Curries

Curries remain the mainstay of every Indian Dinner Party. Do NOT plan on dry curries such as Bhindi (Fried Okra). Dry curries can be difficult to maintain at acceptable level for over 3 to 4 hours at holding temperatures. Choose curries that are heavy gravy like. If the gravy gets too thick, you can bring it to an acceptable level by adding water, milk or tomato juice in a very short time depending on the gravy.

Plan on 2 to 3 curries.  

Paneer
You should plan on at least one Paneer curry. Choices are numerous Paalak Paneer, Mattar Paneer, Shahi Paneer, Makhni Paneer. Whatever you decide, make sure you use lots of Paneer, and the Paneer is not fried. Fried Paneer is becoming a major causality in modern North Indian cooking.

Aloo Gobi
For festive Aloo Gobi, always cut potatoes cauliflowers in larger pieces than normal daily cooking. Don't forget to use fresh chopped cilantro garnishing. If it gets thicker with time, you can use whipped Dahi to thin it.

Makhni (Buttery) Chicken
Use skinless boneless chicken breast to make this dish. Specifically avoid using chicken with small bones. This is known for its natural orange-red color. Please do NOT use artificial color. If the sauce gets thicker, use either tomato juice or cream to thin it. The choice will depend on the color and creaminess.

Miscellaneous
Cholay, Rajma remain popular. They can be made from canned Garbanzo beans or canned Red Kidney beans.
Chicken 65, Chicken Tikka Masala are gaining popularity in the party scene.