The Cuisine of India  A lesson plan. By Mary Petersen and Ronald S. Wolf, CCC, CCE

This lesson plan focuses on the history of and cultural influences on Indian cuisine, the topography and climate that affect food production and preparation, key ingredients and foods, cooking methods and common equipment, a focus on culinary regions, and dietary restrictions as dictated by various religions, among other aspects. A handout as an MS Word document is available for download and copying.

Download Lesson Plan