A Delhi home, eight dishes, and real instructions. I love that you can shape the menu around your tastes, and I love the hands-on pace that turns a cooking class into something you can actually repeat at home. You’ll also get a big tasting lineup (about 12 traditional foods) plus written recipes to take with you, all in one long day.

Custom menu and written recipes are the big wins here, with a relaxed home setting.

One practical thing to plan for: you’ll climb 3 flights of stairs for the class, and it’s not a great fit if you have mobility limits or food allergies.

Key Things That Make This Cooking Class Worth Your Time

• Malika and Anurag host in their home, and they plan your flavors ahead of time so the day feels personal
• You learn 7–8 dishes and you taste around 12 foods, not just what you cook
• Lunch can be a vegetarian thali or chhola bhatura (your choice), with optional non-veg at lunch if you request it
• Tea-time includes masala chai with pakoras plus homemade street snack like chaat
• Dinner can include a non-veg curry of your choice and a chicken or mutton biryani, plus kebabs/tikka and more breads

A Delhi Home Cooking Class That’s Long Enough to Matter

This isn’t a quick “chop and taste” setup. It’s a full 12-hour day in a real New Delhi home, starting around 10:00 AM and running late enough that you go from early cooking tasks to the final dinner build. That length is the point. When you have time, you can learn why the food tastes the way it does—how spice mixes behave, how heat changes texture, and how you move from one step to the next without rushing.

I also like the way the hosts (Malika and Anurag) treat your preferences as part of the plan, not an afterthought. You’ll talk through what you want to cook and taste, then choose a menu that fits. People who are serious about cooking tend to enjoy this, but even kitchen beginners usually do fine because the day is structured.

The food side is solid too. You’re not only cooking 7–8 dishes; you’re also sampling about 12 traditional items you can pick. In a normal class, tasting is small and accidental. Here it’s baked into the schedule.

The Real Day Plan: Welcome Chai, Morning Cooking, and a Full Kitchen Flow

Here’s how the day generally moves, and why each part works.

10:00 AM to 10:30 AM — Welcome drinks and setup

You arrive to a warm welcome with coffee or chai plus an Indian sweet. After introductions, you’ll go over the day’s plan. This matters more than it sounds. It sets expectations so you’re not stuck guessing what you’ll cook.

10:30 AM onward — First hands-on session

At around 10:30 AM, you roll up your sleeves and start your first cooking. This is the stage where you learn the foundations: prepping, spice handling, and the “order of operations” that prevents kitchen chaos later. Since you’ll cook multiple dishes across the day, getting comfortable early helps.

Lunch time — Traditional meal with sides and dessert

Lunch is a structured vegetarian spread (unless you request a non-veg addition). You’ll cook and eat a traditional Indian vegetarian thali, with multiple components coming together on the plate. You can also switch the lunch menu to chhola bhatura if you prefer.

After lunch — A real break, then dinner prep

You get about an hour to relax after lunch. Then you return for lighter prep tasks for dinner, like frying onions and marinating ingredients. That break is smart. It keeps the day enjoyable and helps you stay sharp for the last stretch.

4:30 PM — Tea-time snacks and street-style bites

Around 4:30 PM, tea returns as a highlight. You’ll sip masala chai with pakoras and a homemade snack such as chaat. This is when the day feels very Delhi: comforting, spicy, and casual.

Dinner — The main event you cook and eat

After tea, you cook an iconic Indian dinner, including:

• A non-veg curry of your choice (examples given include Butter Chicken, Korma, Nihari, Rogan Josh)
• A seasonal vegetable dish
• Kebabs or tikka
• Two types of bread
• Chicken or mutton biryani
• Homemade Indian dessert

This final dinner step is where all the earlier techniques click. You’re putting together flavors you learned in pieces all day long, and you eat it as a full meal instead of a few tasting bites.

Lunch Choices: Veg Thali You Can Learn From or Chhola Bhatura for Comfort

Lunch is not a random side dish moment. It’s a complete meal, and it’s one of the most practical ways to learn Indian cooking because you see the whole plate as a system.

