Annexure ‘CD – 01’
FORMAT FOR COURSE CURRICULUM
Course Title: Regional Cuisines of India
L T P/S SW/ PSDA TOTAL
Course Code: HOSM 229 FW CREDIT
Credit Units: 3 UNITS
Level: UG 1 - 4 - - 3
Course Objectives:
1 To make student understand the different types of Indian regional cuisines.
2 To learn the methods to prepare Indian regional menus
3 To make student learn to prepare different types of Indian Breakfast and Snack items.
4 To make student understand the different types of specialized Indian cuisine.
5 To make student learn about the classical and authentic recipes of India.
Pre-requisites:
The student should have prerequisite knowledge of
Basic understanding of Indian cuisine
Course Contents/Syllabus:
Weightage (%)
1 Module I Indian Regional Cuisine ( North India) % Weightage
18
1.Introduction to Regional Indian Cuisine ( Northern ),
2.Heritage of Indian Cuisine ( Northern India),
3.Impact of Geographical and climate
4.Culture and Society & Ingredient available on North Indian Cuisine.
5.Starters, Main courses, Rice dishes, breads and sweets from North India.
6.Spices and Masalas from north Indian cuisine.
7.Planning and preparation of menus from different north Indian states ( J and K, Punjab, Uttar
Pradesh, Uttaranchal, Himanchal Pradesh).
2 Module II Indian Regional Cuisine ( Western India) % Weightage
1.Introduction to Regional Indian Cuisine (Western India), 18
2.History and Heritage of Indian Cuisine (Western India),
3.Impact of Geographical and climate,
4.Culture and Society & Ingredient available on Western Indian Cuisine.
5.Starters, main courses, rice dishes, breads and sweets from western Indian states like
Rajasthan, Gujrat, Maharashtra, Goa.
6.Spices and Masalas from west Indian cuisine,
7.Planning and preparation of menus from different western Indian states Rajasthan, Gujrat,
Maharashtra, Goa.
3 Module III – Indian Regional Cuisine ( Eastern and Central India) % Weightage
18
1. Introduction to Regional Indian Cuisine ( Eastern and Central India )
2. Heritage of Indian Cuisine (Eastern and Central India).
3. Impact of Geographical and climate,
4. Culture and Society & Ingredient available on East & central Indian Cuisine.
5. Starters, Main courses, Rice dishes, breads and sweets from Eastern and central Indian
states.
6. Spices and Masalas from eastern and central Indian cuisine.
7. Planning and preparation of menus from different east & central Indian states like Bengal,
Orrisa, Bihar, Jharkhand, Chattisgarh, Madhya Pradesh, North Eastern States
4 Module IV Indian Regional Cuisine ( Southern India) % Weightage
18
1. Introduction to Regional Indian Cuisine ( Southern India),
2. Heritage of Indian Cuisine ( Southern India),
3. Impact of Geographical and climate,
4. Culture and Society & Ingredient available on Southern Indian Cuisine.
5. Starters, Main courses, Rice dishes, breads and sweets from Eastern and Southern Indian
states.
6. Spices and Masalas from eastern and Southern Indian cuisine.
7. Planning and preparation of menus from different southern Indian states Kerala, Tamilnadu,
Karnataka, Andhra and Telanagana
5 Module V Popular Cuisines of India % Weightage
18
1. Introduction to the various popular cuisines of India, their origin and relevance in current
times.
2. Current status and popularity of these menus, Awadhi Cuisine, Mughlai Cuisine, Parsi
Cuisine, Dum Pukht, Tandoor, Sindhi Cuisine, Hyderabadi Cuisine.
6 Module VI Use of technology in preparing Indian regional dishes % Weightage
1. Latest machines and equipment used in preparing Indian regional dishes to maintain quality, 10
reduce overall timing, standardize taste and inputs.
2. Use of technology in developing new recipes.
3. Use of automation and artificial intelligence to bring radical changes in the recipes without
altering the taste of the authentic dishes.
Student Learning Outcomes:
On completion of the course the student will be able to:
1. Student will be able to describe the various regional cuisines, their characteristics.
2. Student will be able to plan, describe and prepare menus from Indian regional cuisines.
3. Student will be able to compare and analyze the different types of dishes prepared in Indian cuisine.
4. Student will be able to understand and operate the automation technologies used in preparing Indian dishes
Pedagogy for Course Delivery:
The class will be taught using theory (Lectures and discussions) and practical demonstration based method.
Lab/ Practicals details, if applicable:
(5 Dishes per state per practical, comprising a starter, two main courses, 1 bread, 1 rice and a dessert from the region, also two
menus for street foods, snacks and breakfast)
1. J & K
2. Delhi
3. Punjab
4. Gujrat
5. Maharashtra
6. Rajasthan
7. Madhya Pradesh
8. Orissa
9. West Bengal
10. Andhra Pradesh
11. Karnataka
12. Tamil Nadu
13. Kerala
14. Parsi
15. Dum Pukht
16. Tandoori Dishes
Assessment/ Examination Scheme:
Theory L/T (%) Lab/Practical/Studio (%) Total
30% 70% 100%
Theory Assessment (L&T):
Continuous Assessment/Internal Assessment End Term
Examination
Components (Drop H VV CT A EE1
down)
Weightage (%) 5 5 15 5 70
Lab/ Practical/ Studio Assessment:
Continuous Assessment/Internal Assessment End Term
Examination
Components (Drop JE VV LE A JE LE VV
down
Weightage (%) 5 5 15 5 10 50 10
Abréviation: JE= Journal Evaluation; LE= Lab Evaluation; VV= Viva-Voce
Text & References:
Text:
1. Prasad by Jigs Kalra; Allied Publisher, New Delhi
2. Taste of India by Madhur Jaffery, Pavilion Books Ltd.
References:
1. Dawat by Jigs Kalra, Allied publisher, New Delhi
2. Kebab, Chutney & Bread by Devindar Kumar, UBS publisher, New Delhi
