(+91) 11-45513385, 7428554429

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Paschim Vihar, New Delhi

PAN ASIAN CUISINES

Learn Restaurant-Korean, Singapore, Japanese, Vietnamese

Whether you want to master specific Pan Asian dishes or get a broader overview of Indian vegetarian cooking, this is a top-rated cooking course to help you spice up your cooking routines.

What you'll learn

  • Master the art of Indian cooking- our comprehensive Foundation course has all the basics you need plus more
  • Step by step recipes included! Make restaurant favorite Indian dishes with step by step, detailed recipes based on my cooking patterns
  • Our unique method of cooking patterns lets you make hundreds of delicious Indian dishes by learning just a few repeatable “cooking patterns”
  • Confidently create new dishes on your own
  • Learn the secrets of spices and techniques such as browning onions and tempering that lets you learn how to cook Indian food
  • Express your culinary creativity and amaze yourself and your loved ones!
  • Indian cooking basics learn how to cook in just a few steps
  • The best and proven way to learn how to cook Indian food

Pan Asian Cuisines

Korean
Class 1: Cabbage Kimchi, Chicken Bibimbap, Jap Chae Noodles
Class 2: Cucumber Kimchi, Bulgogi Chicken, Korean Fried Rice
Class 3: Korean Spicy Stew, Spicy Korean Chicken with Cabbage, Kimchi Fried Rice

Singapore
Class 1: Laksa Soup, Singapore Rice Noodles, Singapore Style Spicy Chicken
Class 2: Hainanese Chicken Rice, Gado Gado Salad, Rendang Curry

Japanese
Class 1: Vegetable Tempura, Udon Noodles, Miso Soup
Class 2: Sushi – California Roll, Spicy Cucumber Roll, Bell Pepper & Shitake Rolls
Class 3: Chicken Yakitori, Chicken Teriyaki, Yaki Soba

Vietnamese
Class 1: Baby Lotus Stem & Carambola Salad, Assorted Mushroom Soup,
Cold Spring Roll
Class 2: Raw Mango Salad, Chicken on Sugarcane Stick, Veg Pho Bo

Fee: ₹ 25,000/-

  •  Full payment to be made at the time of admission.
  •  The content is focused on teaching various methods of preparation & may vary with individual student’s needs towards learning & time frames.
  •  Dishes may be changed or deleted at the discretion of the chef.
  •  The duration of the course would be one month and student can complete the course within 3 months from the time of admission not later than that.

Download pdf

Class 1: Tom Kha Soup, Thai Red Curry with Basil, Steamed Herb

Class 2: Tom Yam Soup, Thai Green Curry with Basil, Phad Thai Noodles with Crushed Peanut

Class 3: Steam Fish in Thai Lemon Sauce, Green Papaya Salad, Thai Fried Rice

Class 4: Mince Chicken with Basil, Chicken Satay, Thai Peanut Sauce, Drunken Noodles

Class 5: Black Pepper Chicken, Glass Noodle Soup, Basil Fried Rice

Class 6: Thai Spring Rolls, Chicken in Oyster and Celery Sauce, Pineapple Fried Rice

Class 7: Laab Kai (Mince Chicken Salad), Eggplant with Garlic and Basil, Ba Mee Pad Cew

Class 8: Vegetable Salad in Thai Lemon Dressing with Onions, Stuffed Shitake Mushrooms in Thai Sweet Chili Sauce,

Thai Green Curry Fried Rice

Class 9: Thod Man Pla, Thai Crispy Vegetable, Khao Suey Veg

Class 10: Glass Noodle Salad, Thai Jasmine Rice, Matsamaan Curry with Cashew Nut

Class 11: Crispy Rice Salad with Tangy Dressing, Crispy Vegetables in Green Peppercorn Sauce,

Stir-Fried Vegetables with Ginger, Onion & Peppers

Class 12: Chicken in Curry Flavored Sauce, Stir Fry Tofu with Chives in Yellow Bean Sauce, Sticky Rice

 

Fee:  22,000/-

  • Full payment to be made at the time of admission.
  • The duration of the course would be one month and students can complete the course within 3 months from the time of admission not later than that.
  • Dishes may be changed or deleted at the discretion of the chef.

