C5. Scaling Staples for Different Numbers of Guests

Raw quantities per meal, from the Volume I portion standards. Spices and salt do not scale linearly: for batches above ×5, scale them by about ×4 first, then taste.

Staple (per guest)	Per guest	10 guests	20 guests	40 guests	60 guests
Rice (raw) — lunch	50 g	500 g	1 kg	2 kg	3 kg
Atta for phulka — per meal (2 phulkas)	60 g	600 g	1.2 kg	2.4 kg	3.6 kg
Moong / mixed dal (raw) — per dal serving	35 g	350 g	700 g	1.4 kg	2.1 kg
Vegetables (cleaned) — 2 sabzis at lunch	250 g	2.5 kg	5 kg	10 kg	15 kg
Curd — lunch	100 ml/g	1 kg	2 kg	4 kg	6 kg
Milk — golden milk + tea + cooking (whole day)	400 ml/g	4 kg	8 kg	16 kg	24 kg
Ghee — whole day	12 g	120 g	240 g	480 g	720 g
Fruit — whole day	150 g	1.5 kg	3 kg	6 kg	9 kg
Khichdi grains (rice + dal) — dinner	60 g	600 g	1.2 kg	2.4 kg	3.6 kg

Batch-cooking notes

Cook dal and khichdi in several 10 L cookers rather than one huge pot — softer, more even, safer to handle.
Phulkas: one roller and one cook make about 120 phulkas an hour; start 30 minutes before service and hold in cloth-lined casseroles.
Hold cooked food at or above 63 °C and serve within two hours; cook dinner in a second, smaller batch rather than holding lunch.
Keep a 10% buffer for second helpings; record leftovers daily and adjust next week's quantities.

PART D