What will the workshop/class include:

Julienne
Slicing
Large dice
Small dice
Chopping
Segment
Peeling
Shredded
Scooped
Wedges

How to Boil & Blanch:

• Leafy Vegetables
• Vegetables
• Noodles
• Corn
• Rice
• Nuts

 Introduce of spices & herbs, Dals and pules
 Introduce of vegetables, Indian spice, some kitchen tips for organize you kitchen and food