The venue is New No.U-30, 10th Street, Anna Nagar, Chennai-40 from 9.30 am onwards.
The course will cover the preparation of spicy products like sambar powder, rasam powder, garam masala, coconut powder, curry leaf powder, gingelly powder, chicken masala, chilly chicken masala, fish masala etc.,
The AGMARK Grading will be explained during the class. Lunch, training material and certificates will be issued to all the participants. Interested persons can contact the Professor and Head of Tamil Nadu Agricultural University-Information and Training Centre at No.U-30, 10th Street,Anna Nagar, Chennai-40. For details contact 044 -2626 3484.
The AGMARK Grading will be explained during the class. Lunch, training material and certificates will be issued to all the participants. Interested persons can contact the Professor and Head of Tamil Nadu Agricultural University-Information and Training Centre at No.U-30, 10th Street,Anna Nagar, Chennai-40. For details contact 044 -2626 3484.
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