INTRODUCTION TO INDIAN COOKERY:

 Introduction to Indian Regional Cuisine
 History & heritage of Indian Cuisine
 Factors that affect eating habits in different parts of the country
 Geographic location
 Historical background
 Seasonal availability
 Special equipment
 Staple diets
 Specialty cuisine for festivals and special occasions
 Indian cuisine Culinary Terms

INDIAN CUISINES NORTH REGION
 Kashmir
 Mugalai
 Punjab
 Rajasthan

INDIAN CUISINES EAST
 Bengal
 Seven sister states (Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland & Tripura)

INDIAN CUISINES WEST
 Gujarat

 Maharashtra

 Goa

INDIAN CUISINES SOUTH
 Tamil Nadu
 Kerala
 Andhra Pradesh

INDIAN CUISINES CENTRAL INDIA
 Madhya Pradesh
 Chhattisgarh
 Uttar Pradesh/Bihar

INTRODUCTION TO DUM COOKING 
 Introduction
 Origin of Dum Cooking
 Special Equipment and their use
 Classical Dishes

TANDOOR COOKING

 Origin and history of tandoor
 Types of Tandoor and their uses
 Installing a new tandoor
 Marinating and making techniques for kebab
 Basic Indian breads made in tandoor

INTRODUCTION TO INDIAN SWEETS
 Introduction
 Origin and history of Indian sweets
 Ingredients used in Indian Sweets
 Regional Influence on Indian Sweets
 Equipment used in preparing Indian Sweets.