Food Culture of Amritsar
INSTITUTE OF HOTEL MANAGEMENT,
AURANGABAD
Part A: Discuss the distinctive features of Indian Cuisine with reference to various concepts techniques and influences.
Part B: Food & Culture of Amritsar
INDIAN CUISINE & CULTURE
Sugandh Katyal (C-1432)
“Submitted in Fulfillment of the Requirement for B.A. (hons.) in Culinary Arts”
THE UNIVERSITY OF HUDDERSFIELD,
UNITED KINGDOM
MAY 2012
TABLE OF CONTENTS
S.No. CONTENTS Page No.
1. Cover Page I
2. Table of Contents II
3. Synopsis III
4. Declaration IV
5. Acknowledgement V
6. Part A 1-8
7. Part B 9-11
8. Bibliography VI-IX
9. Annexure X-XVII
10. Glossary XVIII-XX
SYNOPSIS
This project consists of two parts. In part A, Indian cuisine, the role of spices and various concepts, techniques and influences of Indian Cuisine have been covered. The part B consists of the study and analysis on the food and culture of Amritsar.
DECLARATION
I hereby declare that the project is the result of my own individual effort and that it confirms to the university department and course regulations regarding cheating and plagiarism. All the information of this project is correct. No material contain within this project has been used by the authors or by researches in any of the submissions for an academic reward.
SUGANDH KATYAL 11th May, 2012 Katyal.S (C-1432)
ACKNOWLEDGEMENT
I am highly indebted to my module tutor Chef Shankar Kumar Jha for his immense support, guidance and time in completion of this project and also, for giving me the opportunity to study the food & culture on the food capital of Punjab i.e. Amritsar. I would further like to increase my source of gratitude
AURANGABAD
Part A: Discuss the distinctive features of Indian Cuisine with reference to various concepts techniques and influences.
Part B: Food & Culture of Amritsar
INDIAN CUISINE & CULTURE
Sugandh Katyal (C-1432)
“Submitted in Fulfillment of the Requirement for B.A. (hons.) in Culinary Arts”
THE UNIVERSITY OF HUDDERSFIELD,
UNITED KINGDOM
MAY 2012
TABLE OF CONTENTS
S.No. CONTENTS Page No.
1. Cover Page I
2. Table of Contents II
3. Synopsis III
4. Declaration IV
5. Acknowledgement V
6. Part A 1-8
7. Part B 9-11
8. Bibliography VI-IX
9. Annexure X-XVII
10. Glossary XVIII-XX
SYNOPSIS
This project consists of two parts. In part A, Indian cuisine, the role of spices and various concepts, techniques and influences of Indian Cuisine have been covered. The part B consists of the study and analysis on the food and culture of Amritsar.
DECLARATION
I hereby declare that the project is the result of my own individual effort and that it confirms to the university department and course regulations regarding cheating and plagiarism. All the information of this project is correct. No material contain within this project has been used by the authors or by researches in any of the submissions for an academic reward.
SUGANDH KATYAL 11th May, 2012 Katyal.S (C-1432)
ACKNOWLEDGEMENT
I am highly indebted to my module tutor Chef Shankar Kumar Jha for his immense support, guidance and time in completion of this project and also, for giving me the opportunity to study the food & culture on the food capital of Punjab i.e. Amritsar. I would further like to increase my source of gratitude
Bibliography: VI-IX 9. Annexure X-XVII 10. Glossary XVIII-XX SYNOPSIS This project consists of two parts. In part A, Indian cuisine, the role of spices and various concepts, techniques and influences of Indian Cuisine have been covered. The part B consists of the study and analysis on the food and culture of Amritsar. DECLARATION I hereby declare that the project is the result of my own individual effort and that it confirms to the university department and course regulations regarding cheating and plagiarism. All the information of this project is correct. No material contain within this project has been used by the authors or by researches in any of the submissions for an academic reward. SUGANDH KATYAL 11th May, 2012 Katyal.S (C-1432)