When planning your menu, always bear in mind that an Indian meal features only three items: the main dish, a side dish and a staple, which would be rice or bread. Chutneys salads and raitas can also be served to add a tangy taste.

A little careful planning will ensure that the flavors of the dishes complement, rather than compete with, each other choose the side dish according to the strength of the main one. A lightly spiced side dish is more enjoyable when the main dish is spicier.

Dishes with a drier consistency are generally accompanied by a vegetable curry or a lentil dish. Biryanis and pulaos are traditionally served with a simple raita, although they are more usually served with vegetable curry in Indian restaurants in the west.

How to Serve :
An Indian meal is not served as separate courses, with an appetizer, followed by a main dish and two side dishes. Although the meal will usually consist of several dishes, all complement each other and brought to the table at the same time, with diners helping themselves to each dish in any order.
For lavish occasions, one or two dry meat dishes, such as a kebab or tandoori chicken, in addition to some chutneys, pickles, raitas and poppadams, with a dessert to follow, can turn an ordinary family meal into a dinner- party fare.

Indian Desserts :
In India, a meal will usually end with fresh fruit, rather than elaborate fresh or cooked dessert. Fruits are served with real flair, however, and are often combined with other ingredients to create imaginative and exciting flavors.

Freezing Curries :
In today’s busy world, it is not always possible to serve a meal while it is still sizzling in the pan. If you are cooking for guests, you may prefer to cook the curry in advance to save yourself time on the day.
Spicy food is ideal for freezing as the flavours seem to improve when the food is thawed and reheated. Most of the spices used in Indian cooking have natural preservative qualities, as does the acid in souring agents.

Food that you did not plan to freeze, such as leftovers, should not be kept in the freezer for longer than 2-3 months, again depending on the efficiency of your freezer. Meat and poultry curries freeze very successfully, as do curries made from vegetables, lentils and pulses. Fish curries can be frozen, but they are generally less successful as changes in the water balance may damage the more delicate texture of cooked fish.

Thawing and Reheating :
It is important to thaw frozen food thoroughly and slowly. A certain amount of water separation is to be expected as a frozen dish thaws out. The dish will return to its normal consistency when it is reheated, as the water will be reabsorbed by the meat or vegetables.

Thawed food can be reheated in the microwave or in a covered casserole on the stove top. If using a microwave, cover the food with microwave clear film. Stir the food from time to time as it is heated, to ensure the heat passes right the way through. You may also need to add a small amount of water when reheating to ensure that the dish does not dry out.