Some curries and stews seem to develop more depth after resting. Ingredients such as vegetables, beans and meat sit in the seasoned gravy or broth, allowing their flavours to mingle. The sauce may also thicken slightly after refrigeration. This is particularly noticeable in dishes that contain several spices and ingredients cooked together over a longer period.
One thing worth remembering is that leftovers need proper storage. Cooked food should generally be refrigerated within two hours, or within one hour in very hot conditions. Keep it covered, avoid leaving it at room temperature overnight and reheat it thoroughly before eating.
So, the next time you prepare a big batch of rajma or chole, you might want to save a portion for the following day. Sometimes, the second serving really does deserve just as much attention as the first.
