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Cooking is an art which converts your daily life into beautiful heaven. We at VARIANT COOKING CLASSES teach the Culinary Art Techniques which makes you Expert in Cooking. We have been teaching over 150 Veg. Dishes in more then 25 different Batches. We have been in this field with experience of over 20 years and teaching since 1995 at VADODARA. We teach Cooking to all, from teenagers to beloved mothers. from housewife to executives, to professional men & women. We makes you an expert if you are not much aware about the cooking and we add a special touch to you if you are familiar with culinary arts. Our classes are registered with DIC, Vadodara (Govt. of Gujarat) and we provide CERTIFICATE on completion of our Full Course which helps many to get their jobs in India and Abroad. Our classes have been appreciated by well known experts in the field of Catering Services like Pratap Excellency, Mumbai. We teach every batch with basic knowledge and helpful hints with live demonstration of Items. Each of our batch is having limited students and not over crowded so as to enable us to give you a personnel touch. We also give Demonstration in Live Shows held by various organizations like Saurabh Mahila Madal, Vadodara Festival -2010, KDO Samaj, Vadodara etc. 
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Sizzlers And Italian Classes
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North and South Indian Classes
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Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and  Food regarded as suitable for all vegetarians (including vegans) typically includes:  world is that the student has to learn both vegetarian and non-vegetarian cooking.  Look up vegetarian in Wiktionary, the free dictionary.

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Baked in the tandoor like naan, tandoori roti, kulcha, or lachha paratha. Dry baked (Indian griddle), jowar ki roti, baajre ki roti and makki ki roti (these are also smeared with white butter) Shallow fried like [[paratha] Deep fried like puri and bhatoora (a fermented dough)

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The color, smell and taste are the three traditional aspects to describe Chinese food, also the meaning, shape and nutrition. While, cooking should be appraised from ingredients, cuttings, cooking time and seasoning.  Chopsticks are the main eating utensils for Chinese food, which can be used to cut and pick up food.

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Although flatbreads (especially with toppings such as pizza or tarte flambée), and rice are eaten in Europe, they do not constitute an ever-present staple. Salads (cold dishes with uncooked or cooked vegetables with sauce) are an integral part of European cuisine. Formal European dinners are served in distinct courses.

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