Option 1: Vegetarian Thali (the classic lesson)

The vegetarian thali includes:

• 1 seasonal veggie
• 1 potato dish
• 1 paneer dish
• 1 dal choice (Dal Tadka or Dal Makhni)
• Zeera rice
• Puri (fried bread)
• Raita (flavored yogurt)
• Pickles and relishes
• Dessert

What you’ll learn from this: how Indian meals balance textures (soft breads, creamy yogurt, fried items), and how savory mains get “lifted” by pickles and raita. If you’re trying to cook Indian food at home later, this is the blueprint.

Option 2: Chhola Bhatura Lunch (hearty and fun)

You can choose chhola bhatura with:

• Chhola
• Bhatura
• Potato dish
• Veg pulao
• Dahi bhalla (dumplings in yogurt)
• Relishes/pickles
• Dessert

This option is great if you like comfort food and want to understand the flavor logic of chickpeas with a tangy, cooling yogurt partner.

Non-veg at lunch?

You can add non-veg to lunch on request. So if you want the vegetarian meal as a base but still want some meat elements, you can ask and build it around your preferences.

Tea-Time with Pakoras and Chaat: More Than a Break

A lot of cooking classes squeeze tea-time into a background role. Here it gets its own moment around 4:30 PM, with masala chai and pakoras plus a homemade snack like chaat.

Why this matters: chai and snacks are how Indian households keep the energy up mid-day. You’re not just eating something. You’re getting a taste of spice balance—fritters crisp up differently than curries, and chaat-style snacks teach you how sour, spicy, salty, and crunchy play together.

This is also one of the times you’ll likely ask questions. If you’re the type who wonders what to do when spice paste tastes flat, this is the easiest window to get answers because the class is still active but you’re not in the middle of a cooking step.

And one extra bonus from the experience: there can be time for a short neighborhood walk and even city views from the roof during the day. If that happens in your session, it’s a nice way to feel like you’re in Delhi—not just cooking inside a kitchen.

Dinner You Choose: Non-Veg Curry, Kebabs, Breads, and Biryani

Dinner is the “let’s pull it together” part of the day. You build a meal with multiple components, and your non-veg curry choice helps you learn how different sauces and spice mixes behave.

Your dinner typically includes:

• Non-veg curry of your choice, with examples like Butter Chicken, Korma, Nihari, Rogan Josh
• A seasonal vegetable
• Kebabs or tikka
• Two types of bread
• Chicken or mutton biryani
• Homemade dessert

The best part of a multi-component dinner is that it teaches you how to time things. Curries don’t work like a single dish with a fixed end point. Biryani is its own world: you’re timing cooking stages and getting texture right. Kebabs or tikka add another technique layer—heat control and spice adherence.

If you like the idea of cooking the “star dishes” most people order in restaurants—but learning how they’re made step-by-step—this dinner format delivers.

What You Leave With: Recipes, Techniques, and Long-Term Help

The class includes:

• Recipes for all dishes prepared
• All ingredients and cooking equipment
• Bottled water
• Written recipe support plus life-long assistance

That last part is a big deal for value. Anyone can hand you recipes. The helpful part is having someone to ask when you hit a problem later—like spice ratios, consistency of a curry sauce, or how thick yogurt should be before it goes into raita or dahi bhalla.

You also get to tailor your menu. That means you’re not forcing yourself through dishes you don’t care about. Based on past experiences with the hosts, people have requested specific diets (like pescatarian) and even themed menu requests (like a Diwali-style dinner). Even if your request is simpler—more or less spicy, more veggie focus, or a specific curry—you’re set up to communicate what you want before the day arrives.

And yes, the guidance matters for beginners. If you’re new to cooking, the best classes are the ones that explain each step clearly. Here, the pace and instruction style are built for both experienced cooks and first-timers.

Getting There and Practical Notes: Stairs, No Pickup, and Food Sensitivities

Before you book, read these logistics and comfort points carefully.

