I'm thinking of starting a small restaurant that will serve Indian curries only. I don't plan to cook on premises, but rather they will be cooked at my central store, refrigerated and then sent to the "outlet" . I plan on heating the curries - in a waterbath at the outlet and serving them with warm bread. I've researched a bit on the idea, and it seems like curries do tend to become a lot more flavorful if they're left to refrigerate and served the next day.
Please, let me know if you forsee any "issues" with this idea. Is a water bath really the best way to heat such curries? This is loosely based on a concept that i remember seeing in a Cooking Show once, about a similar restaurant in Canada.
Edited by paxi - 6/12/14 at 11:59pm