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 desserts

North 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 same

Soups and starters

• Tomato Shorba

• Murgh ke Parche

• Amritsari Fish

• Shami Kebab

Curries and Gravies

• Gatta Curry

• Amristsari Cholae

• Malai Kofta

• Shahi Paneer

• Dum Aloo Kashmiri

• Laal Maas

• Rarha Meat

Selection of Rice -

• Hyderabadi Chicken Biryani

• Yakhani Pulao

Desserts -

• Carrot Halwa

• Jalebi

• Kaseri Phirni

• Double Ka Meetha

• SriKhand

Indian Bread -

• Laccha Paratha

• Missi Roti