Especially written for the students of Food Production, this is a complete textbook. This book is written according to the syllabus of the one & half year diploma in Food Production. The main characteristics of this book are: • According to the syllabus, chapters on nutrition, hygiene, food- safety and food- cost are also included. • English and French terms are incorporated as and when required. • English and French terms are written in Devnagari too, so that the actual pronouncement is simplified for the students Hope this book would prove to be valuable for the students of the Food Production.

Rakesh Mangal, a distinguished chef and a Certified Hospitality Educator (CHE), has been at the Institute of Hotel Management, Jaipur, for more than thirty one years till 2011. He had been working as Head of Department at IHM, Jaipur. After that he had been the principal at Maharishi Arvind Institute of Hotel Management, Jaipur. He is also on the board of studies for Rajasthan University, Kota and Manipal University, Jaipur. During his tenure at IHM, several of his students have shown outstanding performance in the field of food production. In his early years at IHM, he had been to the Culinary Institute of America to learn more about the Continental food. While at IHM he has trained many working Chefs in the Industry. Moreover, he has provided consultancy to various hotels and restaurants on behalf of the IHM. He has been showing his keen interest in Indian cooking and this has been reflected in his book, "Fundamentals of Indian Cooking - Theory & Practice". He has given new dimensions to the theoretical aspects of Indian cooking which have been proved to be very useful to the beginners of the Indian cooking. He has done a lot of work for standardizing the various gravies used in the Indian cooking as well as how to create new and yet appetizing gravies and also the fat-less gravy. At IHM as a great disciplinarian and his continuous sincere efforts only, many students have opted kitchen as their career field so far.