Soups and Bean Dishes
Soups reheat best if you defrost them first... 24 to 36 hours in the fridge. For quick defrosting, leave on counter for 2 - 4 hours, or place in lukewarm water for 45 minutes.
Heat them in a heavy-bottomed saucepan, stirring occasionally. Thick dals and bean dishes need to be stirred more often so they don't stick.

If you haven't had time to defrost them, add a tablespoon or two of water to a heavy-bottomed saucepan, and start heating on very low. Once some of it is melted you can turn the heat up higher.

Skillets & Pilafs
Defrost and heat briefly in a skillet with a tablespoon or so of water. If you haven't had time to defrost it, you can put it in a zip-lock and smash it with the side of a cutting board to break it into smaller pieces. These will cook very quickly in a covered skillet.

Dips and Sauces
Defrost overnight in the refrigerator. Once thawed, keep refrigerated and use within 5 or 6 days. Please note that because we don't use modified starches and thickeners, sauces may separate upon thawing. Simply stir in any liquid that has separated.

Adding Milk or Cream
Even a small spoonful of cream (the amount you might add to a cup of coffee), can add the luxury that takes a soup over the top. To prevent curdling, heat the soup first. Then stir in milk, cream, or milk substitute and heat through gently without boiling.

Spice
Spice levels in the Latin American and East Indian dishes range from extra-mild to medium. For extra spice, add cayenne or chili oil when reheating.

Variations
Many of the vegetarian soups and bean dishes are great with the addition of meat or sausage. And many of the dals and bean dishes welcome the addition of a handful of greens or other vegetables.

About Microwaving
I find that microwaving dulls the flavours of any food, and I believe that's my body telling me something has changed in a not-so-good way.