- Location: A10
- Start Date: Saturday 1st Aug, 2020.
- End Date: Saturday 15th Aug, 2020.
- Time: 9:00 am -1:00 pm.
- 3 Weeks.
- 4 hours per week.
ENROL NOW FOR TERM 3 2020
Tutor: Rajneesh Takiar
Indian Cooking these two words are just too broad a term for a vast range of Indian cooking styles, techniques and recipes.Learn the art of Indian Cooking, understand properties and use of Indian Spices. Be adventurous, within no time at all you will become a culinary artist, by learning how to mix, blend and flavor dishes with Indian spices.
India has a variety of cooking styles depending on the geographical, climatic and many other factors. If any person wants to taste a new Indian dish for Breakfast, lunch and Dinner, it would take at least 2 years to try the known dishes.
The unspoken rules on use and composition of spices vary from state to state in India, giving each style it's own distinct characteristics.
By the end of this course you will learn:
-Basics of art and science behind Indian cooking and ingredients
-About main ingredients in Indian cuisine.
-How much spices to use and when.
-When to use ground spices vs whole spices.
You will also understand that:
-Not all Indian dishes are Hot.
-Not all Indian dishes swim in sauce.
-Butter chicken or Tikka masala are not the only Indian dishes.
This course is supported by the TEC (Tertiary Education Commission) to assist with literacy and numeracy needs of students. You must attend 80% of the class. At the same time we hope you will learn other useful and interesting skills and have a lot of fun learning with us.