I've been tasked with cooking a curry sufficient to feed up to 100 people, has anyone experience of scaling the BIR cooking process we are all familiar with i.e. oil - garlic/ginger - tomato paste (50/50) - mix powder then adding gravy etc in a small pan etc.

I appreciate its generally accepted the process doesn't scale that well, so I was thinking of almost inversing the cooking process due to the volume of liquid involved.

So similar to bhagar or gravy enhancement methods frying off large quantities of g/g paste - tom puree/passata - mix powder etc then quenching with gravy and adding back into the stock pot until the right amount of spice has been added then simmering overnight!

Anymore than that I'll post some pictures of my escapades!!!

This years crop of pepper porn starting to fruit, only 3 plants on the go this year so should see me through the summer months!!!!

Keep you posted on Kashmiri's & naga's