PAN ASIAN CUISINES
Learn Restaurant-Korean, Singapore, Japanese, Vietnamese, Thai, Chinese NV, Chinese Veg
Whether you want to master specific Indian 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.
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.
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.
- 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.
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