Sr. No.

07010611: Regional Cuisines of India -II

02 TOPICS TO BE COVERED TEACHING HOURS DOMAIN
Theory

Unit – 1Cuisines  of  Andhra  Pradesh,  Tamil  Nadu  &  Kerala:  Introduction,  Geographical Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine ,

Cuisines of Awadh, Bengal & Odisha: Introduction, Geographical Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine  Indian Sweets & Desserts: Introduction, Geographical Perspectives, Brief Historical

Food of India : Jain Food, Parsi Food, Home Style Cooking, Tandoori Foods, Dum Style of Cooking, Traditional Cooking Delights, North Eastern Indian Foods, Food of Madhya Pradesh

8

12

4

8

10

14

Must know
Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialities during Festivals and Other Occasions, Community Foods for each states mentioned in syllabus. 2 Desirable to Know
Practical

–          Two Menus about 3-5 dishes per menu per state covering all units.

 

50

10

 

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

–   Indian Gastronomy – Manjit Gill, DK Publishers

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

–   The Essential Kerala Cookbook Paperback by Vijayan Kannampill

–   My Great India Cook Book – Vikas Khanna

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

–   Practical Cookery By Kinton & Cessarani

–   Flavours of the Spice Coast – K M Mathew

–   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

Admissions