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Vegetarian Cuisine | North Indian

by Minty S

5/5 | 2 Reviews

This long term course is best suited for anyone interested in learning the art of making north indian vegetarian dishes in detail. This course will educate students on the different condiments, spices, vegetables, their procurement, storage and use, progressing to teach students to cook different vegetarian delicacies such as dry veggies, gravy items, different Indian breads, Indian vegetarian breakfast items, Indian rice items and dal and a few Indian desserts. Students enrolling for this course will not only learn cooking a variety of north Indian vegetarian dishes they will also pick up useful tips on napkin folding, table laying as well as table etiquettes. 

  • Course Duration

    17 Weeks

  • Course Level


  • Instruction Language


  • Classes Taken


Taught On

  • Skype

US$50.4(1-on-1 Class)

per class

(Tax Exclusive)

Recommended - 1 Week = 1 Class

1 Class = 120 minutes

Enroll Now


for any questions

Educator Profile

Minty S

20 Years Experience

From: India

  • Teacher Skill Keywords:

    chinese, French, Italian, South Indian, Korean, cooking, Cuisines, Mediterranean, Mexican, North Indian
  • Education

    MSc in Foods & Nutrition from Home Science College, Chandigarh

  • Work Details

    Owner - Minty's Food Studio, Delhi

Course Details

The complete north Indian vegetarian course spans a 4 month period adding up to 34 hours, breaking down into 1 sessions per week of two hours each. This course will introduce students to the nuances of identifying spices, condiments, vegetables as well as procuring them. Further on the course will train students on making north Indian vegetarian dishes such as dry veggies, gravy items, Indian breads, Indian vegetarian breakfast items, rice, biryani and pulao, Indian desserts like kheer, phirni, moong dal halwa, gajar halwa, curd and raitas as well as varieties of dal. The course will also demonstrate to students how to cook chutneys, dry veggies like aloo-gobhi, variety of bhindi preparation, bharta, mushroom matar, methi aloo etc. It will also teach students the recipes for gravy items like rajma, kardhi, chole, dals, matar paneer and more. Students will also learn to make Indian breakfast items such as poha, upma, chila and breads like lachcha parantha, stuffed parantha, naan.

About Minty Singh: Minty Singh is a seasoned Chef residing in Delhi. She is a Master in Science from Government College, Chandigarh in food and nutrition. True to the degree she holds Minty is an artist of a Chef specialising in a variety of cuisines that covers the length and breadth of India. Her culinary prowess saw her establish, ‘Minty’s Food Studio’ primarily an institution that teaches cooking, apart from organising corporate events, catering services and other food related activities.


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