Master Rich Mughlai Cooking

Almost always a binding-and-temperature issue. We teach the exact rest time and oil heat that lets koftas hold shape even in a heavy gravy.

Naan hardens when the dough loses moisture or the tawa heat is wrong. In class you'll learn the home-tawa technique that gets a soft, tandoor-style naan every time.

The signature finish comes from a slow-cook step most home cooks skip. We show a shortcut that gives the same velvet texture without a tandoor.

Yes — full dum biryani layering, masala balance and rice doneness are all covered with hands-on practice.

Yes. Every Mughlai recipe in this course is fully vegetarian and uses no eggs.

Absolutely. The course is paced for first-time cooks and confident home chefs, with live guidance throughout.

Yes. The same masterclass runs online with live video guidance — you cook in your own kitchen while Chef Deepanshi corrects you in real time.