ticket for some of the more grizzled members of the OCC. Great name for a restaurant too. And a very popular one at that. Located on a buzzing (and recently pedestrianized) stretch of Daxue Lu, Black Salt was packed when we visited on a balmy Saturday evening in May. Fortunately for us, Jules (former ringleader of OCC splinter group the “OOC”) was in full Zhongguo tong mode and managed to snag us a coveted outdoor spot on the terrace - a decent sized area out front, shaded by trees and sectioned off by a small wall, but close enough to the main drag to feel the Saturday night energy. All very good, which helped earn a none-too-shabby score of 8.1 for atmosphere. For those less fortunate, the inside of the restaurant has a clean, modern vibe to it – nothing overtly Indian about the place, but also fairly inoffensive (NFT-artwork notwithstanding). But we were the lucky ones. After a collective “this will do nicely”, beers were ordered and attention shifted to the menu. Ah yes…the menu. Brushing aside the rather disconcerting picture of a cat next to the word ‘meat’, it was quickly clear Black Salt hopes to offer something for everyone. Not a problem for the OCC – we adopt an openminded philosophy, and if diners want to enjoy a little sirloin fettucine with their chicken tikka masala, more power to them. Some classics were on offer – butter chicken, masala lamb chops, paneer tikka – along with some Indo-Chinese offerings such as Manchurian lotus root. But first things first. Important business to attend to in the form of another chutney challenger. With Bazmati’s departure on the horizon, pretenders have been circling like vultures – this time in the form of an award-winning mixologist. It was lucky we brought chutneys with us as the restaurant had none to offer. We found them equally lacking in the poppadom department but were excited to find ‘Indian chips with chickpea and avocado puree’ on the menu. What could this be? A little chana masala? Paired with a refreshing avocado raita perhaps? And what about the Indian chips – a little mound of mini poppadoms? Nope. Tortilla chips with guacamole and hummus. Seriously. Anyway, moving on… The rest of the dishes were solid, albeit not spectacular. The samosas were crisp, but with a surprising sweetness about them. The chicken tikka was soft and tender, the paneer tikka masala earthy and fragrant, and the butter chicken felt rich and indulgent, but this also had a similarly unexpected (and slightly unwelcome) sweetness. Spice levels were on the low side too, suggesting dishes had clearly been tweaked for a Shanghainese palate. There’s no problem with that, and it clearly draws in the punters. But it meant dishes weren’t necessarily to OCC members’ tastes, nor were they very varied, leading to a rather underwhelming quality score of 6.7. (For what it’s worth, the guacamole was excellent). Food prices were generally reasonable, even if portion sizes were smaller than expected, but drinks were a little steep. Initial excitement at the 28 CNY beers quickly subsided as we discovered they were in fact halves. OCC members clearly think there’s better value to be had elsewhere and awarded a distinctly sub-par 6.4 for value. Service was middling but this is forgivable. The waiting staff were clearly stretched on such a busy evening, meaning orders took a little longer than we would have liked. Unfortunately, this led to dry glasses in some cases – too much for certain OCC members to bear - which in turn led to a less than stellar service score of 6.6. As several members wryly pointed out, a restaurant being too busy isn’t a problem we usually have to contend with. Nor is Black Salt typical of the restaurants we usually visit. Yes, the menu is on the limited side, and yes, the dishes have been adapted for the local market, but there’s clearly a market for both. The Black Salt team did their best to accommodate us and make us feel welcome, which was reflected with a solid 7.1 for customer care, leading to an overall score of 7.0, meaning they are OCC Approved. Customer care 7.1 Service 6.6 Value 6.4 Quality 6.7 Atmosphere 8.1 Overall 7.0

