Curry night on a Thursday is becoming evermore popular now that all the students are finding their way around and select which restaurant they want to eat in.
Last night, I made 10kg of Garlic Chili Chicken and 10kg of Chicken Tikka Chasne, (having marinaded the chicken tikka for 24 hours) along with 30 (vegetarian) Keema stuffed peppers and a 3kg bag of red lentils (Tarka Dhal). Along with other dishes (which we have to provide to cater for everyone), there was rice, naan breads, poppadoms, coriander chutney (which seems to go down really well), and as we had ran out of yogurt, just Mango Chutney.
We ran out of curry at 6.30pm having started at 5pm and had to retrieve the situation by making a chicken tikka masala (knorr professional pastes) and a Chicken Dopiaza (made from scratch with no base sauce but extra hot as we had to have a mild and hot curry).
Next week we have decided to make 40kg of curry, not sure what I am going to make yet, but I know we have to increase the output by at least 2.
I am currently talking to the head chef to persuade them to start an open kitchen at lunchtimes like they do with the Chinese.. freshly cooked in a wok and served.
I want to do the same with a limited amount of Indian dishes as well. Pre cooked Chicken/lamb/chicken tikka, base sauce, spice mixes, pre cooked rice, vegetarian options, naans/poppadoms, chutneys etc.
It has been generally approved, but we need to just sort out the detail, so hopefully soon
Topic: Another Curry Night at the Uni... (Read 15245 times)
