Food in india is diverse, with each region having its own culture of cooking. The southern part of india uses rice as a staple food, unlike the north part where wheat is a staple, use of coconut, tamarind, plantain in cooking is common in south, unlike the rich and creamy gravies of north.
DurationFood in india is diverse, with each region having its own culture of cooking. The southern part of india uses rice as a staple food, unlike the north part where wheat is a staple, use of coconut, tamarind, plantain in cooking is common in south, unlike the rich and creamy gravies of north.
This Course Includes:
A revamped, rebranded cooking class hosted over two generations, with diversified offerings into the industry. We create exceptional culinary experiences that are accessible to aspiring individuals on a scale like never before. Iishika’s Culinary Classes allow you to learn about the specific, focused subject matter.
Assist from the industry’s tips and tricks, the lessons include instructional recipes, hands-on guidance including the extra option to learn cooking in bulk quantities for real-time experiences.
Iishika Culinary Classes is accredited at Premier status by Accreditation Service for International Schools, Colleges and Universities (ASIC) for its commendable areas of operation
Learn to make Daal, Baati, Churma, Gatte ki Sabji (Plain and Stuffed), Mirchi Vada, Pyaaz ki Kachori, Moong Vada, Mawa ki Kachori, Methi Bajre ki Poori, Lahsun ki Chutney, Kadhi, Balu Shahi and Pihor (Dry and Gravy).
Easy to digest & fortified with the goodness of vitamin B complex, more iron, & vitamin C in all its fermented preparations, South Indian snacks are always welcome.
We never forget the sensational aroma of biryani, though it will take time and practice to make but is worth every bit of the effort. Come and learn with us.
North Indian food starts from Punjab Tandoori food which includes Clay oven called Tandoor which is made by the clay and horse hair and the making of the Tandoor is difficult and takes so many days but the Tandoori food comes out very well due to charcoal used in as fuel but these days gas operated
Get to learn classic as well as modern approach as our skillful chefs take you through distinctive regional cuisines with educational classes and workshops.
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