Poppadoms were there but out of picture Rob 
I suppose if i was in it for the money I would make sure I would fill them up with poppadoms and bombay mix
before the mains
May be next time  ;D

You can do Fried just trying to find out what you would think you should charge or If you were the client what would you pay 

THANKS again really do appreciate the comments  ;D

Your thoughts on what I should have charged the client
Now I spent roughly 200 on food and to be fair I recon that I cooked enough food for 60    ;D
so I cant blame the client for that .I left him some to freeze and took some home with his blessing
Labour got to say a good 2days plus an extra pair of hands was needed for 4 hours as I was on the BBQ
doing the starters
Now I wasn't in for this for the money It was to impress with the quality of the curry
But if this was a business what would have been a fair price
I did ask him of a budget which he gave me for 40 people and that went down to 30.  I'm friendly with the client and am meeting him tomorrow and I know money is not going to be a problem 
So  how much 

At home:

Monday Onion bahjais (100) far too many, Tuesday shopping, Wednesday marinating the chicken and lamb, Thursday base cooking.  Friday took day off and cooked all day starting at 8 a.m. cooked sauces for the three curries, then tandooried the chicken for the CTM then coloured rice then did the dips and chutneys, brought the nans in.  Arrived at party at 7 then cooked the starters on the very small bbq and warmed the curries on the store and bahjais in the oven.  Finished cleaning and tidy away at 10pm.  For the mains I cooked the sauces in batches of two portions, two curry pans on the go at a time.  The malai chicken, two cheeses are cheddar and Mozzarella - using Vineet Bhatia recipe and I'm still recovering  ;D

Thanks everyone very kind words 
The chafing dishes were brought new ( nice and shinny )
You can get round ones and also oval ones which are more expensive . They use the round ones at a local restaurant
and look fantastic but I went for the rectangular one because you can buy trays that fit inside so you can fit 2 or 3 dishes inside more practical.  It was a bit embarrassing as everyone was about to tuck in, the lids had been lifted and I was introduced as my first curry gig and then I had to tell everyone to wait so I could take the pictures to show my curry friends!  It was a hectic night, as the starters apart from the onion bahjis, where cooked on this very small bbq in the pouring rain, but it all worked out well.  Lots of compliments from everyone, and I might have two more jobs ... watch this space.

Was asked to do a curry night for 30 people last Friday for a clients House warming party
There choice was 2 mains CTM and Chicken Jalfrezi with a potatoe and pea side ,rice and nans
Starters Onion bhajis, Chicken Tikka , Chicken Tikka Malai and Lamb chops
with dips chutneys and a salad
Hard work but very rewarding
This could not have been possible with out the recipes and people from this site
A special thankyou to Bob who gave me some welcomed advice last week on many occasions last week
And your corianda chutney was the pick of the dips
But thank all 

Bloody well done Bob
Not surprised its running out your spoiling them 

Hi all just seen this thread
They sell this powder in Tooting I  was recommended this powder by the shop keeper
It cost around 4 Pounds  900g
Thanks Bob now I have a spice mix for it 

Your right there SD
I also think its a little bit of when cooking curries all day for a group of friends
you don't appreciate what you've made. My wife took some of my curries out of the freezer the other day
so no cooking involved and I thought these are bloody good