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MSc in Foods & Nutrition from Home Science College, Chandigarh
Owner - Minty's Food Studio, Delhi
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.
Course-specific benefits: This course is a perfect match for connoisseurs of food who look at cooking as an art. It will teach them the most popular north Indian dishes. By the end of the course the student through the culinary skills learn will be able to impress family and friends.
The ipassio Edge: Students enrolling for this long term course on ipassio can be sure that they receive individual attention from the teacher, as the class strength is limited to 2 students. It also gives teachers the opportunity, to gauge their students progress in depth and make changes whenever and wherever required, to ensure the student gets the maximum out of this course. Since, long term courses are detailed, students get the advantage of learning intricate details about this art form. The limited strength of the class also ensures that there is a strong bond between the students and their teacher clearing out any inhibitions that the student might have. The sustained guidance available from the teacher ensures that the student does not deviate from set goals or targets. Learning from a revered, experienced exponent of this art form, through the long duration of this course, keeps the student inspired and motivated to achieve more.
Students enrolling for the course should be aware of Indian condiments, spices and cooking mediums.