Tanvi, this is a good question and we will answer it in a way you can use against us as well as against anyone else.
Things worth verifying, in rough order of usefulness. Visit in person during an actual class rather than on a scheduled tour, and count the students against the chefs yourself. Ask how much of the course is hands-on versus demonstration, and get it as hours, not adjectives. Ask what happens to your ingredients cost if you fail a preparation and need to redo it. Ask whether business and costing is taught, or whether the course ends at technique. Ask specifically how eggless work is handled, because in the Indian market a programme that treats it as an afterthought has misread the market you will be selling into.
Red flags worth walking away from: any placement or income guarantee, pressure to pay today for a discount that expires, refusal to let you observe a live class, and testimonials that cannot be traced to a real person you are allowed to contact.
For what it is worth, our own numbers are ₹1.85L to ₹3.65L over four to six months at a 1:8 ratio at the Saket campus in Delhi, and we would rather you came and counted the heads yourself than took that on trust. Free demo class, no obligation.
