Organising an Indian Feast

July 26th, 2009


This is just a suggestion if anyone needs an idea of when to prepare food for the Indian dishes I’ve suggested in the last few posts.

For a Saturday night feast I would suggested preparing the food like this:
Thursday night – Make Coconut and Cardamon Burfi


Thursday/Friday night – Remove fat and cut chicken and beef
Friday night – Make Pisata Kulfi – or at least reducing the milk and adding almonds then leave in fridge over night.
– Marinate Chicken Thigh
– Make Cucumber Mint Raita and leave in fridge overnight


Saturday morning – Put Kulfi in ice cream maker or freezer and stir every hour.


– Cook Papadams


Saturday midday – Start Beef Korma to slow cook


Saturday afternoon
– Make Butter Chicken


Saturday night
– Make naan bread
– Make rice (heat a little butter over medium/high heat and when melted and bubbling, add a tablespoon or so of cumin seeds. Stir for a minute or two. Add rice, salt then boiling water (for every cup of rice add 1.5 cups boiling water – 1 cup uncooked rice serves 2-4 people) Stir and once the water is bubbling, turn heat down to low and cook for 15-20 minutes until rice cooked.
– Cook Naan bread


– Serve papdams with Raita, then curries, rice and naan bread, followed by Kulfi, remove the Burfi from the fridge and serve after dessert.
– Enjoy! And Happy Eating!


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  1. parita says:

    Wow Anita, thats such a wonderful treat, made me hungry ….

  2. Anita says:

    Hi Parita – 🙂 Glad you liked it!

  3. Emma says:

    I know this is an old post but I happened on it when looking at the Owl Cake posting (awesome also). This is great – I live in an area with tons of Indian restaurants but they change hands often. My friend has never had Indian food so you’ve given me the inspiration to make the banquet to introduce her to more than naan bread!

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