12th May 2023 The India Club, situated within the historic Hotel Strand Continental in London (WC2R 1JA), certainly knows how to transport its diners back in time. As a member of the esteemed Oakham Curry Club, I recently had the pleasure of experiencing the unique charm of this curry restaurant. Walking into the venue felt like, as Giddings rightfully pointed out, “stepping into a time warp”, instantly transporting us to the 60s/70s. The decor, with its vintage furniture and retro wallpaper, truly captured the essence of that era. It was a nostalgic experience that brought back memories of a bygone time. One aspect that truly stood out as mentioned by our member Pep was the “booming atmosphere” within The India Club. The lively chatter and clinking of glasses created an ambiance that was infectious. It was evident that this place was popular among locals and tourists alike, with its vibrant energy filling every corner of the restaurant. The India Club clearly takes pride in preserving its traditional roots, offering an authentic taste of Indian cuisine from yesteryears. The menu boasts a wide range of classic dishes, each bursting with traditional flavors and spices. As member Donny rightly quoted the “food certainly had a level of authenticity”. The chefs certainly know their craft, delivering dishes that are both rich and aromatic. While we, the Oakham Curry Club, have give this curry house an average score of 6.78, which suggests room for improvement, it’s definitely worth calling out that the dining experience is truly unique. It is a restaurant that takes you back in time. We found the restaurant's retro charm, booming atmosphere, and authentic flavors to be a delightful combination. If you're looking for a curry restaurant that offers more than just a meal, The India Club is definitely worth a visit. Customer care - 6.22 Service - 6.28 Value - 6.75 Quality - 6.67 Atmosphere - 8 Overall - 6.78

Nestled in the far-flung suburban district of Jinqiao, lies a hidden gem of an Indian restaurant - Bollywood. Located near a serene river, ideal for a pre-prandial stroll, this restaurant is perfect for families looking to enjoy a delicious meal in a peaceful and cozy setting. As you step inside, you are greeted by a warm, dimly lit and traditional ambience downstairs, with a central bar that adds to the charm of the place. The atmosphere is inviting and intimate, creating a perfect setting for a romantic dinner or a night out with friends. However, as we made our way upstairs, we found ourselves a little disappointed. The bright and stark decor is a far cry from the cozy and traditional feel of the lower level. While it lacks the personality of the first floor, the upstairs seating area is spacious and comfortable, making it a great option for larger groups. Bollywood offers a menu that is sure to delight any fan of Indian cuisine. From classic curries to flavorful tandoori dishes, the food is good value and often bursting with authentic flavors. Whether you're a spice lover or prefer milder options, there's something for everyone on the menu. The starters If you're looking for a true taste of authentic Indian cuisine, look no further than the starters at Bollywood. These delicious dishes are prepared with care and attention to detail, resulting in a taste experience that is both traditional and tasty. The vegetable samosas are a classic starter option, with a crispy exterior and a flavorful potato and vegetable filling. The fish tikka is another standout, with tender pieces of fish marinated in a blend of aromatic spices and grilled to perfection. The Pyas ki Bhajia is a must-try. These onion fritters are crispy on the outside and soft on the inside, with a subtle sweetness that pairs perfectly with the accompanying chutneys. And last but not least, the chicken tikka is a crowd-pleaser that is sure to satisfy even the most discerning of palates. The tender pieces of chicken are marinated in a blend of spices and grilled to perfection, resulting in a dish that is both juicy and flavorful. The chutney-off The Oakham Curry Club has a long history of celebrating the diverse and delicious flavors of Indian cuisine. Tonight, we decided to switch things up with a chutney taste test competition. Yet another innovation from the Shanghai chapter, which has a reputation for pushing boundaries and exploring new culinary horizons. There were two chutneys in competition tonight, Olive Forever and She's Electric, were both unique and creative in their own way. Olive Forever, created by member Barry 'Bazmati' Orr, was an unexpected combination of olives and Indian five spice, also known as panch phoran. Panch phoran is a blend of five whole spices commonly used in Bengali cuisine, and it typically includes fenugreek, nigella, cumin, black mustard seeds, and fennel. The addition of panch phoran