Ananya, Meera and Gurpreet have named the two that matter most, and we would put them at the top of your comparison sheet too.
The criteria we would use if we were you: 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, which nobody honest gives, but who they actually know and how they introduce you.
Ours, plainly, so you can slot us into the sheet: 1:8 chef-to-student ratio, four to six months, ₹1.85L to ₹3.65L by track, full eggless curriculum taught to the same standard as the classic French work, business and pricing strategy built into the programme, Saket campus, and 400+ students supported into kitchens and their own businesses.
Do not take any of that on our word. Visit all five during live classes and count. The places that resist that are telling you something.
