Master Authentic South Indian Cooking

Crispy dosa depends on three things most home cooks miss — the age and consistency of the batter, how the tawa is seasoned, and the flame control in the first 20 seconds. We walk you through each one live in class so you stop guessing and start getting paper-crisp dosa every time.

Sour batter is almost always a fermentation-timing issue — too warm, too long, or the wrong salt step. In the masterclass we share the exact way we judge readiness and the simple rescue we use when a batter goes a little too far, so nothing gets wasted.

Hard idlis usually come down to a few small habits — over-grinding, watery batter, skipping rest time or steaming a minute too long. We point out each mistake hands-on in class so your idlis come out soft, spongy and restaurant-style.

Yes — fermentation is the heart of the course. You'll understand the science behind it in plain language, learn how seasons affect timing, and pick up the cues Chef Deepanshi uses to judge a perfectly fermented batter.

Absolutely. The course is designed for absolute beginners as well as confident home cooks. We start from the basics and build up gradually, with personal support throughout — no prior cooking background needed.

Yes. Restaurant-style sambar, coconut chutney, tomato chutney and gunpowder chutney are all part of the curriculum, with the small balancing tricks that make them taste like your favourite South Indian café.

Yes. The same masterclass runs online with live one-to-one guidance over video. You cook in your own kitchen while Chef Deepanshi walks you through each step in real time.

Every student receives complete written recipe notes covering every dish, ingredient and technique taught in class, so you can confidently recreate everything at home long after the course ends.