Description
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. This program consist of 20 world class classis recipes which can be converted in a menu as well. Students can also make out couple of short menu as there are selection of starter, Main course and Desserts with Choice of Indian Bread. Chef Lakhbir singh have a long chefs career in the Indian Kitchen and he has specially curated this menu specially focussing on north India cuisine. The recipes are from start to finish and very easy for anybody to follow. This program will ensure that students have a great experience and they can replicate these recipe in their own kitchen. This also give them a glimpse of North Indian cuisine with various cooking techniques covering soups, starters, kebabs, vegetable , curries, kebabs, rice and dessertsNorth Indian cuisines have a very large base covering central india and above state where regional cuisines may be different but the concept of cooking is sameSoups and startersTomato ShorbaMurgh ke ParcheAmritsari FishShami KebabCurries and GraviesGatta CurryAmristsari CholaeMalai KoftaShahi PaneerDum Aloo KashmiriLaal MaasRarha MeatSelection of Rice -Hyderabadi Chicken BiryaniYakhani PulaoDesserts -Carrot HalwaJalebiKaseri PhirniDouble Ka MeethaSriKhandIndian Bread -Laccha ParathaMissi Roti
