Curry Contest Shopping List

A curry contest needs more than spices and cooking pots. Each team needs a workable cooking station, measured ingredients, serving utensils and a safe way to keep food cold or hot. You also need separate tableware for tasting, judging and serving, plus enough storage for fresh ingredients before cooking starts. Use this list to check what must be bought, borrowed or hired before the contest, and confirm quantities once you know the number of teams, judges and guests.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Foldable tablesqty 12
Folding chairsqty 70
Judges' table
Buffet tablesqty 3
Cooking tablesqty 10
High tablesqty 6
Coat racksqty 2

Tableware

Dinner platesqty 80
Dessert platesqty 80
Soup bowlsqty 80
Coffee cupsqty 70
Water glassesqty 100
Wine glassesqty 60
Knivesqty 90
Forksqty 90
Spoonsqty 90
Serving spoonsqty 30
Tasting spoonsqty 300
Serving plattersqty 30
Measuring cupsqty 10

Equipment

Induction hobsqty 10
Gas burnersqty 4
Large cooking potsqty 12
Snack pansqty 12
Refrigeratorsqty 2
Coolersqty 6
Food warmersqty 10
Kettlesqty 3
Coffee machinesqty 2
Kitchen scalesqty 10
Power stripsqty 8
Extension cordsqty 8

Kitchen

Cutting boardsqty 20
Chef's knivesqty 20
Vegetable peelersqty 10
Colandersqty 10
Mixing bowlsqty 20
Ladlesqty 20
Spatulasqty 20
Pliersqty 12
Oven mittsqty 12
Kitchen thermometersqty 10
Aluminum foilqty 6
Cling filmqty 6
Serving tongsqty 20
Waste binsqty 8

Decorations

Buntingqty 8
Tableclothsqty 14
Name card holdersqty 20
Competition postersqty 8
Prize trophiesqty 3

Lighting

String lightsqty 6
LED lampsqty 8

Cleaning

Washing-up bowlsqty 4
Dish brushesqty 6
Spongesqty 20
Microfiber clothsqty 20
Mopsqty 4
Bucketsqty 4
Broom setsqty 3
Vacuum cleaner

Catering

Groceries
- Basmati rice - 12 kilogram
- Chickpeas - 8 cans
- Lentils - 6 kilograms
- Chicken breast - 12 kilograms
- Ground beef - 6 kilogram
- Shrimp - 4 kilograms
- Tofu - 5 kilograms
- Eggplants - 8 pieces
- Zucchini - 8 pieces
- Cauliflower - 6 pieces
- Broccoli - 5 pieces
- Sweet potatoes - 8 kilograms
- Potatoes - 8 kilograms
- Onions - 6 kilograms
- Red onions - 3 kilogram
- Garlic - 8 bulbs
- Ginger - 1 kilogram
- Red chili peppers - 30 pcs
- Green peppers - 20 pieces
- Bell peppers - 20 pieces
- Tomatoes - 8 kilograms
- Cherry tomatoes - 3 kilograms
- Spinach - 3 kilograms
- Kale - 2 kilogram
- Carrots - 5 kilograms
- Green beans - 4 kilograms
- Peas - 3 kilograms
- Mushrooms - 3 kilogram
- Limes - 40 pieces
- Lemons - 20 pieces
- Fresh coriander - 15 bunches
- Fresh mint - 10 bunches
- Fresh basil - 8 bunches
- Coconut milk - 24 cans
- Diced tomatoes - 24 cans
- Tomato paste - 12 tubes
- Vegetable broth - 4 packs
- Chicken stock - 3 liters
- Yogurt - 6 kilogram
- Cream - 3 liter
- Paneer - 3 kilograms
- Cashews - 2 kilogram
- Peanuts - 2 kilograms
- Almonds - 1 kilogram
- Raisins - 1 kilogram
- Shredded coconut - 1 kilogram
- Naan bread - 80 pieces
- Papadums - 100 pieces
- Mango chutney - 6 jars
- Tamarind chutney - 4 bottles
- Raita - 5 kilogram
- Mango - 20 pieces
- Apples - 30 pieces
- Bananas - 30 pieces
- Cardamom - 2 jars
- Cumin seeds - 3 jars
- Ground cumin - 3 jars
- Coriander powder - 3 jars
- Turmeric - 3 jars
- Garam masala - 5 jars
- Curry powder - 5 jars
- Paprika powder - 3 jars
- Chili powder - 3 jars
- Cinnamon - 2 jars
- Cloves - 2 jars
- Mustard seeds - 2 jars
- Fenugreek - 2 jars
- Salt - 3 kilograms
- Black pepper - 2 jars
- Sunflower oil - 8 liters
- Olive oil - 4 liters
- Sesame oil - 3 bottles
- Soy sauce - 5 bottles
- Fish sauce - 3 bottles
- Sriracha - 5 bottles
- Sweet chili sauce - 5 bottles
- Ketchup - 3 bottles
- Mayonnaise - 3 jars
- Brown sugar - 2 kilogram
- Honey - 2 jars
- Flour - 3 kilograms
- Cornstarch - 2 packs
- Eggs - 10 cartons
- Coffee - 4 packs
- Tea - 4 boxes
- Milk - 12 liters
- Oat milk - 6 liters
- Sugar - 3 kilograms
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Orange juice - 10 liters
- Apple juice - 8 liters
- Sparkling water - 12 bottles
- Still water - 18 bottles
- Ginger beer - 6 bottles
- Ice cubes - 20 kilograms
- Paper towels - 12 rolls
- Toilet paper - 24 rolls
- Trash bags - 60 pieces
- Dish soap - 4 bottles
- All-purpose cleaner - 4 bottles
- Degreaser - 3 bottles
- Disinfectant spray - 4 bottles
- Paper napkins - 500 pieces
- Aluminum trays - 100 pieces
- Food containers - 40 pieces

Tips

Plan one complete cooking setup per team: include a cooking table, induction hob or gas burner, large pot or pan, measuring cups and a kitchen scale. Add one backup burner if several teams will cook at the same time.
Prepare separate serving and tasting supplies. Allow at least one tasting spoon per judge for each curry, then add clean serving spoons, platters and bowls so judging utensils are not reused for the buffet.
Work out tableware from the guest count before shopping. Count dinner plates, soup bowls, forks, knives, spoons and water glasses for every guest, then add 10% spare items for breakage, seconds and late arrivals.
Buy or reserve cold-storage capacity before collecting fresh ingredients. Refrigerators and coolers should be ready when the ingredients arrive; do not leave perishable food at room temperature while stations are being set up.
Keep judging supplies separate from serving stock. Set aside the judges’ table, ballot papers and tasting spoons at least one day ahead, and check that every curry can be identified without revealing the team name.

Frequently asked questions

How much tableware do I need for a curry contest?: Count one dinner plate, soup bowl, fork, knife, spoon and water glass per guest, then add about 10% spare stock. Judges also need separate tasting spoons and serving utensils for each curry.
How many cooking stations are needed for a curry contest?: Plan one complete cooking station for each competing team. Each station should have a cooking table, burner or induction hob, a large pot or pan, measuring cups and a kitchen scale; keep one spare burner available if possible.
When should I buy ingredients for a curry contest?: Check non-perishable stock at least 3–5 days before the contest and buy fresh ingredients 1–2 days beforehand. Chill or refrigerate them as soon as they arrive, especially meat, dairy, herbs and cut vegetables.
How many tasting spoons do judges need?: Give each judge a clean tasting spoon for every curry they will sample, plus at least two spare spoons per judge. For example, four judges tasting six curries need 24 spoons, with eight additional spares recommended.

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