This document outlines an Indian cooking class consisting of 12 sessions. Each session will focus on preparing different regional Indian dishes such as samosas, dal aloo tikki, mutton curry, and fish tikka. The full payment of 25,000 rupees is due at the time of admission. The content may vary based on individual student needs and time frames. Dishes are subject to change at the chef's discretion.

1. UNIT 2
Indian Hobby Chef
Class 1:- Samosa, Saunth ki Chutney, Mint Chutney, Daal Aloo Tikki.
Class 2:- Dhaba Style Mutton Curry, Veg. Soya Masala, Chur Chur Naan
Class 3:-Tari wala Murg, Pindi Cholle, Bhatura.
Class 4:- Baigan Bharta, Khatte Aloo, Egg Paratha.
Class 5:- Rajma Masala, Amritsari Macchi, Olive & Cheese Kulcha.
Class 6:- Brain Curry, Punjabi Kadhi, Gajar ka Halwa.
Class 7:- Keema Kaleji, Boti Kebab, Subz Diwani Handi.
Class 8:- Gurde Kapure, Gobi ka Paratha, Shammi Kebab.
Class 9:- Fish Tikka, Bharwa Aloo, Tandoori Khumb, Haryali Kebab.
Class 10:- Mutton Seekh Kebab, Chicken Burra, Lazeez Tangdi Kebab.
Class 11:- Egg Curry, Murg Do Pyaza, Malabari Paratha.
Class 12:- Ghosht Dhaniwal Korma, Poori, Gurh wali Kheer.
Fee 25000/-₹
*Full Payment to be made at the time of admission
*The content is focused at teaching various methods of preparation & may
vary with individual student's needs towards learning’s & time frames.
* Dishes may be changed or deleted on the discretion of the chef