As i said last night, we have a "general base", at the ready, which we really couldn't keep up with demand if we didn't.
I have a pan so large that is sits on 3 - 4 gas rings, so it is like a big ally fry pan.
I add:
50 tbsp oil
50 tsps garlic ginger and cook
50 tsps methi and a chef spoon of salt
50 tbsps tomato puree
25 portions of base gravy
50 tsps mixed powder
50 tsps madras curry powder.
Further 25 portions of base gravy
Once this is all cooked up, it is stored in a 20 litre bucket. I will always have 3 of these ready on Friday, Saturday nights, it saves so much time. When an order comes in, I ladle 360 ml into a pan, and add everything else to it.....and it works. There are some dishes that it cannot be used for obviously korma, tikka masala (but we have buckets of these already prepped too)
I fry kashmiri chilli powder in a mix of oil/base gravy, and keep this in a tub, and add it to each dish according to how much is needed
Madras, vindaloo, phall etc are all cooked from scratch.
Like I said, no use to most members, but if anyone is going to cook in bulk, try it.