Tanvi, good question - and here's an answer you can use against us as well as anyone else.
Worth verifying, roughly in order: visit during an actual class (not a scheduled tour) and count students against chefs yourself. Ask how much is hands-on vs demonstration, and get it as HOURS, not adjectives. Ask what happens to ingredient costs when you fail a prep and need a redo. Ask whether business and costing is taught or whether the course ends at technique. And ask specifically how eggless work is handled - in the Indian market, a programme treating it as an afterthought has misread the market you'll be selling into.
Red flags worth walking away from: any placement or income guarantee, pressure to pay today for a discount expiring tonight, refusal to let you observe a live class, testimonials that can't be traced to a real person you're allowed to contact.
Our own numbers, plainly: ₹1.85L to ₹3.65L over 4-6 months at a 1:8 ratio, Saket campus. We'd rather you came and counted the heads yourself than took that on trust. Free demo class, no obligation.