to the chutney added a subtle yet distinct kick that set it apart from more traditional chutneys. In the other corner,'She's Electric' a nod to the Chutney master, Bazmati Gallagher and a showcase of freshest green ingredients - most prominently mint from my garden. Complimented with a fishermen's friends infused vodka - which was relatively smooth (relative to servo Baijiu). In the end, it was Olive Forever that was crowned the winner. The unique combination of olives and panch phoran created a bold and memorable flavor that impressed the judges. However, both chefs should be commended for their creativity and skill in creating such innovative chutneys. The mains In the world of Indian cuisine, there are few dishes more beloved than the Goan Prawn Curry and the Bhuna Mutton. Both dishes have been enjoyed by food lovers for generations, but when it comes to a head-to-head comparison, it is the prawn curry that emerges victorious. The Goan Prawn Curry, with its fragrant blend of spices and tender prawns, is a true delight for the senses. The dish boasts a creamy and slightly sweet flavor, which is perfectly balanced with a subtle hint of heat. The prawns themselves are cooked to perfection, with a texture that is both tender and satisfying. By comparison, the Bhuna Mutton falls short in a few key areas. While the sauce boasts a rich and complex flavor, it lacks the creamy texture that is a hallmark of the prawn curry. Additionally, the mutton itself can be a bit tough and chewy, which detracts from the overall enjoyment of the dish. Then there were the vegetable dishes. The Dal Palak, a combination of lentils and spinach, was a standout dish of the night. The flavors were perfectly balanced, with the earthy lentils complemented by the bright and fresh taste of the spinach. The spices were subtle yet present, adding depth to the dish without overwhelming the palate. Overall, the Dal Palak was a delightful and satisfying vegetarian option. But the Chana Masala was no slouch either. The chickpeas were cooked to perfection, with just the right amount of tenderness. The sauce was rich and flavorful, with a perfect blend of spices that added a complex and nuanced flavor profile. It was a comforting and satisfying dish that stood out among the many meat-based options on the menu. The Naan bread at Bollywood is another true delight. From the classic plain naan to the more flavorful Keema naan, every bite is a treat. The bread is cooked to a perfect fluffy texture, with a slight chewiness that is the hallmark of authentic naan. The Butter Naan is slathered with just the right amount of butter, adding a rich and creamy flavor to every bite. And the Keema Naan, filled with spiced ground lamb, is a flavor explosion that will leave you wanting more. The shots On this occasion the shots were a tad hit and miss. The shot master opted for a local Chinese spirit called baijiu, which divided opinions among the attendees. While a few enjoyed it, the majority found it hard to swallow. Baijiu is a cost-effective option, as it is known to be cheaper than other types of spirits. It has a potent flavor and aroma that can be quite overwhelming for those who are not used to it. While some people appreciate the unique and intense flavor of baijiu, it is definitely an acquired taste that may not appeal to everyone. In conclusion Congratulations to Bollywood for putting on a great event and improving their score from last time. The value, service, and quality of food were all top-notch, and it was clear that the team had put in a lot of effort to make the night a success. Overall, Bollywood is a wonderful restaurant that offers a unique dining experience in the heart of Jinqiao. Despite the lackluster upstairs decor, the delicious food and cozy atmosphere downstairs make it worth a visit for any food lover. Whether you're a meat lover or a vegetarian, there's a starter option here that will satisfy your cravings. As we leave with full bellies and happy hearts, we can't help but think of one thing - may your poppadoms be crispy, your sauces tasty, and your curries spicy. Here's to many more curry events like this one, filled with laughter, good food, and great company, and the odd heated debate! About the OCC The Oakham Curry Club (OCC) is one of the worlds most respected reviewers of Indian cuisine. With multiple international franchises, we relentlessly scour the globe in pursuit of the crispiest poppadoms, the tastiest sauces and spiciest curries.

