Diploma in Indian Cooking
Our Indian Cooking Diploma offers a deep dive into traditional and modern techniques across North, South, and Indo-Chinese cuisines. From knife skills and spice science to mastering tandoori dishes, curries, gravies, breads, lentils, and desserts—this course blends hands-on learning with culinary principles like mise en place, plating, and storage. Ideal for aspiring chefs, home cooks, or foodpreneurs looking to specialize in Indian cuisine with confidence and flair.
Introduction
- Knife skills (Choice, Cutting)
- information on spices
- Concept of mise en place
- Usage of Tandoor
- Storage
Breads
- Roti, Poori, Paratha(Plain & Stuffed)
- Tandoori Roti, Naan, Missi Roti, Kulcha
Curries & Gravies
- Secret to make North Indian Gravies like restaurant using mise
- 12-14 types of North Indian gravies hands on.
- Lentils ( Dal(5 types), Rajma, Chole, Pindi Chole, Kadhi, Chana)
- Dry Sabjis – 12 types
- Koftas
Starters
- Concept of making a starter
- 8 Paneer based starters including tandoor
- 6 different types of starters
Desserts
8 Types of indian desserts
Soups & Shorba
- Concept of creating one’s own Soup
- Handon on experience in 8
Indo-chinese
- Noodles, Fried rice, Shezwan Rice, 2 indo chinese dishes
South Indian
- Idli, Sambhar, Vada, Chutney, Dosa, Shavige
Rice
- Rice, Jeera Rice, Pulao, Biryani, Curd Rice
At Iishika Culinary Classes, we believe cooking is more than a skill—it’s an experience. Rooted in a rich culinary legacy and reimagined for today’s food lovers, our classes blend tradition, technique, and creativity. Whether you’re here to master the basics or explore advanced cooking styles, you’ll find guidance, flavor, and community in every session.
Support Links
Location
- JP nagar Phase 1, Bengaluru - 560078
- hello@iishika.in
- +91 74114 65929
- Mon-Sun : 09:00 AM to 06:00 PM
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