Our Courses
Mastering Naan, Tandoor and Indian Curries
This one-month professional course is designed to immerse students in the art of preparing authentic Naan, mastering the tandoor, and creating flavorful Indian curries. Through a mix of theoretical and practical sessions, students will learn to master the art of making soft, flavorful bread varieties, marinating and cooking with the tandoor, and creating rich, aromatic curries that define Indian cuisine. Students will also explore the key spices, techniques, and ingredients essential for authentic Indian flavors. Additionally, students will also learn essential kitchen hygiene, safe working practices, and an introduction to kitchen tools and equipment. This hands-on program is ideal for aspiring Chefs and culinary enthusiasts, providing foundational knowledge and practical experience in Indian cuisine
- Get Hands-on practice, 2 hours a day, 6 days a week with professional-grade tools and equipment in a group of 5-8 students.
- Learn and practice in a fully equipped, state-of-the-art kitchen that simulates a real commercial setting.
- Engage in practical, hands-on sessions where you’ll prepare authentic Naan, tandoor dishes, and a variety of curries under the guidance of expert Chef Instructors.
- Benefit from personalized instruction and focused attention, ensuring a tailored learning experience.
- Build foundational cooking techniques and progressively advance to mastering complex Indian dishes.
- Experience the importance of maintaining high standards of kitchen hygiene, safety, and operational efficiency.
- Learn to work efficiently with others, manage ingredients, and organize your workflow to meet the demands of a fast-paced kitchen.
- Develop the confidence and expertise required to work in a professional culinary environment, whether for personal growth or career advancement.
Unit 1: Kitchen Hygiene, Tools & Equipment, and Safe Working Practices
Unit 2: Indian Breads (Naan & Roti Variations)
Unit 3: Tandoor Cooking Techniques
Unit 4: Indian Curries – Basics
Unit 5: Advanced Curries
It’s perfect for those looking to enhance their home cooking skills, start a food business, or advance in the hospitality industry. The knowledge gained is also valuable for teaching in culinary schools, making it a versatile program for both professionals and food enthusiasts.
By the end of the course, students will:
- Prepare a variety of Naan with expertise, understanding dough fermentation and baking techniques.
- Safely and effectively operate a tandoor, mastering its use for both bread and proteins.
- Create rich, flavorful Indian curries using traditional methods.
- Demonstrate proper hygiene, safe working practices, and efficient use of kitchen tools and equipment.
- Confidently use Indian spices and ingredients to achieve authentic flavors.
The list of dish items that would be covered in the 1-month course:
1. Indian Bread Varieties
- Naan (Plain, Butter, Garlic, Stuffed)
- Paratha
- Tandoori roti
- Chapati Tori
- Bhatura
2.Tandoor Dishes
- Tandoori Chicken
- Paneer Tikka
- Vegetable Skewers
- Chicken Seekh Kebabs
- Mutton Seekh Kebabs
3. Curries
- Paneer Butter Masala
- Dhaba-Style Chicken Curry
- Dal Makhani
- Aloo Gobi
- Palak Paneer
- Rogan Josh (Lamb Curry)
- Chicken Korma
- Fish Curry with Coconut Gravy
4. Indian Rice Dishes
- Jeera Rice and Steamed Rice
- Vegetable Pulao
- Chicken Biryani
*Disclaimer
Please note that the availability of certain ingredients may affect the preparation of some dishes. In such cases, alternative curries or dishes may be introduced. The above list serves as a guideline and is not exhaustive; additional dishes may be covered depending on time and ingredient availability.
This course is ideal for anyone passionate about Indian cuisine and eager to master the art of preparing authentic Naan, tandoor dishes, and curries. Whether you are an aspiring chef, a culinary student, or a cooking enthusiast looking to expand your skill set, this program offers a comprehensive hands-on experience.
If you are a professional chef aiming to add Indian flavors to your repertoire or someone simply interested in learning traditional cooking techniques, this course will help you gain practical knowledge and confidence in the kitchen. No prior experience is necessary—just a love for cooking and a willingness to learn!
Students who successfully complete the course and pass the final assessment will receive a Certificate in Naan, Tandoor and Indian Curries from IIG
The course fee for Naan, Tandoor and Indian Curries is NPR 35000 only. Students have to make 50% payment when beginning this course and remaining 50% after 15 days of the class start date.
Class timings are available from 2pm to 7pm. Intakes are announced in the website. Contact us at 01-5915510 to know about the intakes or fill the inquiry form and our representatives will contact you for further guidance.
To apply, simply fill out the Inquiry form or visit our admissions office. For further inquiries, you can contact us at 01-5915510 or email us at info@iig.com.np
The course fee is NPR 35000 only. Students have to make 50% payment when beginning this course and remaining 50% after 15 days of the class start date. Payment can be made via bank transfer, or at the admissions office. Details will be provided upon application.
While we strive to use fresh, quality ingredients, availability may vary, and some dishes may be substituted as needed.
Yes, the curriculum includes essential training on kitchen hygiene, safety, and operational practices.
All necessary ingredients, tools, and equipment will be provided for practical sessions.
Yes, all participants will receive a certificate upon successfully completing the course.
Absolutely! The course is tailored to cater to beginners and those with some cooking experience.
No, this course focuses on savory continental dishes and does not include desserts.
No prior experience is necessary; the course is designed for all skill levels.
Yes, the course focuses heavily on hands-on practical sessions alongside theoretical learning.
You will learn in a professional kitchen environment under the guidance of an expert Chef Instructor, simulating real-world culinary operations
We maintain small class sizes from a group of 5-8 to ensure personalized attention and effective learning.
Yes, classes are held six days a week, with Saturdays as the designated day off.
Classes are conducted for 2 hours each day, with specific timings provided upon enrollment, usually between 2pm-5pm
The course lasts for one month, with classes held six days a week.