Embarking on a culinary journey at Onkar, a hidden gem tucked away in the charming town of Oundle, proved to be a rollercoaster of flavors, with highs that soared above average but didn't quite knock it out of the park. The anticipation began as we arrived a bit early, finding ourselves comfortably seated in the spacious bar area of Onkar. The service, notable for its reasonability, set the stage for what promised to be a delightful detour on our way to Oundle. The food journey kicked off with a paneer starter that stole the spotlight—truly epic in its flavors. The mains followed suit with a delicious sauce, although the chicken's quality left us wanting. A not-so-stellar chicken tikka and a royal madras reminiscent of a 'bad chick day' set a somewhat disappointing tone. Despite a torrid aftermath, the spicy butter chicken proved to be good, though not exceptional. However, the £45 bill left us questioning the value, especially considering the somewhat standard offerings lacking the diverse flair found in unique curry houses. As our culinary exploration continued at Onkar, the timing struggled to synchronize, with a notable exception being the delectable special starter—fish pakor. Its tasteful allure offered a silver lining in an evening that was beginning to feel like a gastronomic seesaw. The feast continued with an overwhelming array of grub, leaving our insides in turmoil that night. While the tandoori mixed brought moments of greatness, it faced its own 'saucegate,' adding a twist to the adventure. Despite the overordering, we were pleased with the overall customer service at Onkar, leaving us absolutely stuffed and content. In conclusion, our Onkar Odyssey was a tale of highs and lows—a mix of memorable starters and tantalizing sauces offset by shortcomings in chicken quality and perceived value for money. Like any rollercoaster, the journey had its ups and downs, making it a flavorful ride worth recounting. Scores (out of 10) Customer Care 7.00 Service 7. 06 Value 7.11 Quality 6.99 Atmosphere 6.61 Total 6.96

Embarking on a culinary journey at Onkar, a hidden gem tucked away in the charming town of Oundle, proved to be a rollercoaster of flavors, with highs that soared above average but didn't quite knock it out of the park. The anticipation began as we arrived a bit early, finding ourselves comfortably seated in the spacious bar area of Onkar. The service, notable for its reasonability, set the stage for what promised to be a delightful detour on our way to Oundle. The food journey kicked off with a paneer starter that stole the spotlight—truly epic in its flavors. The mains followed suit with a delicious sauce, although the chicken's quality left us wanting. A not-so-stellar chicken tikka and a royal madras reminiscent of a 'bad chick day' set a somewhat disappointing tone. Despite a torrid aftermath, the spicy butter chicken proved to be good, though not exceptional. However, the £45 bill left us questioning the value, especially considering the somewhat standard offerings lacking the diverse flair found in unique curry houses. As our culinary exploration continued at Onkar, the timing struggled to synchronize, with a notable exception being the delectable special starter—fish pakor. Its tasteful allure offered a silver lining in an evening that was beginning to feel like a gastronomic seesaw. The feast continued with an overwhelming array of grub, leaving our insides in turmoil that night. While the tandoori mixed brought moments of greatness, it faced its own 'saucegate,' adding a twist to the adventure. Despite the overordering, we were pleased with the overall customer service at Onkar, leaving us absolutely stuffed and content. In conclusion, our Onkar Odyssey was a tale of highs and lows—a mix of memorable starters and tantalizing sauces offset by shortcomings in chicken quality and perceived value for money. Like any rollercoaster, the journey had its ups and downs, making it a flavorful ride worth recounting. Scores (out of 10) Customer Care 7.00 Service 7. 06 Value 7.11 Quality 6.99 Atmosphere 6.61 Total 6.96

