Package B Recipe

Cook basmati rice

Rinse 5 cups basmati rice until water runs clear. Soak 20 minutes. Bring 10 liters of water to a rolling boil in a large stockpot, add 2 tablespoons salt. Drain soaked rice and add to boiling water. Cook uncovered for 6-8 minutes until rice is 90% done (grains still have a slight bite). Drain in a colander and fluff with a fork. Keep covered and warm until service.

Reheat chicken curry

Place 4 kg cooked boneless chicken curry in a large heavy-bottomed pan. Reheat over medium-low heat with lid on, stirring every 5 minutes. If sauce is too thick, add 250-500 ml hot water or stock to adjust consistency. Bring to a gentle simmer and maintain at serving temperature (70°C/158°F). Finish with 2 tablespoons chopped fresh coriander.

Reheat paneer butter masala

Gently reheat 3 kg paneer butter masala in a non-stick pan over low heat, stirring occasionally to prevent sticking. If the gravy separates or becomes too thick, add 150-300 ml warm cream or milk and whisk gently to restore texture. Keep warm for service and garnish with 1 tablespoon butter and 1 tablespoon chopped coriander.

Reheat dal tadka

Transfer 3 kg cooked dal to a heavy pan. Reheat slowly over low heat, stirring frequently. Prepare tempering: heat 50 ml oil or ghee in a small pan, add 2 teaspoons cumin seeds until they sputter, add 6-8 crushed garlic cloves and 2 dried red chilies for 30 seconds, then pour this tempering over the hot dal. Stir, adjust salt, and keep warm.

Warm 60 assorted breads just before service. For naan, heat tandoor or oven at 250°C and heat naan 1–2 minutes per side on a hot tray. For rotis, reheat on a hot skillet until puffed. Keep breads wrapped in foil-lined boxes to retain heat and moisture.

Prepare mixed vegetable pulao (3 kg) by reheating gently in a large pan with 2–3 tablespoons oil and 100 ml water to loosen grains. Fluff and taste for seasoning.

Portion raita into serving bowls. Stir 2 kg yogurt with grated cucumber, 1 teaspoon roasted cumin powder, salt to taste and 2 tablespoons chopped mint. Keep chilled until serving.

Place green chutney and tamarind-date chutney in small serving bowls with spoons. Keep chilled (green chutney) or at room temperature (tamarind) and replenish as needed.

Assemble mixed green salad (2.5 kg) shortly before service: combine lettuce, cucumber, tomato, sliced onions and carrots. Toss with light lemon-olive oil dressing made from 4 tablespoons lemon juice, 6 tablespoons olive oil, salt and pepper to taste. Keep chilled.

Deep-fry or bake 60 vegetable samosas until golden and crisp just before service. For deep-frying: heat oil to 180°C and fry in small batches 3–4 minutes until golden. Drain on paper towels and keep warm in covered trays.

Heat or shallow-fry 60 hara bhara kebabs in oil over medium heat 3–4 minutes per side until cooked and crisp. Drain and hold in warm trays.

Bring gulab jamun and rasgulla to serving temperature: warm gulab jamun slightly in syrup (heat gently, do not boil) and keep rasgulla chilled in syrup. Portion into dessert bowls or platters just before service. Garnish with a few chopped pistachios or a light dusting of cardamom powder if desired.

Brew masala tea fresh or reheat pre-brewed tea. For 10 liters, simmer strong tea concentrate with crushed cardamom, cloves, ginger and cinnamon for 6–8 minutes, strain, add sweetener to taste and diluted with hot milk or hot water depending on preference. Keep hot in insulated dispensers. Provide mineral water chilled.

Arrange salt, lemon wedges and chopped coriander near serving stations for guests to add as needed. Replenish throughout service.