Curry Dishes for Restaurants: 8 Menu and Buffet Ideas

Why a concentrate

Curry powder is usually a blend led by turmeric, often with coriander, cumin, fenugreek and chili. Ordinary blends vary from sack to sack; curry extract powder is concentrated, so you use less and colour and taste stay steady.

The rule for every dish

Bloom it a few seconds in hot oil or ghee before adding liquid.
Start small and adjust for taste and colour.
Fix the dose per kilo or per pot on the recipe card; the Al Laith team helps you set it.

The eight dishes

Chicken curry — onions, curry bloomed in oil, chicken and stock, cream or coconut milk.
Curry rice — golden rice for grills and buffets; it dissolves evenly in the stock.
Curry sauce — with fried chicken, strips, fries or rice.
Lentil curry — a low-cost big-pot dish.
Vegetable curry — a vegetarian buffet favourite.
Curry soups — vegetable, lentil or chicken.
Curry chicken marinade — yoghurt or oil based; add chili extract powder for heat or onion extract powder for steady onion taste.
Indian and Asian curries — the extract gives chefs a steady base for their own spices.

Which dishes for which restaurant

Fried or broasted chicken: curry sauce as a dip and a curry chicken sandwich as a new menu item.
Grill restaurants: curry rice beside the grills and a curry marinade for chicken.
Hotels and buffets: chicken curry, curry rice, vegetable curry and curry soup — big-pot dishes repeated daily.
Caterers: lentil and vegetable curry, which handle reheating and transport well.
Indian and Asian restaurants: every curry, with the extract as the steady base of each sauce.

Buffet consistency

Write the dose per pot, weigh it, keep the pack sealed in a cool dry place away from stove steam, and scoop with a dry spoon. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates. Send your dishes on WhatsApp for dosing help and a quote.