What is the right way to store and reheat leftovers so they do not make you ill?
The practical rule is two hours: cooked food left at room temperature beyond that is in the range where bacteria multiply fastest, and in Indian summers that window is shorter still. Refrigerate in shallow containers so the centre cools quickly rather than one deep pot. Reheat until steaming hot throughout, not just warm at the edges, and reheat only the portion you intend to eat rather than the whole dish repeatedly. Rice is the one to be most careful with — cool it fast and never leave it out overnight.
Answers
Shallow containers made a noticeable difference for us. A deep vessel takes hours to actually cool in the middle.
The rice point is underrated. Bacillus cereus is a real thing and reheating does not undo it.