B.A. (Culinary Arts) Advanced Culinary Arts Indian Cuisine Syllabus - Mumbai University
This is the TY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2026-27. The University is still examining the older Choice Based scheme for the third-year students teaching out on it - her Winter 2026 timetables for Semesters V and VI are headed "T.Y.B.A. Culinary Arts (Choice Based)" - so check which scheme your exam form names before you use this.
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Syllabus for Advanced Culinary Arts - Indian Cuisine
Module 1: Practical
- Menu
Module 2: Practical Session-1
- NORTH EAST CUISINE
- Thukpa
- Masor Tenga
- Misa Mach Poora
- Mizo Bai
- Egg Dalcha
- Aloo Kangmet
- Jadoh
- Gurer Payesh
Module 3: Practical Session-2
- Chicken Tikka
- Pahadi Murgh
- Zaffrani Paneer Tikka
- Garlic Naan
- Tandoori Roti
- Laccha Pyaaz
- Ghevar
Module 4: Practical Session-3
- BHORA CUISINE
- Dal Na Samosa
- Lagan Ni Seekh
- Baida Roti
- Chana Bateta
- Chola Ni Bhaji
- Dal Chawal Palido
- Kaari Chawal
- Kadhi Bhajiya
- Kalamra
- Malido
Module 5: Practical Session-4
- Kakori Kebab
- Machli Amritsari
- Hara Bhara Kebab
- Gobi Amritsari
- Tava Pulao
- Khulcha
- Tandoori Salad
- Malpua
Module 6: Practical Session-5
- Mutton Champaran
- Bhojpuri Macchli
- Khasta Kachori
- Litti Chokha
- Bhojpuri Rice
- Arhar Ki Dal
- Bhalushahi
- Khaja
Module 7: Practical Session-6
- Murgh Malai Tikka
- Subz Tandoori
- Kheema Paratha
- Khulcha
- Tandoori Fruit Chaat
- Thandai
Module 8: Practical Session-7
- VEGAN CUISINE
- Peanut & Sweet Potato Cutlets
- Quinoa Cucumber Salad
- Masoor Palak Sabzi
- Three Grain Roti
- (Bajra/ Jawar/ Ragi)
- Coconut Kheer
Module 9: Practical Session-8
- PARSI CUISINE
- Chicken Farcha
- Salli Marghi
- Patrani Macchi
- Lagan Nu Stew
- Rai Na Papeta
- Dhansak Dal
- Rotli Brown Rice
- Lagan Nu Custard
- Ravo
Module 10: Practical Session-9
- Dal Gosht
- Shikampuri Kebab
- Makai Palak
- Phaldari Kebab
- Assorted Paratha
- Mysore Pak
Module 11: Practical Session 10
- ODISHA
- Kosha Mangsho
- Chicken Kassa
- Potala Rasa
- Kadali Manja Rai
- Dalma
- Boiled Rice
- Poda Pitha
- Suji Kakara
- Chenna Jilapi
Module 12: Practical Session 11
- AYURVEDIC MENU
- Lentil And Vegetable Soup
- Pitta Kitchari
- Salad With Lemon Honey Dressing
- Sweet Potato Kheer
- Lotus Seed Ladoo
Module 13: Practical Session 12
- Mutton Kofta Curry
- Bhindi Ka Salan
- Nimona
- Dal Lasooni
- Aloo Gobi Ki Tehari
- Doodhi Halwa
- Makhane Ki Kheer
Module 14: Practical Session 13
- SATVIK
- Varicha Bhaat
- Shengdanya Chi Amti
- Rushichi Bhaji
- Farali Batata Bhaji
- Sabudana Wada
- Doodh Pak
- Seasonal Fresh Fruits
Module 15: Practical Session 14
- Murgh Musallam
- Shaam Savera Kofta
- Veg Yakhni Pulao
- Dal Peshawari
- Ajwani Paratha
- Sitafal Rabdi
Module 16: Practical Session 15
- Chicken Chettinad
- Chettinad Kaigari Mandi
- Keerai Vadai
- Uttapam
- Coconut Chutney
- Ven Pongal
- Besibelle Bhaat
- Akkaravadisal
- Ada Pradhanam
Module 17: Practical Session 16
- Tridoshic Thali (Vata, Pitta, Kapha)
- Viruddha Ahara (Incompatible Food Combinations); Dinacharya
- (Daily routine) and diet.
- Therapeutic food preparations ( Kichdi for detoxification).
- Note :- Minimum 12 Practical Menu + Practice Menu to be conducted for the
Reference Books
- 1 Lab Manual
- 2 Modern Cookery for Teaching and Trade, Thangam E. Philip,
- 3 Modern Cookery Vol I & Vol II, Thangam E. Philip
- 4 Theory of Catering, Kinton Ceserani,
- 5 Theory of Cookery, Krishna Arora,
- 6 Cruising Cuisine, Kay Pastorius,
- 7 Food Commodities, Bernard Davis,
- 8 Food Production Operations – Parvinder S. Bali-
- 9 History of Indian Cuisine Vol 1 & Vol 2, Shirke, Gajanan, Shroff Pub.
- 10 Classsic Indian Recipe Book, Husain, Shehzad, Anness Publishing
- 11 Prasad: Cooking with Indian Masters, Kalra, J Inder Singh, Allied Publishers
- 12 Ice Cream, Sophie Hale
- 13 Professional Chef, American Culinary Institute, John Liley & sons
Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.
The complete syllabus
This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.