Life is shaped by special experiences. On the 18th March 2023, something very special was in the offing. Twelve curry enthusiasts were invited to an OCC first – a full Indian dining experience cooked by one of its own! Attendees flocked in from all over the globe, including the UK and Bangkok (erm, Davao), in frenzied anticipation. The scene was set but was the debutant chef? Barry “Bazmati” Orr is a man on an Indian cuisine mission. It all started back in 2022 on joining the OCC, with a threat to take on restaurant chutney and sauce offerings. Clearly, none of the chefs took heed of this warning as he has since gone on to mercilessly dish out a Liverpool Man United-style 7-0 drubbing. Next, he forged an unlikely business partnership with Shanghai’s entrepreneurial mastermind Shotmaster Sammy, to make a range of homemade curry sauces. These sold out within hours. However, this next attempt was big, bold, crazy even? For those of you out there versed in OCC scoring, you would know that private dining experience scores are typically high. Had Baz gone too far? Two months before the event proper, pictures and video clips began circling on social media. Fresh vegetable shopping preparations, kitchen sampling/testing, and even a team building event to Peppa Pig land. Clearly, Bazmati Catering Co. wasn’t messing around. To say the anticipation was running high would be an understatement. Fast forward to THE night, and things got even better. OCC’s latest member James Prowse, fresh from not collecting his 2022 That’s Shanghai Mixologist award, was on hand to personally greet and meet all guests. Special thanks to him and the Park Tavern for hosting this truly memorable evening. Let’s get on to the food and meal. Chef Bazmati (notebook out for other restaurants who want to score better in customer care) introduced the starters, which included common Indian street snacks -onion bhajis, tikki balls, and poppadoms which arrived with four, yes four dips, -garlic pickle, mango, fresh coconut, and an old-time OCC favorite, wild berry. The onion bhajis were crisp and packed a little bit more spice than a normal restaurant offering. The four mains were served up buffet style together with rice and chapatis: butter chicken, Punjabi Paneer, Lamb Rogan Josh, and Bengali Mustard Chicken. Votes for the favorite dish were equally shared among all four entrants, with butter chicken marginally the winner. The evening was not short on entertainment. Guests were treated or rather subjected to Kam’s “chutney” (A for effort), a mysterious video from our favorite ex-member, gift giving (not the feedback kind), shots, retirement home stories from a porch, one Indian song on repeat, a “heroic” guest appearance from Mariah Carey, a quiz and a trialist speech. With all that lot, who needs Disney? With the meet over, attention turned towards scoring. The team-building Peppa Pig trip was definitely needed as in the intervening time; cracks began to surface in the Bazmati Catering Co. empire as Shanghai’s busiest man (an excellent stand-in for the Chairman on the night) took his time double-checking results. Drum rollllllll… here are the results:

On the 10th March, 2023 - on a cold night in that there London, the Oakham Curry Club (OCC) descended upon Taste of India, located a stone's throw from London Euston, on Drummond Street - all the accessibility a curry aficionado could ever wish for! This unassuming street in north London is the city's original "Little India" – and nowhere else captures the original South Asian experience quite like it. You could easily miss Drummond Street. Just west of Euston Station in central London, it's an unassuming stretch of townhouses, basement flats, restaurants and shops, easily walked in a couple of minutes. But look closer, and almost every restaurant and store is South Asian. Menus feature South Indian masala dosa (spiced pancakes), Mumbai-style street food and Lahori lamb kebabs; shop windows display South Asian sweets and savoury snacks; and there's enough spices, pulses, pickles, pastes and flours to cater an Indian wedding. Our evening at Taste of India was kicked off by a warm welcome from the owner and staff, Customer Care at its finest. We later realised the owner managed a previously visited CHotY (Gopals of Soho, Curry House of the Year - 2016) - you can see they pride themselves on ensuring their guests feel warm in the belly as well as their hearts - read on for a full review. Service at Taste of India didn’t leave a sour taste in the mouth, with poppadoms and alllll the sauces aplenty coming very soon after we arrived. Drinks orders were taken and delivered to the table promptly for every order. The restaurant had a warm vibe about the place, with all tables seeming to be enjoying themselves - coupled with the manager and waiting staff working the room, you can see how a chorus of ‘more drinks please’ continued to add to the bubbly atmosphere. Our starters arrived, with a slight delay, due to the size of the group - however, when they did arrive my mixed starter and the Tandoori Chicken was worth waiting for, sizzling and succulent. That was the highlight however of the starters, with some members disappointed with the quality of theirs - with the Chilli Paneer and Samosa Chaat possibly needing more care and attention to bring them up to the level the Mixed Starter and Tandoori Chicken was at. While waiting for the mains to come out, we were even treated to a tour of the