Quick Reference — Block 35–38: Indian

Block 33 — North Indian Fundamentals

Session	Dish	Technique	Key Point
Lab 8	⏰ Garlic Naan (optional BYS)	Yeast flatbread on screaming-hot cast iron	Optional; great as a standalone cook before the block
Session 170	Butter Chicken	Spice bloom in ghee; tomato cream sauce	Broil chicken first for char
Session 171	Moong Dal + Tarka	Tarka = spices bloomed in hot fat poured over	Cumin seed should sizzle immediately
Session 172	Chicken Tikka Masala	Grill char on tikka; masala sauce	Yogurt marinade minimum 2 hrs
Session 173	⏰ Dal Makhani	Long-cook black lentils; cream + butter finish	Pressure cooker shortcut: 40 min
Service 43	PROJECT: North Indian Feast	Multi-dish banquet coordination	Reheat curries; fresh naan last

Session	Dish	Technique	Key Point
Session 174	Chana Masala	Dried chickpea soak + tomato masala	Amchur or lemon at finish
Session 175	Aloo Gobi	Dry curry; bhunao spice technique	No sauce — crispy edges matter
Session 176	Lamb Biryani	Dum (sealed steam cook); layered rice	Par-cook rice before layering
Session 177	Garam Masala from Scratch	Toast whole spices; grind fresh	Use at end of cooking, not beginning
Service 44	⏰ PROJECT: South Indian Thali	Dosa + sambar + coconut chutney	Ferment batter Thu/Fri night

Spice	Technique	When to Add	Example Use
Cumin seeds	Toast whole in fat	Beginning (tarka)	Dal, rice
Mustard seeds	Sizzle in fat until popping	Beginning (tarka)	South Indian, dal
Turmeric	Add to onion; cook out raw flavor	Early	All curries
Garam masala	Ground blend	At end / finish	Butter chicken, tikka
Amchur (dry mango powder)	Add near end	Finish	Chana masala
Asafoetida (hing)	Tiny pinch, never cook too long	With tarka	Dal (digestive role)