Certificate in Indian & Tandoor

Keeping in mind the majority of the classics, this course walks you through prominent Indian regional cuisines from various states, emphasizing regional main courses, lost cuisines and dishes, and the lesser-known ones. You will learn how to create Indian bread, marinades, masalas, butchery techniques, how to use a tandoori oven, and how to prepare breakfast. We'll also help you comprehend the significance of pickles, chutneys, podis, and spice blends in Indian cooking.

The numerous special talents that are taught throughout the certificate program are what give an Indian cooking certificate course its real worth. The abilities acquired in a culinary education provide the road for professional achievement and fortune. Applicants learn:

KNIVES SKILLS: Students gain knowledge about how to use various knives and accurately carry out various cutting and chopping tasks for cooking.

MARINADES & PREPARATIONS: We instruct candidates on the several kinds of Tandoori marinades and preparations, such as Shashlik, Malai, and Tandoori Masala.

DOUGH PREPARATION: Candidates learn how to make several doughs that are used in Indian cooking, such as dough made with maida or atta.

USE OF FLAVORS: A variety of genuine Indian flavors and fragrant Indian species are used as ingredients in specific classes.