lower level of the restaurant, easily accommodating much larger groups (considered by some for work events and possibly a global venue to host our growing club, now at 11 branches). The specials ordered for the table seemed to be a highlight of the evening, with the Chicken Naga and the King Prawn Special going down very well - as well as the Lamb Achari being accommodated, even though not appearing on the menu - and the Lamb Jalfrezi having a good kick to tickle the tastebuds. Unsure whether the size of the group affected the quality of some of the other dishes, however some were left wanting a more flavoursome sauce - albeit the naan bread based on one review was ‘fluffy perfection’, every cloud and all… Customer Care: 8.42 Service: 7.89 Value: 6.22 Quality: 6.22 Atmosphere: 7 Total: 7.15/10 Taste of India is recommended by the OCC (+7/10) On balance, a very enjoyable evening was had at Taste of India reflected in the scores; with a few tweaks, you can really see this restaurant reaching the heights worthy of the top table.

Expectations were running high. New openings have been a rarity of late on Shanghai’s curry scene. So, imagine the OCC’s collective delight: new restaurant; downtown location the right side of Yannan Lu; classic-looking menu. This is the latest venture from Shanghai’s Indian food OGs (and former CHOTY winners), Indian Kitchen. Things looked promising. Fresh from pre-gamers at a small bar on Fumin Lu, OCC members rolled into the not-much-bigger Indian Kitchen, 758 Julu Lu, with the punctuality we’re famous for. ProprietorSiva greeted us with a warm welcome, showing us to our table, which for our group of 12 nearly filled the place. The restaurant is part of the More Than Eat complex – a collection of what would once have just been described assmall restaurants, but are now ‘boutique F&B concepts’, replete with designer shopfronts and Insta-ready plates. But it is here that Indian Kitchen truly stands out. The place iswonderfully, unashamedly, proudly old school – an analogue restaurant in a digital age. The décor sets the scene for what is to come. A huge picture menu adorns the back wall, below which tall windows look into the semi-open (Indian) kitchen. Walls are adorned with colourful Indian portraits and the floor is tiled. The look is rounded off with their crowning glory – and envy of curry houses the world over – their CHOTY certificate from 2018.Familiar surroundings for the OCC you might say, and sufficient to trigger a Pavlovian response among certain members. Callum, finally gracing us with his presence, was on ordering duty. Having seemingly steered clear of pre-meet Duvels this time, he did a fine job and the food soon started flowing. Things kicked off with poppadoms (of the flat variety) and samosas, accompanied by mint sauce and chutney. Bazmati – buoyed by a mysterious newfound drive for perfection – bolstered the offering with his very own pear chutney. Sweet,delicately balanced, with an underlying sharpness, Bazmati is a valued member of the OCC. But he was tight-lipped about what went into his creation, offering just “spices and stuff”.Nevertheless, the chutney was a triumph and received universal acclaim. Some gifts just keep on giving… Next came fish Amritsari, delicately spiced little strips of flesh wrapped in a nutty batter. This was quickly followed bygreat big skewers of chicken tikka, that if judged by the speed at which they were devoured, were a solid hit. Barely a moment to slake our thirsts before the curries start to appear. First up the king of dishes – the yardstick by which restaurants are judged the world over – butter chicken. Aromatic, rich yet delicate, neither too creamy nor too sweet (a rarity in this city), this ticked the boxes. After this they came thick and fast. Mutton varutha - a rich, hearty dish, full of coconut sweetness. A very passable aloo gobi. Something simply named ‘beef curry’ - a standout dish that was the clear favourite of the evening. And gobiManchurian, a spicy, sweet and sour dish clearly influenced by Chinese cuisine. All of this was mopped up with piles of paratha, naan (including, controversially, cheese covered ones) and plates of lemon and coconut rice. Siva and his team provided faultless service the whole evening, offering great care and attention, with beers being refreshed as if by magic. Entertainment for the evening came by way of a rerun of the hotly contested Oxford quiz, the title having been vacated with Kam’s departure. Ned, clearly still reeling from his past defeat, spotted his opportunity and was letting nothing get in his way – not even the lack of a babysitter. And so, it was with his 3-month-old daughter looking on proudly, that Ned finally took the crown. The evening was rounded off with Barry generously sharing around some things he picked up in India, the most pleasant of which was some almond brittle. So, did Indian Kitchen live up to expectations? The answer was a resounding YES. The combination of service, location, food and value for money earnt them a very respectable score of 7.9, proving that sometimes the old ways are the best. Restaurants are scored using the following criteria: Customer Care:  8.4 Service: 8 Value: 8.4 Quality: 7.5 Atmosphere: 7.1 Total: 7.9

