Cake Making

Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Cakes have become the most popular at various ceremonies across different cultures. With the festive season getting nearer, cakes are something special to add flavor to the festivity. Then why every time go to shops and purchase costly cakes, when you can now make them by your own.

We conduct formal classes for baking and our specialty is with a variety of cakes. Aided with notes, details about measurement, mixing techniques and icing, you will surely find our sessions very interesting. The fact that differentiates us from others is anytime support. In case you are making cake at your home and find some problem, our teachers will help you at any point of time. Now any time you feel like eating cake, you can make, eat and treat others.

Cake Decoration

Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make plain cakes more visually interesting. Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things. Cakes are decorated to mark a special celebration. This has become a form of unique artistry. A person's imagination can create anything.

From a single layered cake, decorated simply, to a multi-layered 3 dimensional creation, that is decorated with edible ribbons made of sugar.
It's easy to see when a cake decorating job is well done, with impressive finishing touches and cake decorating techniques such as perfect roses, borders or fondant accents. Buttercream frosting and delicate details turn these simple cakes into treats worthy of a celebration.
Add creativity and finishing to your simple cakes by learning Cake Decoration.

Chocolate Making

The word "chocolate" entered the English language from Spanish. Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla.
It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods.

After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor.
Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created. Gifts of chocolate molded into different shapes have become traditional on certain holidays. Now you can also make chocolates by your own and gift it. Learn the chocolate making in simple steps.


The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew. Arabs used milk as a major ingredient in the production of ice cream and sweetened it with sugar rather than fruit juices. It was flavoured with rosewater, dried fruits and nuts. Next time you need an ice cream fix, make it yourself instead of buying it!


Whether you call them appetisers or entrees, starter recipes are incredibly important as they set the tone for the meal to come. Indian starter food has its own unique place in the Indian food menu. Indian starters can also be eaten as snacks. Indian starters are spicy, delicious and mouthwatering. Indian snack starters are the best way to start an Indian meal. Usually these starters are tandoor baked or deep fried. Tikkas, pakoras, rolls are some of the forms of Indian starters. Learn to make delicious starts at home and get ready for a party.


Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. It has its origin in the Judeo-Christian custom of fasting from food between the supper meal of one day, and the morning meal of the next. Some nutritional experts have long referred to breakfast as the most important meal of the day,

citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, weight, and cardiac health. Some say that skipping breakfast may even lead to diabetes as well as coronary disease.
In India one can broadly classify breakfast varieties in India into 2 types; North Indian and South Indian. A typical south Indian breakfast consists of idli, vada and/or dosa coupled with chutney and sambar. Other popular south Indian breakfast items are Sambar Rice, Upma, appam, puttu, idiyappam and palappam. A typical north Indian breakfast may either be a type of Paratha or Roti served with a vegetable curry, curd and pickles. Other popular breakfast items in the north are Poori Bhaji, Poha and Bhindi Bhujia. In Western India, a Gujarati household may serve Dhoklas, Khakhras or Theplas for breakfast, the most popular of which is Methi Thepla. In Maharashtra typical breakfast (Nashta) consists of 'Kande Pohe','Upma, 'Ukkad', 'Thalipeeth'. Sometimes 'Chapati Bhaji' or 'Chapati roll with tea' becomes breakfast.

Ice Cream

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In the Persian Empire, people would pour grape-juice concentrate over snow, in a bowl, and eat this as a treat. In 400 BC, the Persians went further and invented a special chilled food, made of rose water and vermicelli, which was served to royalty during summers. The ice was mixed with saffron, fruits, and various other flavours.

fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. Mithai often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in India.
Ancient Sanskrit literature from India mention feasts and offerings of mithas (sweet). One of the more complete surviving document, with extensive description of sweets and how to prepare them is the Sanskrit document, Mānasollāsa literally, the delight of an idea, or delight of mind and senses. Mānasollāsa mentions numerous milk-derived sweets, along with describing the 11th century art of producing milk solids, condensed milk and methods for souring milk to produce sweets.

Biscuit Making

Biscuit /ˈbɪskɨt/ is a term used for a variety of baked, commonly flour-based food products. The Middle French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked". This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven. This term was then adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard, twice-baked product.

History The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking live food along with a butcher/cook. However, this took up additional space.
The introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.
Many early physicians believed that most medicinal problems were associated with digestion. Hence, for both sustenance and avoidance of illness, a daily consumption of a biscuit was considered good for health.

Sweets Making

South Asian sweets are the confectionery and desserts of South Asia. Thousands of dedicated shops in Bangladesh, India, Nepal, Pakistan and Sri Lanka sell nothing but sweets; however, outside of South Asia, South Asian sweet shops are uncommon. Some claim there is no other region of the world where sweets are so varied, so numerous, or so invested with meaning as the Indian Subcontinent.

They include sugar, and a vast array of ingredients such as different flours, milk, milk solids, raw and roasted seeds, seasonal fruits, fruit pastes and dry fruits. Some sweets such as kheer are cooked, some like burfi are baked, varieties like Mysore pak are roasted, some like jalebi are Soup is a primarily liquid food, generally served warm, that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Soup is often served as the starter, first course, or entrée before a main meal.
Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers. Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used.

Rice & Biryanis

Rice is extensively consumed as a staple food in India and served in many forms; mainly in Pulav and Biryanis. There are many recipes of rice one can make. Biryani is a mixed rice dish from the Indian subcontinent. It is a very popular dish in the Indian subcontinent and is a key element of the South Asian cuisine. Hyderabad, Malabar, Delhi, Agra, Dhaka, Kolkata, Lucknow and Karachi are the main centres of biryani.

Biryani was traditionally prepared in earthenware pots and is known for its unique aroma, flavour and spices. The dish may be served with dahi chutney or Raita and salad.

Kitchen Queen

Cooking or cookery is the art of preparing food. It is said that food is the direct way to reach to anyone's heart. Taste of a food largely depends upon the cooking techniques, cutting techniques, spices used and many other small things. In Master Chef we will tech you entire cooking starting from cutting till serving. This will include all the food items like soups, starters, main course, desserts, breakfast etc. We will make you master of Kitchen.

Master Chef is more useful for girls getting married or got married but who doesn't know how to cook. After completion of the course one will become the heart winner of family.


Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The Chinese cuisine has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes.

The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century. Today, the Chinese food has become an integral part of the Indian culinary scene.
Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, such as Xinjiang, are traditionally not associated with much of Chinese cuisine. Hot chilli, ginger, garlic and yogurt are also frequently used in dishes.

South Indian

South Indian cuisine includes the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The similarities among the four states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily in the spiciness of the food.

Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice. North Karnataka, on the other hand, consumes more ragi and jowar, while the Telangana state uses more jowar and bajra. Consumption of rice is more common among certain Brahmin communities.


Learn to make most preferred Indian cuisine, Punjabi cuisine. Punjabi cuisine is food from the Punjab region of India and Pakistan. One of the main features of Punjabi cuisine is its diverse range of dishes. Tandoori food is a Punjabi specialty especially for non-vegetarian dishes. Every Punjabi household follow certain regional etiquette while eating. But it is not uniform in every region. Etiquette is known as Rakh Rikhao in the culture of Punjab. Rakh Rikhao spans from the placements of the dishes to the way of serving and eating.


Gujarati cuisine refers to the cuisine of Gujarat, India, a state in western India. Despite having an extensive coastline for seafood, it is primarily a vegetarian cuisine. The typical Gujarati Thali consists of Rotli, Dal or Kadhi, Rice, and Shaak/Sabzi. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time.