Suresh Kumar, 44, tosses and shapes a ‘parotta’ patty until the dough billows out like a large handkerchief, as master Mohamed Mohideen looks on, on the premises of Success Coaching Centre on Airport Road. At a live cooking station, another student gets to grips with a wok to cook Indo-Chinese dishes.
“Parotta stalls and noodle shops became a part of Tamil Nadu’s street food culture long ago. But there is a shortage of skilled labour in this field and many eateries have to down shutters when the master cook is unavailable. I began this coaching centre two months ago, because it can help many small businesses grow,” Mr. Mohideen told The Hindu.
For a fee, students can learn parotta making in a seven-day course or Indo-Chinese cooking over 10 days. The school provides the ingredients required for all the classes, besides accommodation for outstation students. Applicants are taught how to make dosa and idli commercially on request.
