Nice one Mick - looks great, and sounds like you had a fantastic day.
As, indeed, did I, although I'm shattered! Much though I love cooking curry, I now know that I could never work as a curry chef (even if I wanted to).
I 'only' knocked out 16 curries (my brother made the other 16) and four or five side dishes, etc, which is pathetic compared with what a BIR chef punts out.
Full respect to them all!
I was mad busy and didn't have time to take pictures myself, but one of the guests snapped a few. Not brilliant, but here they are anyway:
1. Setting up. Cooking in a strange kitchen has its drawbacks - not least being where the hell do you put everything!

2. First pot of base and a pot of stock on, and some initial prep before cooking commences. I was delighted when I saw the cooker, but it was short lived as soon as I fired the mother up. Half the burners were shagged. You might as well have held your pan over a match...

I wanted to recreate that takeaway experience, so cooked each curry separately in double portions, and kept them warm in foil containers (scribbled on illegibly, naturally!). Here's the first batch ready for the hordes:

And this is the only picture anyone bothered to take of the food (Lamb Madras and a Tarka Dhal). They were too busy gorging...