• No hotel pickup or drop-off. The host contacts you after booking with their address and suggests transportation based on where you’re staying.
• You must climb 3 flights of stairs to reach the cooking area.
• It’s not suitable for mobility impairments.
• It’s not suitable for people with food allergies.

If you’re traveling with mobility needs, this one will likely be stressful. If you have allergies, don’t treat this as a “maybe.” The activity info is clear that it’s not designed for that.

Also note: alcohol is not included. You’re covered for bottled water, plus chai/coffee and snacks.

Price and Value: Is $109 a Good Deal for 12 Hours?

$109 per person may feel higher than shorter cooking sessions. But in a full-day home class, price is less about “hours spent” and more about how much you produce and take home.

Here’s why it can be good value:

• You cook 7–8 dishes plus a full dinner format with multiple components
• You taste around 12 traditional foods (not just what you cooked)
• You get all ingredients and equipment, which saves you from ingredient shopping and reduces waste
• You receive written recipes for everything
• The hosts support customization, so you’re learning dishes you actually want

If you’re comparing to bargain half-day options, the key difference is output and instruction time. You’re not paying for a quick intro. You’re paying for a long, structured kitchen day with tangible take-home materials and follow-up help.

In plain terms: if you want a memorable Delhi food experience you can reproduce, $109 can feel fair. If you only want a couple of dishes and don’t care about recipes, you might decide another option fits better.

Who This Cooking Class Is Best For

This is a strong fit if you:

• Love Indian food and want to learn how it’s made, not just what to order
• Want a custom menu based on your dietary preferences
• Enjoy hands-on cooking with clear guidance
• Want a full day that mixes cooking with meal structure and tea-time snacks

It’s less ideal if you:

• Need step-free access (there are 3 flights of stairs)
• Have food allergies
• Want a low-effort class with minimal kitchen time

Solo travelers and couples both work well, since the activity is described as a private group. If you want a personalized home experience rather than a crowded class, this format supports that.

Final Decision: Should You Book This Full-Day New Delhi Class?

If you’re the kind of traveler who likes to eat well and learn enough to cook well later, I think this is an easy yes. The day is built around real meals: a complete vegetarian thali or chhola bhatura lunch, chai-and-snack breaks with pakoras, then a dinner you assemble with curry, kebabs or tikka, breads, and biryani. You’ll leave with written recipes and ongoing support, which turns your trip into practical skills.

Just be honest about two things before booking: you’ll climb stairs, and the experience isn’t meant for food allergies. If those are not issues for you, you’ll likely come away feeling like you didn’t just visit Delhi—you actually learned a piece of how people cook at home there.

FAQ

How long is the New Delhi cooking class?

The experience runs for 12 hours.

What will I cook and taste during the day?

You’ll learn 7–8 authentic Indian dishes and you’ll taste around 12 traditional foods.

Can I customize the menu for my dietary preferences?

Yes. The hosts discuss your taste and preferences after booking and you can customize the menu. Vegetarian and non-vegetarian options are available.

What are the lunch and dinner options?

Lunch is either a vegetarian Indian thali or chhola bhatura (with sides). Dinner includes a non-vegetarian curry of your choice, plus other dishes like kebabs or tikka, bread options, biryani, and dessert.

What does the price include?

It includes welcome coffee or chai with an Indian sweet, hands-on cooking, ingredients and equipment, lunch and dinner, tea-time snacks, recipes for all dishes prepared, and bottled water. Alcoholic beverages are not included.

Do I get hotel pickup and drop-off?

No. There’s no hotel pickup or drop-off. The host contacts you with the address and suggests transportation based on your location.

Is the class private?

Yes. It’s listed as a private group, and the host or greeter speaks English.

Is it suitable for people with mobility issues or food allergies?

No. The class requires climbing 3 flights of stairs, so it’s not suitable for people with mobility impairments. It’s also listed as not suitable for people with food allergies.

Can I cancel and get a refund?

Yes. You can cancel up to 24 hours in advance for a full refund.