Indian food is my passion. I am a driven business owner specializing in conceptualizing, designing and developing Indian cuisine offerings for Corporate Office Dining programs. India was where I was born and raised, and Hotels was where I learnt my craft. Having traveled and worked in Hotels across the country, I have a deep understanding of the Indian culinary palate with regional cuisine specificities. My greatest strength is my deep understanding of how Corporate Dining kitchens operate. I have been working with the country's largest food management companies for over 10 years.I have developed a training program for cooks where Indian recipes are re-engineered to fit in with American food service processes. My training methods break it down step by step and simplify the process so that any cook who can follow a recipe is able to cook delicious Indian food. My innovative course curriculum teaches cooks the following skills:- What are the typical dishes that make up a basic Indian working lunch- How to set up a station for large scale Indian food production- What essential spices are needed in stock - What should a typical Indian Kitchen pantry look like- How to read and spec out an Indian recipe- Key understanding of basic techniques such as bhunnao, baghar and tadka- How to prepare Indian base sauces: Tikka Masala, Saag, Coconut Curry, Vindaloo, Korma among others- Tips and tricks for optimized presentation and buffet designMy training program for professional cooks shatters the misconception that only Indians can cook good Indian food.