How to Reheat Indian Takeaway — A Practical Guide from Inder'n in Kastrup

Most curries taste better the next day. The spices have had time to settle, the sauce has thickened, and the meat has soaked up the masala. But only if you reheat it the right way. This is our step-by-step guide on how to reheat Indian takeaway at home — written by the kitchen at Inder'n, the Indian takeaway on Sirgræsvej 4, 2770 Kastrup.

We've packed thousands of orders for families across Kastrup, Tårnby and the airport hotels around Copenhagen Airport. The questions we get most often are: how do I stop the naan from going rubbery, and how do I keep the butter chicken from splitting? Here is the answer.

The golden rule: low heat, a little moisture, lid on

Indian curries are sauce-based dishes built on cream, yoghurt, butter and oil. They do not like the microwave on full power. They do not like a dry pan. They do like gentle heat and a teaspoon of water or milk to bring the sauce back to life.

If you remember three things from this guide, remember these:

• Low and slow beats hot and fast. A pan on medium-low for five minutes will always beat 90 seconds in the microwave on high.
• Add a splash of liquid. A tablespoon of water or milk loosens a thickened sauce without watering it down.
• Keep the lid on. Steam is your friend — it heats the dish through without drying it out.

How to reheat curry (Butter Chicken, Lamb Rogan Josh, Palak Party)

Cream-based curries like Butter Chicken and Shahi Paneer are the most fragile. Reheated wrong, the sauce splits — the fat separates from the cream and you end up with a greasy slick on top.

On the stove (recommended):

• Empty the curry into a small saucepan.
• Add 1–2 tablespoons of water, or a splash of milk for cream-based dishes.
• Cover with a lid. Heat on medium-low for 4–6 minutes.
• Stir gently every minute. Do not boil hard — that's what splits the sauce.
• The curry is done when it's steaming throughout (around 75 °C).

In the microwave (if you must):

• Use a microwave-safe bowl. Cover loosely with a plate or microwave-safe lid.
• Heat at 50% power for 2–3 minutes, stirring halfway.
• Avoid full power — it splits the sauce and cooks the chicken further until it's dry.

How to reheat naan and garlic naan

Naan is the dish that goes worst in the microwave. Thirty seconds and it turns into a hot rubber bath mat. The trick is dry heat.

• Dry pan (best): Heat a frying pan on medium with no oil. Place the naan in for 30 seconds per side. It will puff back up and the surface will crisp.
• Oven: 180 °C for 3–4 minutes, wrapped in foil to keep it soft inside.
• Toaster: Works in a pinch — 1–2 minutes on a medium setting.
• Microwave (only if desperate): Wrap the naan in a damp paper towel and microwave for 15–20 seconds. Eat immediately. It will not be as good as a pan-reheat.

How to reheat basmati rice safely

Rice carries a small food-safety risk if it's been left at room temperature for too long, because of a bacterium called Bacillus cereus. The rule is simple: refrigerate within an hour of cooking, reheat once, and reheat it properly hot.

• Transfer the rice to a microwave-safe bowl.
• Add 1 teaspoon of water per portion.
• Cover with a damp paper towel.
• Microwave on high for 60–90 seconds, stirring halfway.
• The rice should be steaming hot all the way through — not just warm on the surface.

If you prefer the stove: tip the rice into a pan with a splash of water, cover, and steam on low for 3–4 minutes.

How to reheat samosa, pakora and other fried snacks

Fried starters like samosa and pakora need to come back crisp. The microwave kills them — they go soft and chewy. Use the oven or an air fryer.

• Oven: 180 °C for 6–8 minutes. Place directly on the rack or on baking paper. No foil.
• Air fryer: 180 °C for 3–4 minutes. Shake the basket halfway.
• Pan: Medium-low heat, lid off, 2 minutes each side.

How long does Indian takeaway keep?

Stored properly in an airtight container in the fridge, Indian curries keep for 2–3 days. Rice should be eaten within 24 hours of cooking for the best texture and safety. Naan is best eaten the same day, but will hold for a day or two in the fridge — just reheat it in a pan.

If you want to keep it longer, freeze it. Curries freeze well for up to 2 months. Cool the dish quickly, label the container with the date, and thaw it in the fridge overnight before reheating on the stove. Cream-based sauces can split slightly when frozen — a splash of milk and a good stir while reheating brings them back.

When ordering, plan for the next day

If you know you want leftovers, here's a tip from our kitchen: order a slightly bigger portion of curry and a single naan, plus a side of rice. Curries reheat beautifully. Naan and rice are easy to make fresh — but the curry is the part that gets better overnight.

Our most popular "great next-day" dishes at Inder'n are Lamb Rogan Josh, Daal Makhani and Chana Masala. The flavours deepen overnight and they hold up to reheating without losing texture.