My Books
“Textbook on food production – basic training kitchen” by Aman publication (ISBN – 81-8204-070-1, ISBN – 978-81-8204-070-0)
“Textbook on food production – basic training kitchen” by Aman publication (ISBN – 81-8204-070-1, ISBN – 978-81-8204-070-0)
“Textbook on food production – basic training kitchen” by Aman publication (ISBN – 81-8204-070-1, ISBN – 978-81-8204-070-0)
“Meat” by Aman publication (ISBN – 978-81-8204-079-3)
“Textbook on food production – basic training kitchen” by Aman publication (ISBN – 81-8204-070-1, ISBN – 978-81-8204-070-0)
“Textbook on food production – basic training kitchen” by Aman publication (ISBN – 81-8204-070-1, ISBN – 978-81-8204-070-0)
“Chronicle Khana” by Aman publication (ISBN – 978-81-8204-114-1)
“Textbook on food production – basic training kitchen” by Aman publication (ISBN – 81-8204-070-1, ISBN – 978-81-8204-070-0)
“Food and Architecture”from Harvard University through Business Expert Press, LLC, 222 East, 46thStreet, New York, , NY 10017 (ISBN Paperback – 13:978-1-95253-848-3, ISBN e-Book – 13:978-1-95253-849-0)
“Food and Architecture”from Harvard University through Business Expert Press, LLC, 222 East, 46thStreet, New York, , NY 10017 (ISBN Paperback – 13:978-1-95253-848-3, ISBN e-Book – 13:978-1-95253-849-0)
“Food and Architecture”from Harvard University through Business Expert Press, LLC, 222 East, 46thStreet, New York, , NY 10017 (ISBN Paperback – 13:978-1-95253-848-3, ISBN e-Book – 13:978-1-95253-849-0)
“Food and Architecture”from Harvard University through Business Expert Press, LLC, 222 East, 46thStreet, New York, , NY 10017 (ISBN Paperback – 13:978-1-95253-848-3, ISBN e-Book – 13:978-1-95253-849-0)
‘Fundamentals of Food Hygiene, Safety and Nutrition’
“Food and Architecture”from Harvard University through Business Expert Press, LLC, 222 East, 46thStreet, New York, , NY 10017 (ISBN Paperback – 13:978-1-95253-848-3, ISBN e-Book – 13:978-1-95253-849-0)
‘Fundamentals of Food Hygiene, Safety and Nutrition’
OTHM, NSDC and THSC
‘Basic Food Production’
“Food and Architecture”from Harvard University through Business Expert Press, LLC, 222 East, 46thStreet, New York, , NY 10017 (ISBN Paperback – 13:978-1-95253-848-3, ISBN e-Book – 13:978-1-95253-849-0)
‘Fundamentals of Food Hygiene, Safety and Nutrition’
OTHM, NSDC and THSC
‘Advanced Gastronomy’
‘Advanced Cookery & Bakery’
‘Advanced Cookery & Bakery’
OTHM, NSDC and THSC
‘Advanced Cookery & Bakery’
‘Advanced Cookery & Bakery’
‘Advanced Cookery & Bakery’
OTHM, NSDC and THSC
‘Food & Beverage Control’
‘Advanced Cookery & Bakery’
"Molecular Gastronomy" by The Hospitality Press (ISBN-10: 9395806184; ISBN-13: 978-9395806183)
OTHM, NSDC and THSC
"Molecular Gastronomy" by The Hospitality Press (ISBN-10: 9395806184; ISBN-13: 978-9395806183)
"Molecular Gastronomy" by The Hospitality Press (ISBN-10: 9395806184; ISBN-13: 978-9395806183)
"Molecular Gastronomy" by The Hospitality Press (ISBN-10: 9395806184; ISBN-13: 978-9395806183)
Book Chapter on “Greatest Worry of Modern Eating – Ultra Processed Food”
"Molecular Gastronomy" by The Hospitality Press (ISBN-10: 9395806184; ISBN-13: 978-9395806183)
Book Chapter on “Greatest Worry of Modern Eating – Ultra Processed Food”
Bharti Publication through Amity University Noida
Book Chapter on “The Insight of Entrepreneurship”
"Molecular Gastronomy" by The Hospitality Press (ISBN-10: 9395806184; ISBN-13: 978-9395806183)
Book Chapter on “Greatest Worry of Modern Eating – Ultra Processed Food”
Bharti Publication through Amity University Noida