Few cuisines suit a group as well as Indian food. It is built to be shared - a spread of dishes in the middle of the table, everyone reaching in, a bit of everything on every plate. Here is how to do it well.
Start with the grill
A mixed tandoori platter is the perfect opener for a group - chicken tikka, seekh kebab, lamb chops and paneer, all smoky and easy to pass around. Add poppadoms and chutneys and you have the table talking before the mains arrive.
Build a range of curries
The key is contrast. Pick one creamy (butter chicken or korma), one with more spice (a jalfrezi or rogan josh), and one vegetable or dal. Order a couple more mains than there are people, and everyone gets to try the lot.
Do not forget the sides
Rice and bread are what make it a feast. A couple of biryanis, some pilau, and a basket of mixed breads - naan, roti, paratha - give everyone something to scoop with. A raita on the side cools things down.
Made for a table
Sharing like this is the most sociable way to eat, and the reason Indian food is so good for celebrations. See the menu, or read about private dining for larger groups.
