Tandoor

Our qualified and experienced professionals focuses at aspiring chefs who want to establish them self in haute cuisine by guiding them to learn various styles of meritnation and preparation. Tandoori cooking originated in ancient India.

It is used to make certain types of vegetarian and non-vegetarian dishes. Charcoal adds the smoky flavour in cooked food which not only gives it a natural dye. It ensures negligible loss of nutrients while cooking vegetables and meat.

The course also covers Tandoori Roti / Bread which is the other version of roti as it is crispy and becomes heavier when dough is baked in tandoor. Mostly milk or yogurt is blend with dough to make bread soft and chewy. There are lots of varieties can be find in tandoori roti from simple to stuffed naans or to lachha paratha.

Course Details:

Butchery & Knifes Kills:

Learn about different styles of butchery with different kinds of meats like, chicken breast, broiler, lamb, fish etc.

Marinations & Preperations:

Learn about the various types of Basic Marinations and Preparations used in the Tandoor like, Tandoori Masala, Shashlik, Malai, Mustard, Peri-Peri etc.

Preparation Of Dough:

Learn about different kinds of doughs which are prepared like Atta based, Maida based dough.

Dishes To Be Covered:

Vegetarian Snacks:

• Tandoori Mushroom Tikka

• Hari Chutney Soya Chaap

• Malai Broccoli

• Peri-Peri Paneer Tikka

• Dahi Kebab

Non-veg Snacks:

• Murg Malai Tikka

• Tandoori Chicken

• Lemon Chicken Tikka

• Ajwaini Fish Tikka

• Mutton Tikka

Breads:

• Tandoori Roti

• Roomali Roti

• Lachha Paratha

• Garlic Naan

• Malabari Parantha

• Amritsari Kulcha