Learn North Indian Cuisine in Lucknow

Honest level: Beginner -> Professional — ask the school exactly how far that goes in the time you have.

Diploma in Food Production

A government IHM diploma focused entirely on the kitchen, run in the Awadhi capital of Lucknow. The full-time program covers professional food production — stocks, sauces, butchery, Indian and continental cookery and kitchen operations — with hands-on training kitchens, and includes a six-month industrial training placement. Entry requires completion of 10+2 schooling.

A full-time, hands-on culinary diploma at a government hotel-management institute in Lucknow, the home city of Awadhi and Mughlai cooking.

Schools in Lucknow

Checked by hand against each school's own course pages. No school paid to be listed.

• Institute of Hotel Management, Catering Technology & Applied Nutrition (IHM Lucknow)
  Diploma in Food Production
  A government IHM diploma focused entirely on the kitchen, run in the Awadhi capital of Lucknow.
  https://www.ihmlucknow.com/diploma-in-food-production/
• Institute of Hotel Management (IHM) Lucknow
  Diploma in Food Production (18 months)
  NCHMCT-affiliated central Institute of Hotel Management in Lucknow offering an 18-month Diploma in Food Production covering cooking technique, menu planning and Indian, continental and international cuisines with six months of industrial training.
  https://ihmlucknow.com/
• BNG Hotel Management Academy
  Diploma in Food Production
  Hotel management institute (based in Kolkata, not Lucknow) offering food production and patisserie diploma training that blends theory with practical kitchen exposure including bakery and patisserie.
  https://bngkolkata.com/

The credential

NCHMCT / IHM Diploma in Food Production (or accredited culinary diploma) · Certifying body: NCHMCT (National Council for Hotel Management & Catering Technology) / IHM diploma system

A recognised qualification an outside body stands behind is not the same as a certificate a school prints itself. We name which it is — you should ask the school the same.

Also for North Indian Cuisine

What I check before I send you anywhere

I'm Arnaud. I cook for a living, and I've spent fifteen years on the water — so I know the difference between a real school and a good-looking website. I built the Atlas because I got tired of the second kind. Here is what a place has to clear before it goes on here, and what I'll tell you straight when it doesn't.

• The craft is actually alive there. A working scene, with people who do this every day — not a demo put on for visitors.
• There's a real teacher behind it. Named, still practising, and certified where the craft has certificates.
• The credential is what it claims to be. A state diploma and a certificate a school prints itself are not the same thing. I check which, and I say which.
• I tell you how sure I am. Most pages here are verified by hand. A few say "still checking" — I'd rather admit that than pretend.
• Nobody pays to be here. No commission, no selling the trip. The order on this map is the strength of the community, never the size of the wallet.
• If I wouldn't send a friend, it isn't on the map.