There’s an age-old saying in the world of hospitality – ‘the customer’s always right’. But as the OCC discovered in the heart of Zone 1, that’s not always the case. *About Est. India* Set a five minute walk from Borough station, Est. India is firmly in Zone 1 territory. Close to the hustle and bustle of London Bridge, the restaurant holds an inviting location next to Flat Iron Square. With some top boozers nearby, it’s undoubtedly a prime spot for a curry house. Occupying Unit 73, the OCC were intrigued… what delights lay inside the (minimum) other 72 units? Open at both lunch and dinner, Est. India promises ‘traditional fine urban dining.’ *Get what you’re given* With spirits high, the OCC were soon brought back down to earth. Initially, the confusion of two drinks menus – with the same products at different prices – was odd. But nothing too much to worry about. But a few minutes later set the tone for the customer care (or lack of) throughout the evening. A member was categorically served the wrong gin – a more expensive gin – and when he questioned it, the waiter shrugged and insisted he must have the more expensive (incorrect) option. “I’ve never experienced rudeness from staff like it” sad one member in the final review. Oh dear. The night continued in the same vein, disinterested staff who seemed to have little interest in going the extra inch, let alone mile. A worryingly low customer care score of 3.43 says it all. *Juicy food* What makes the matter worse is that the food was categorically good. In fact, a A Quality score of 7.46 is almost sticker-worthy. Ultimately, service lets Est. India down. That much is clear from overall quality scores, and the comments (and pictures to match). The lamb chops, nilgiri chicken, and dhal mhakani were all called out, while the Bhutani lamb was popular among the OCC. Going further, one member went as far as saying it was the “best keema naan ever”. *The final scores and conclusion* One member summed it up. “Shit customer service, but real good food.” And that’s the overriding memory from Est. India. If you’re in Zone 1 and looking for a good curry, it’s worth a go. But just don’t expect a smile (or the right drinks) from the staff. A shame, but let’s hope the influence of the OCC can see them turn around their customer care and reach the heights it could do given the quality of the food. Scores: 3.43 Customer Care 5.66 Service 6.48 Value 7.46 Quality 6.52 Atmosphere 5.91 Overall

First meet of 2023, a couple of visitors and all the numbers. Kings Cross London is known as one of the busiest hubs in London with thousands passing every day, like every metro-polis it’s has countless pubs and restaurants, but today the OCC were in town! Off the back of an unreal Tik Tok performance arranged by none other than the godfather of the OCC, and with Iszaaks continuing his streak towards most meets in a row, spirits were high! Arriving at the Fellow, to a pint of Madri and 10 OCC brothers was a welcome sight! Couple of pints here, then onward to Millers and finally Scottish Stores, the latter seeming familiar but couldn’t remember if anyone had been there under any of its former names?? We arrived at Kings Cross Tandoori just before the scheduled 730 start, warm welcome and great seating, the owners welcoming booked and guests of the street with smiles and a promise of beer and curry. Pops and sauces arrived in good time, nice to get to spend time breaking bread with our Shanghai cohort. Starters were ordered and delivered, mixed starter to share between 2 was the biggest seller, Wrighty’s special looked decent. A special mixed. Mains were hit and miss, mine was great with the lamb cooked just right, however complaints of lack of specs, and stale naans. Although not a resounding success, the highlight were Jacks magnesium story, the manager begging for and wearing and OCC tie. Chilies were handed out, the bill paid and finally the photo taken! Everyone went separate ways to pass judgement and wait with anticipation until we meet again! In summary, atmosphere and welcome was good but the inconsistency in the timing, quality and heat of the food probably give Kings Cross Tandoori a fair score of 6.34, which ultimately falls just under the line and does not receive a sticker, and is not OCC approved. OCC, OCC, OCC!

