Naan, Tandoori & Curry

2024-12-15

Course Name: Indian Cuisine (Naan, Tandoori & Curry)

Course Duration: 40 Days

Course Description: This comprehensive course is designed to introduce students to the rich and diverse world of Indian cuisine. Over the course of 40 days, students will gain hands-on experience in the preparation of popular Indian dishes, ranging from appetizers and snacks to main courses and desserts. The course includes theory and practical sessions, where students will learn the techniques behind authentic Indian recipes, from traditional cooking methods to modern twists. The training will cover both vegetarian and non-vegetarian options and will include various types of breads, curries, snacks, and beverages.

Course Outcomes: Upon completion of this course, students will be able to:

• Prepare a wide range of Indian dishes, including appetizers, snacks, main courses, and desserts.
• Master the art of preparing traditional Indian breads such as Naan, Paratha, and Roti.
• Gain proficiency in Indian spices and ingredients to enhance the flavors of dishes.
• Understand and practice the basics of Indian cooking techniques, such as frying, grilling, and sautéing.
• Handle and operate kitchen equipment required for Indian cooking, including tandoor, grills, and fryers.
• Prepare and present food with the proper garnishes and accompaniments.
• Develop a deep understanding of regional variations of Indian cuisine and be able to execute them confidently.

Curriculum Includes:

• Day 1 & 2: Theory class on the history and fundamentals of Indian cuisine.
• Day 3 & 4: Cutting practice for vegetables, meats, and other ingredients.
• Day 5: Fry pan flipping technique.
• Day 6: Weekly theory class.
• Day 7: Off.
• Day 8: Aloo Paratha, Lachha Paratha, and Bhagi.
• Day 9: Chhole/Bhatura, Masala Omelette.
• Day 10: Puri/Bhaji with Achar.
• Day 11: Mix Veg Pakoda, Paneer Pakoda with Mint Chutney.
• Day 12: Veg Samosa, Chicken Samosa with Mint Chutney & Tamarind Chutney.
• Day 13: Weekly theory class.
• Day 14: Off.
• Day 15: Aloo Tikki, Hara Kebab with Mint Chutney & Tamarind Chutney.
• Day 16: Chicken Tikka, Afghani Kebab with Mint Chutney.
• Day 17: Palak Paneer, Jeera Pulau, Salad, Gajar Ko Halwa.
• Day 18: Chicken Biryani, Raita, Salad with Kashmiri Pulau.
• Day 19: Vegetable Kofta Curry with Kashmiri Pulau, Salad.
• Day 20: Weekly theory class.
• Day 21: Off.
• Day 22-24: Naan practice (without Tandoor).
• Day 25: Naan practice in Tandoor with Butter Chicken and Salad.
• Day 26: Naan practice in Tandoor with Dal Makhani, Salad, Gajar Ko Halwa.
• Day 27: Weekly theory class.
• Day 28: Off.
• Day 29: Naan practice in Tandoor with Chicken Sahajani and Salad.
• Day 30: Paneer Makhani with Tandoori Roti and Salad.
• Day 31: Seek Kebab and Husaini Kebab with Garlic Naan and Salad.
• Day 32: Muttor Paneer with Butter Naan and Salad.
• Day 33: Chicken Jalfrezi with Pea Pulau and Salad.
• Day 34: Weekly theory class.
• Day 35: Off.
• Day 36: Chicken Sekuwa, Paneer Tikka with Mint Chutney.
• Day 37: Fish Amritsari, Fish Curry with Steamed Rice and Salad.
• Day 38: Chaas, Lassi, Soup Tomato Shorba, Mulligatawny Soup, Lentil Soup.
• Day 39: Soup practical exam with students.

Course Features:

• Hands-on practice with more than 40+ Indian dishes.
• Learn authentic cooking methods such as tandoor cooking, deep frying, and grilling.
• Theory sessions on food hygiene, preparation techniques, and kitchen management.
• Opportunity to practice preparing popular Indian dishes from various regions.
• Focus on food presentation and garnishing.
• Practical exposure to running a kitchen for Indian cuisine.
• CTEVT-affiliated certification upon completion.
• Internship opportunities and job placement support.

Contact Details: Radisson Hotel Training,
Devine Complex, Kalimati, Kathmandu, Nepal
Phone: 9851044265, 9824262236