Ananya, Meera and Gurpreet just named the two that matter most. Put them at the top of your sheet.
The full criteria we'd use: hands-on bench hours stated as hours, chef-to-student ratio verified by visiting a live class, whether costing and pricing is a real module or a throwaway session, how eggless work is taught, and what happens after - not a placement guarantee (nobody honest gives one) but who they actually know and how they introduce you.
Ours, plainly, for your sheet: 1:8 ratio, 4-6 months, ₹1.85L to ₹3.65L by track, full eggless curriculum taught to the same standard as the classic French work, business and pricing built in, Saket campus, 400+ students supported into kitchens and their own businesses.
Don't take any of that on our word. Visit all five during live classes and count. The places that resist the visit are telling you something.
