Master Rich North Indian Gravies

Splitting is almost always a heat-and-acid issue — too hot, or tomato added at the wrong moment. In class we show the exact temperature window and order of ingredients that keeps gravies silky every time.

Most home cooks add paneer too early and at too high a flame. We teach the soak-and-finish step restaurants use so paneer stays soft right till serving.

Restaurants build flavour in two base masalas before the sabzi even begins. You'll learn both bases hands-on and use them across every recipe in the course.

Yes — the bhuna stage is the most-skipped step in home cooking. We walk you through visual and aroma cues so you know exactly when the masala is ready.

Absolutely. The course is paced for first-time cooks and confident home chefs alike, with live one-to-one 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.

Every student receives complete written recipe notes covering every dish, ingredient and technique, so you can recreate it confidently for years.