Menu planning

1. Never experiment with a new recipe regardless of the origin.

2. Select recipes that are easy, low risk with high success rate.

3. Select Festive recipes rich in taste, texture, eye appeal, and aroma.

4. Do NOT use meat/poultry/seafood that have small bones. You do not want your party to be remembered for an accident.

6. Be extra careful when adding, salt and cayenne pepper. Always add salt and cayenne pepper in two steps to avoid making dish too salty or peppery.

7. Pre-mix needed spices into Curry Powder and Garam Masala, add the pre-mix when needed.

8. Don't be a purist. Maximize use of canned stuff to save time. Use Tomato Puree, Canned Spinach, Canned Garbanzo beans, Canned Red Kidney beans. Determine the dominant ingredients of each recipe. It is the end product with balanced dominant flavors, spices, color and texture that counts for success and not being a purist.

9. Determine and combine all the ingredients for all your needs, Dahi, Cream, Paneer, Ground Onions/Garlic, etc.

10. Please review the food safety section and try to follow the guidelines. You will have expecting mothers, children and elderly guests who may be susceptible to food-born microorganisms. Be safe.