Sr.No.

07010511: Regional Cuisines of India -I

01 TOPICS TO BE COVERED TEACHING HOURS DOMAIN
1. Cuisines of Kashmir, Himachal & Uttarakhand: Introduction, Geographical Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients.

Cuisines of Punjab, Haryana & Delhi: Introduction, Geographical Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients.

Cuisines of Rajasthan & Gujarat: Introduction, Geographical Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients.

Cuisines of Maharashtra & Goa: Introduction, Geographical Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients..

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Must know

Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during Festivals and Other Occasions, Community Foods all the above mentioned states 5 Desirable to Know
Practical:

Two Menus about 3-5 dishes per menu per state

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Must know

Syllabus books

–   Quantity Food Production Op. and Indian Cuisine – Parvinder S Bali, Oxford University Press

–   A Taste of India By Madhur Jafferey – John Wiley & Sons

–   Food of Haryana: The Great Chutneys – Dr Ashish Dahiya, University Press, MDU

–   Indian Gastronomy – Manjit Gill, DK Publishers

–   Food of Haryana: The Great Desserts – Dr Ashish Dahiya, University Press, MDU

–   Punjabi Cuisine – Manjit Gill

–   My Great India Cook Book – Vikas Khanna

–   Modern Cookery (Vol –I) By Philip E. Thangam, Publishers: Orient Longman

–   Practical Cookery By Kinton & Cessarani

–   Hymns from the Soil: A Vegetarian Saga

–   Practical Professional Cookery By Kauffman & Cracknell

–   Professional Cooking by Wayne Gisslen, Publisher Le Cordon Bleu

–   Theory of Catering by Kinton & Cessarani

–   Theory of Cookery By K Arora, Publisher: Frank Brothers

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