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.
DurationEasy 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.
Sambar
Masala dosa
Sambar
Kancheepuram idli
Uttapam
Coconut chutney
Tomato chutney
Mysore bonda
Manju Dhanda has been conducting her immensely popular cookery classes in Gurgaon for more than 10 years.
She has lived in several cities – Kolkata, Chennai, Srinagar & Lucknow. She started her classes in Kolkata and then continued to teach enthusiastic, highly appreciative students in the other cities as well.
In Lucknow, where she taught for eight years, her name is a household word. She has featured in TV shows and contributed to several newspapers and magazines.
Manju Dhanda is passionate about cooking & is a committed teacher. Her prime goal has always been to inculcate in her students a love for cooking tasty, wholesome food.
She believes that cooking is therapeutic – it gives joy to the person who is cooking and then to the entire circle of family and friends who are enjoying the good food.
Authentic and supremely tasty dishes are the hallmark of her culinary expertise.Her cooking methods are simple and completely replicable.
Her recipes are very precise and foolproof. They have been tried and tested over many years and have been perfected to such an extent that even a novice is assured of success in the kitchen.
Learn the art of exquisite cooking in a simple manner right away!!
After completing these professional courses, one shall be able to earn in the vicinity of their own home/shop with very minimum investment. Royal Cooking Institute is unique , up to date and industry relevant with innovation and new technologies.
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.
This delectable creation of the Indian subcontinent is one of the most popular delicacies relished all over the world. This one-pot meal cooked with long grain basmati rice, meat, fresh spices and herbs that is cooked over low heat for the most lip smacking flavours.
In this class you will learn how to make Dosa + Uttapam,Sambhar, 3 Chutney + Rasam, Instant Idli, Paper Dosa and Sambar Powder + Chutney powder.
This course takes you through popular Indian regional cuisines from different states and focuses on Regional main courses, lost cuisines and dishes and the less well-known ones, keeping in mind most of the classics.
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