Indian Cooking - Fundamentals of Professional South Asian Cookery

South Asian food, particularly the cuisine of India and Pakistan, is famous globally for its rich and spicy taste, vibrant color, and use of natural ingredients. The diaspora from these countries has also played a vital role in popularizing these foods in all corners of the world. Through this course, culinary experts at Element Recipe have tried to introduce Alison’s audience to some of these dishes and the essential elements of Indian cuisine.

The course takes a straightforward approach to aid students with their learning. First, they will learn about the basic Indian utensils used in preparing Indian dishes and the commonly used spices. Then, they will discuss the methods of preparing ginger-garlic paste, green chili paste, and flatbreads (e.g., garlic naan and lachha paratha). The recipe for preparing paneer in white gravy has also been discussed in the same module.

The second module discusses the three traditional dishes: biryani, daal makhani, and lahori tawa chicken. The steps included in all the recipes have been discussed very simply. Developers have incorporated many pictures, graphics, and other illustrations to help students understand these recipes in great detail. This course is meant for students who aspire to become chefs and want to try dishes from multiple parts of the world. By gaining expertise in preparing Indian dishes, they can achieve a significant milestone in their cooking careers.