Quote from: smokenspices on April 13, 2008, 02:49 PM
As George implied (I think), you will need to replicate what you are doing now (curry for two), 50 times

I thought George was implying something different; that you just scale everything up by 50.

Unless youre a very experienced canteen and curry cook (with bloody big pots, pans and burners) youre probably far better off cooking the same curry dishes, many times, and combining them, in one or more big pots, to reheat, or cooking something else more simple, like chilli con carne, or getting take aways 

Which korma and madras recipes did you use?

I imagine the practical answer rather depends on how big your pots and pans are?

47 with and a husband of 40 huh?  Nice job!