Learn Maa Ke Haath Ka Comfort Food

Splitting is a besan-to-curd ratio and stirring-rhythm issue. In class we show the exact thickening window so kadhi stays smooth and glossy every time.

Bhature harden when the dough doesn't rest long enough or the oil isn't at the right temperature. We teach the dough-rest and frying signal that keeps them soft for hours.

Almost every home cook skips a small bhuna step at the start. You'll learn the tadka and bhuna cues that turn an everyday sabzi into Maa-style comfort food.

Yes — traditional tadka, ghee timing and masala layering are taught hands-on across multiple dishes throughout the week.

Especially. The recipes are designed to be doable on a weeknight, with smart prep tips that make daily cooking feel lighter, not heavier.

Yes. The same course runs online with live video guidance — you cook in your own kitchen while Chef Deepanshi guides every step.

Every student receives complete written recipe notes covering every dish, ingredient and technique, so you can cook it for the rest of your life.