Hi everyone,

I'm not experienced in cooking for numbers and in a couple of weeks need to cater for around 12 guests.
Their tastes all vary so will/may be serving CTM, Jalfrezi, Madras, Vindaloo, Dhansak my problem lies with reheating them once they are all cooked.
Do i do single portions?
Buffet style help your self?
Microwave or oven to reheat?

Any advice would be much appreciated

Leon

Re-posted here

Hi Guys, thought you may like to try my dipping sauce  ;D

No measurements so blend to qty req and personal taste 

Colman's fresh garden mint
Encona West Indian Hot Pepper Sauce
Tomato Ketchup or fruity sauce or brown sauce or bbq sauce or any combination
Sugar syrup
Coriander

Please let me know what you think

Leon

As a new member just thought I would say hi and thanks to everyone that contributes to the site.

Been cooking different types of Asian food for over 20 years and thought I would give some posted recipes a try.

I had a quantity of base sauce in the freezer so decided to give CA's Jalfrezi a bash 
It was fantastic will make it again for sure ;D

Looking forward to trying lots of dishes from this site and will post some of my own

Cheers  ;D