Syllabus
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Course Code: CC-BHMCT-9 Course Name: B) Introduction to Indian Cooking (Practical) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Understanding Indian Cooking and Preparation of simple popular foods of India (At least one simple three course menu from each region of India , North, East, South, Seat and Central India its salient features and cooking). | |
| 2 | Condiments, Herbs & Spices in Indian Kitchen – Do’s & Don’t’s | |
| 3 | Understanding Preparations of Masalas, Pastes and Gravies in Indian Kitchen Preparation of: (i) Makhni Gravy (ii) Green Gravy (iii) White Gravy (iv) Lababdar Gravy (v) Kadhai Gravy (vi) Achari Gravy (vii) Malai Kofta Gravy (viii) Yakhni Gravy (ix) Yellow Gravy (x) Korma Gravy |
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| 4 | Familiarization with, commodities and their usage in Indian Kitchens with the help of simple dishes preparations indicating their usage. | |
| 5 | preparation of various cakes & cake bases | |