We visited the Taj on Friday 30/12/22 @7:30, located at 37-39 Lincoln Rd, Peterborough PE1 2RH On arrival the staff were very welcoming and showed us to our table, we haven’t visited for many of years and not much has changed with the restaurant, some may say it’s a little outdated and others may say it’s authentic but we felt comfortable which is always important. After perusing the menu whilst sharing poppadoms with ALL THE SAUCES! We ordered starters and mains with few speciality dishes to share amongst the table, the Taj Mahal mixed platter seemed to be a popular choice for starters as 12 out of 14 guest chose this, like a herd of sheep ordering a dish with lamb in it. For main course I ordered a selection of different curries to share between a small part of the table, the dish that stood out the most was the lamb keema bhuna it was full of flavour and highly recommend, what I like about the Taj is that description on the menu about how hot the dish is what you get as many other restaurants describe a dish as hot but comes out mild. Overall the feedback was mixed but most would agree it was quantity over quantity as there was all the food, the gentleman who was looking after us is very recognisable for his choice of hair, whether it’s in fashion or out of style he will have it, as he is known as the mullet man, the service was quick and drinks were flowing fast, which was probably down to the fact there were only ever two tables at any given time so the atmosphere lacked, the value was very high for a Peterborough curry house probably due to the amount of drinks and sides, there was a lot of food left over which was boxed up and given to the homeless in the town. The Taj Mahal missed out on the occ approved sticker but it still wouldn’t discourage me from returning as the customer care was good. Customer care = 8.08 Service = 7.71 Value = 4.29 Quality = 6.85 Atmosphere = 5.48 Overall rating = 6.48 OCC

On Friday 11th November 2022 the OCC took to the streets of London and visited Blossom by Khans: 159 Lavender Hill, London, SW115QH The aesthetics was something to be admired, but was the curry? One would say the venue gave a picturesque setting which was fit for those Instagram lovers. The OCC arrived with high expectations with all brothers looking forward to all the sauces,the crunch of a popadom, and the tenderness of the meat (unless a vegetarian or vegan was your dish of choice). Scores Customer care - 6.10 Service - 6.19 Value - 7.00 Quality - 7.94 Atmosphere -6.88 Total average - 6.82 If only the sharpness of the service was on point as the decor and the quality of the scran. At Blossom by Khan’s, you can experience the exceptional low fat & colour free cuisine in an elegant yet relaxed atmosphere. From delicious starters to delectable mains, all imaginable super tasty Indian dishes are available, apart from an achari. This location has a magical award for being one of the best takeaways in Battersea. Big statement. Blossom by Khans serve many communities in and around the local areas namely Clapham, Chelsea, Brixton, Balham, Wandsworth, Fulham, South Kensington, South Lambeth & Stockwell. Whether you are picking your lunch box on the go or passing a lazy weekend or looking forward to a great night ahead, Khan’s Restaurant advice is that they’re capable of serving all your purposes. HLP the magician