At the end of these sessions, you will be able to prepare the following:

(Day-wise Coverage)

*Day 01: Basics of Cooking I*

1. Vegetable Cuttings & Chopping Techniques
2. Stuffed Cheese / Paneer Paratha
3. Stuffed Mix Veg. Paratha
4. Chutneys (Sweet/ Sour)
5. Sabji (One Dry & Two Gravy)
6. Chapati / Phulka
7. Sheera

*Day 02: Basics of Cooking II*

1. Techniques of using Microwave Oven, Induction & Gas Stoves effectively
2. Modes of Microwave Oven
3. Lemon Rice
4. Veg. Pulao
5. Dhaba / Tadka Daal
6. Daal Makhni
7. Rawa Idli
8. Roasted Papad
9. Gajar Halwa
10. Plain Rice
11. Masala Rice

*Day 03: Soups*

1. Sweet Corn Veg. Soup
2. Cream of Mushroom
3. Lemon Grass Soup
4. Tomato Soup
5. Hot n Sour Veg. Soup
6. Monchow Soup

*Day 04: Salads*

1. Russian Salad
2. Waldorf Salad
3. Caesar Salad
4. Thai Salad
5. Chicken Salad

*Day 05: Sandwiches & Drinks*

Sandwiches

1. / Chicken Sandwich
2. Veg Sandwich Grill
3. Three-layered Cheese Sandwich
4. / Chicken Mayo Sandwich
5. Mumbai Masala Sandwich
6. Chocolate Sandwich
7. French Toast

Drinks

1. Cold Coffee
2. Lemon-Mint Mocktail
3. Chikoo Smoothie

*Day 06:  Fast Food*

1. Bread Roll
2. Chicken Cheese Ball / Cheese Ball
3. Cheese Croquettes
4. Hara-bhara Kabab
5. Veg Frankie / Chicken Frankie
6. Burger
7. Minty /Garlic Dip
8. Chocolate Mousse

*Day 07: Italian Cuisine*

1. Pasta with Mornay Sauce
2. Pasta with Arrabiata Sauce
3. Spaghetti in Pesto Sauce
4. Tiramisu
5. Churros
6. Pizza

*Day 08: Chinese Cuisine*

1. Manchurian(Dry/ Gravy)
2. Chicken Lollipop (fried/Baked)
3. Chicken Manchurian
4. Szechwan Chicken
5. Paneer Chilli / Chicken Chilli
6. Schezwan Chutney

*Day 09: Chinese*

1. Spring Rolls (Veg/Non-veg)
2. Hakka Noodles
3. Schezwan Noodles
4. Chicken Hakka Noodles
5. Veg fried
6. Schezwan fried Rice
7. Chicken Fried Rice
8. Chicken Schezwan fried Rice

*Day 10: Chat*

1. Pani Puri
2. Bhel
3. Aloo Chat
4. Dahi Puri
5. Ragda Chat
6. Dahi Bada
7. Shev Puri
8. Samosa Chat

*Day 11: Maharashtrian Cuisine*

1. Chicken Masala
2. Veg Maràtha
3. Bhakari
4. Dalcha
5. Chicken Fry
6. Poranpoli & Aamti
7. Misal Pav

*Day 12: South Indian Cuisine*

1. Medu Wada
2. Sambar /Chutney
3. Chicken Chettinad
4. Idli
5. Curd Rice
6. Chanadal Phyasam
7. Dosa / Utappa

*Day 13: Master Gravies*

1. Yellow Gravy
2. Makhani Gravy
3. White Gravy
4. Green Gravy
5. Maharashtrian Master Gravy
6. Common Master Gravy

*Day 14: North Indian Cuisine*

1. Chole
2. Bhature
3. Naan / Kulcha
4. Biryani (Awadhi / Hyderabad)
5. Moong Dal Halwa
6. Chicken Malai Kabab
7. Chicken Hariyali Kabab

*Day 15: Snacks*

1. Vada Pav
2. Missal Pav
3. Samosa
4. Patties
5. Pav Bhaji
6. Kanda Bhajji
7. Palak Bhajji
8. BatataBhajji
9. Faluda

*Dates of Workshop*: 27th February- 17th March, 2023

*Timing*: 9:30 AM to 2.00 PM (Monday)

*Discounted Fees*: INR 31999/- (Actual Fees: Rs. 37500/- | Festival Discount)

You may also opt for / choose individual day/s hands-on workshop/s as well.

*Fees for opting 5 or more days*: Veg: Rs. 2,200/- & Non.Veg: Rs. 2,300/- per day.

*Fees for Individual Session / Day (Veg.)*: INR 2300/- per day

*Fees for Individual Session / Day (Non-Veg.)*: INR 2500/- per day

*Payment Options*: Cheque / Cash / Online using your Credit Card or Debit Card  / G-Pay \ Phone Pay using our number 9011082466.

*Location*: Culinary Studio Location: A/101, Dew Drop’s Apartment, Vishrantwadi, Near ⭐star bazaar & LG Shoppe.

*Google Map Link*: https://goo.gl/maps/Qp3rjsQ98Tw

For Registration: Call / WhatsApp on: 8237828813

*Certificate*: Certificate of attendance will be issued to the candidates with 100% attendance and only acquiring the required skills taught for 05 or more days.

*Note*: Note: This is a hands-on session where participants will prepare the recipes themselves under our close direction and supervision and take the finished products home to share with family and friends. Just carrying the boxes will do for the same. Before the class begins, you will also receive a file with recipes and required stationeries.

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