B.A. (Culinary Arts) Essential Culinary Arts Indian Cuisine II Syllabus - Mumbai University
This is the FY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2025-26. This is the revised first year, item 5.4 (R) of 20 May 2025, which the University issued in place of its 2024-25 first-year syllabus.
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Syllabus for Essential Culinary Arts - Indian Cuisine - II
Module 1: 9
- Essential Culinary Arts – Indian – II
Module 2
- Practical Particular
Module 3: Practical Session-1
- Palak Paneer
- Chicken Korma
- Vegetable Pulao
- Tomato Koshimbir
- Phulka
- Seviya Kheer
Module 4: Practical Session-2
- Paneer Makhanwala
- Murgh Makhani
- Jeera Rice
- Dal Makhani
- Triangular Paratha
- Gajar Halwa
Module 5: Practical Session-3
- Batata Bhaji
- Chicken Kolhapuri
- Bhaat
- Varan
- Khamang Kakdi
- Shrikhand
Module 6: Practical Session-4
- Beans Foogath
- Goan Fish Curry
- Ragi Bhakari
- Red Rice
- Karanji/Nevri
Module 7: Practical Session-5
- Aloo Mutter
- Egg Masala
- Boiled rice
- Dal Tadka
- Chapati
- Sheera
Module 8: Practical Session-6
- Aloo Jeera
- Mutton Saagwala
- Barista Pulao
- Masala Dal
- Phirani
Module 9: Practical Session-7
- Rasam
- Cabbage Thoran
- Chicken Chettinad
- Tamarind Rice
- Pal Payassam
Module 10: Practical Session-8
- Baingan nu Shaak
- Moong Dal Khichadi
- Dahi Kadhi
- Methi Thepla
- Lapsi
Module 11: Practical Session-9 Chole
- Fish Amritsari
- Sarso ka Saag
- Wadi Chawal
- Bhatura / Kheer
Module 12: Practical Session-10 Chicken Biryani
- Nargisi Kofta Curry
- Kulcha
- Bhurani Raita
- Gile Firdaus
Module 13: Practical Session-11 Rajma Masala
- Murgh Methi Malai
- Green Peas Pulao
- Puri
- Rice Kheer
Module 14: Practical Session-12 Matki Usal
- Tambda Rassa
- Masaale Bhaat
- Bhakari
- Basundi
Module 15: Practical Session-13 Bengali Fish Curry
- Panch Mishali Tarkari
- Boiled Rice
- Patishapta
Module 16: Practical Session-14 Smoked Pork with Bamboo shoots (Optional)
- Thupka
- Assamese Fish Curry
- Manipuri Kangsoi
- Steamed Rice
- Manipuri Sawhchiar (Sticky Rice Cake)
Module 17: Practical Session-15 Pav Bhaji
- Mutton Kheema
- Tawa Pulao
- Dahi Bhalla
- Falooda
Module 18: Practical Session-16 Rasam
- Malabari Fish Curry
- Boiled Rice
- Poriyal
- Ada Payasam
Reference Books
- 1 Food Commodities, Bernard Davis,
- 2 Food Production Operations – Parvinder S. Bali-
- 3 History of Indian Cuisine Vol 1 & Vol 2, Shirke, Gajanan, Shroff Pub.
- 4 Classsic Indian Recipe Book, Husain, Shehzad, Anness Publishing
- 5 Prasad: Cooking with Indian Masters, Kalra, J Inder Singh, Allied Publishers
- 6 Ice Cream, Sophie Hale
- 7 Lab Manual
- 8 Modern Cookery for Teaching and Trade, Thangam E. Philip,
- 9 Modern Cookery Vol I & Vol II, Thangam E. Philip
- 10 Professional Chef, American Culinary Institute, John Liley & sons
- 11 The Art & Science of Culinary Preparation, Jerald W.
- 12 Theory of Catering, Kinton Ceserani,
- 13 Theory of Cookery, Krishna Arora,
- 14 Cruising Cuisine, Kay Pastorius,
- 15 A Culinary Tour of India, Singh, Yogesh, IK International
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2025-26. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
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