per week per student
Learn North Indian Punjabi Cuisine
Learn to make famous Punjabi recipes in this five-week course from accomplished and talented chef, Sunita Minglani. India has an abundance of distinct regional cuisines, one of the most famous being Punjabi cooking. This course gives students the opportunity to learn some of the more popular dishes from the region, including dal makhani, aloo gobhi, and tandoori roti. This course is perfect for any home cook or aspiring chef looking to expand their skills in the kitchen.
This course covers a few of the most popular Punjabi recipes over a five-week period. Sunita Minglani, a professional chef with nearly 30 years of experience in Indian cooking, provides students with instruction, technique, and the background behind this unique cuisine. Students will learn to make 3 recipes in each session and in total, 15 recipes over a span of 5 weeks. These include dal makhani, a buttery lentil dish that traditionally takes 24 hours to make, as well as aloo gobhi, a popular dish of potatoes and cauliflower, butter paneer masala, one of the most famous Punjabi dishes, matter panner, khoya kattar paneer, paneer khurchan, malai kofta and navratan korma in white gravy. Sunita will also teach students to make some popular Indian desserts like gulab jamnun, moong dal halwa, jalebi and gajjer ka halwa, a sweet carrot dessert that can be served hot or cold. In Indian breads, she will teach how to make lacha paratha, garlic naan and rustic tandoori roti made without a clay oven.
In addition to learning recipes, students will benefit from one-on-one, face-to-face instruction from a professional chef and teacher by picking up techniques and tips from the expert. This course is great for any level student, from beginners to experienced cooks, and everyone in between. Sunita presents all students with the opportunity to grow their culinary skills and branch out with new and exciting dishes. On the successful completion of this course, students will be able to create a delicious, traditional Punjabi meal.
The ipassio edge: Students enrolling for this short term course on ipassio have the advantage of getting introduced to or learn the intricacies of an art form, from an experienced exponent of the art. Short term courses deal with creating a strong foundation on a specific topic. The syllabus of a short term course is predefined and ready before the commencement of the course. This gives students a clear understanding about the knowledge they will gain in the stipulated period of time, helping them in their planning and decision making. The class strength is limited to 5, ensuring that each student gets attention. A set of 5 individuals enrolling for a short term course encourages learning from peers and social interaction. This short term course bodes good for students passionate about learning, setting them up for the long term or advance level of learning.
About Sunita Minglani: Sunita Minglani believes that food is essential to the body, but good food nourishes the soul. Based in Jaipur, India, Sunita has a passion for Indian cuisine and experimenting with new techniques and recipes. She has been teaching cooking classes for over two decades to students of all ages and levels of ability. Sunita Minglani runs her own cooking school, Kitchen Craft Cooking School, and hosts a cooking show on ETV called Rasoi Se. Cooking and instruction is not only her profession, but also her passion, and she’s excited to bring her considerable expertise and passion to students on ipassio.
The students should have pans, pressure cooker, frying pan and woke (Karahi).
These sections are for individual students.
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