Download pdf

 

Class 1: Sweet Corn Vegetable Soup, Sweet & Sour Chicken, Vegetable Hakka Noodles

Class 2: Hot & Sour Vegetable Soup, Chili Chicken Sichuan, Ginger Spring Onion Fried Rice

Class 3: Sweet Chili Lotus Stem, Stir Fried Chinese Greens, Chili Garlic Noodles

Class 4: Salt & Pepper Vegetables, Man Chow Chicken soup, Pan Fried Noodles

Class 5: Vegetable Spring Rolls, Wok Tossed Sesame Vegetables, Egg Fried Rice

Class 6: Kung Pao Chicken, Vegetable Black Beans, Vegetable Chopsuey

Class 7: Spicy String Beans, Chicken Hong Kong, Vegetable Hot Garlic Sauce

Class 8: Chili Chicken dry Red Pepper, Shredded Chicken with Coriander Root & Pickled Chilies, Sichuan Fried Rice

Class 9: Vegetable & Chicken Dim Sums

Class 10: Lemon Coriander Soup, Chicken with Star Anise, E-Fu Noodles

Class 11: Talumein Soup, Chicken in Celery Sauce, Vegetable Fried Rice

Class 12: Vegetable in White Garlic Sauce, Tangy Mushrooms, Chicken Manchurian

 

Fee:  20,000/-

  • Full payment to be made at the time of admission.
  • The content is focused on teaching various methods of preparation & may vary with individual student’s needs towards learning & time frames.
  • Dishes may be changed or deleted at the discretion of the chef.
  • The duration of the course would be one month and students can complete the course within 3 months from the time of admission not later than that.

Download pdf

Class 1: Sweet Corn Vegetable Soup, Sweet & Sour Vegetables, Vegetable Hakka
               Noodles
Class 2: Hot & Sour Vegetable Soup, Vegetables in Sichuan Sauce, Ginger Spring
               Onion Fried Rice
Class 3: Sweet Chili Lotus Stem, Stir Fried Chinese Greens, Chili Garlic Noodles
Class 4: Salt & Pepper Vegetables, Man Chow Veg Soup, Pan Fried Noodles
Class 5: Vegetable Spring Rolls, Wok Tossed Sesame Vegetables, Corn Fried Rice
Class 6: Kung Pao Paneer, Vegetable Black Beans, Vegetable Chopsuey
Class 7: Spicy String Beans, Mix Veg Hong Kong, Vegetable Hot Garlic Sauce
Class 8: Chili Paneer Dry Red Pepper, Shredded Tofu with Coriander Root &
               Pickled Chilies, Sichuan Fried Rice
Class 9: Vegetable Dim Sums
Class 10: Lemon Coriander Soup, Vegetables with Star Anise, E-Fu Noodles
Class 11: Talumein Soup, Vegetable in Celery Sauce, Vegetable Fried Rice
Class 12: Vegetable in White Garlic Sauce, Tangy Mushrooms, Veg Manchurian
Fee: ₹ 20,000/-
  • Full payment to be made at the time of admission.
  • The content is focused on teaching various methods of preparation & may vary with individual student’s needs towards learning & time frames.
  • Dishes may be changed or deleted at the discretion of the chef.
  • The duration of the course would be one month and students can complete the course within 3 months from the time of admission not later than that.

Download pdf

Description

Pan-Asian Cuisine includes dishes originating from the greater countries of Asia including, not limited to Chinese, Japanese, Thai, Vietnamese and Korean.

What will you learn?

  • Master the art of Pan-Asian Cuisine
  • Comprehensive foundation course specially designed for better understanding
  • Focus is on building the basics of cooking stronger
  • The recipes include step by step instructions
  • With the help of our Unique teaching methods, we help you innovate the dishes
  • Learn to express your culinary creativity and amaze yourself and the loved ones
  • Recipes include dishes from Korean, Singapore, Japanese and Vietnamese regions

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