WEEKEND COOKING CLASSES · GURGAON

Cook something new, every weekend

A hands-on weekend cooking program in Gurugram, led entirely by Chef Ravin. Real techniques, real kitchens, ingredients provided — built to teach new skills with a professional touch.

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Pizza Masterclass Single Day
8 Saturdays

100% Hands-on

4 Months

validity on full course

A structured cooking program for anyone ready to enter the kitchen and leave with new techniques and skills.

The Weekend Curriculum

Each session is a complete hands-on workshop in its own right. Join the full program for a structured arc, or book any single Saturday à la carte.

October 24

Veg Party Snacks Masterclass (Diwali Special)

Party food with a more contemporary, restaurant-style approach. Turn Sicilian caponata into crisp cups, scallion oil noodles into individual cones, potatoes into delicate cannoli and explore dishes such as Olive Ascolane, Pomelo Salad, Burrata Chaat and Agedashi Tofu. Along the way, learn how to balance texture, acidity, richness and presentation to create vegetarian bites that feel exciting enough for a dinner party or celebration.
Agedashi Tofu
MenuSicilian Caponata Cups (V), Scallion Oil Noodle Cones (V), Pomelo Salad (V), Crisp Potato Cannoli (V), Olive Ascolane (V), Burrata Chaat (V), Agedashi Tofu (V)
Time11:00 AM – 3:00 PM
CategoryVeg
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October 31

Non-Veg Party Snacks Masterclass (Diwali Special)

A menu of bold, globally inspired party bites designed to look as good as they taste. Make Prawn Toast Tacos, use fresh lemongrass stalks for Prawn Satay, layer Chicken Shawarma into individual glasses and pair crisp rice cakes with Chicken Teriyaki. Finish with Thai Meatballs in Green Curry and Alinazik-style kebabs with smoky aubergine yoghurt. A practical session focused on flavor, texture, presentation and turning familiar dishes into elegant party food.
MenuPrawn Toast Taco (SF), Lemon grass prawn satay (SF), Chicken Shawarma in a glass (NV), Chicken teriyaki on crispy rice cake (NV), Thai Meatballs with Green Curry Sauce (NV), Alinazik kebab with yoghurt (NV)
Time11:00 AM – 3:00 PM
CategoryNon-Veg, Seafood
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November 14

Sushi Masterclass

Our Sushi Masterclass is designed to make Japanese sushi approachable, precise, and repeatable. In this hands-on workshop, you’ll learn how to prepare seasoned sushi rice, handle nori, and roll different styles—from classic maki to inside-out uramaki. The class covers both vegetarian and non-vegetarian options, along with tempura techniques for adding crunch and contrast. You’ll focus on knife work, rolling control, and clean presentation—so every roll looks as good as it tastes. Ideal for beginners and enthusiasts, this session builds confidence in creating sushi at home without guesswork.
Sushi Masterclass
MenuAsparagus Cream Cheese Roll (V), All Veg Uramaki (V), Rock Corn Tempura (V), California Roll (SF), Ebi Tempura Roll (SF)
Time11:00 AM – 3:00 PM
CategoryVeg, Seafood
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November 21

Neapolitan Pizza Masterclass

Neapolitan pizza, taught from the dough up. Learn dough handling before learning to open each dough ball by hand, balance toppings and bake at high heat. Work through classics such as Margherita and Diavola. A hands-on session built around understanding what makes a great pizza.

Neapolitan Pizza Masterclass Chef Ravin Italy
MenuMargherita Pizza (V), Primavera (V), Ricotta e Spinaci (V), Pizza Bianca Funghi (V), Diavola Pizza (NV), Burrata Pizza (V)
Time11:00 AM – 3:00 PM
CategoryVeg, Non-Veg
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November 28

Pasta Masterclass

Fresh pasta, taught through the fundamentals that make it work. Prepare classic egg pasta dough from scratch and learn kneading, resting, sheeting and shaping before moving from simple pasta to filled forms. Make spaghetti with vibrant pesto, Tagliatelle Scampi e Zucchine and traditional Tortelli d’Erbetta. A technique-led session for anyone who wants to understand fresh pasta well enough to make, shape and cook it confidently at home.
Pasta Masterclass
MenuFresh Egg Pasta Dough (Egg), Spaghetti in Pesto Sauce (V), Tagliatelle Scampi e Zucchine (SF), Tortelli Di Erbetta (Egg)
Time11:00 AM – 3:00 PM
CategoryEgg, Seafood
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December 05

Christmas Special Menu Masterclass

A festive Christmas table built around the techniques that make a celebratory dinner come together. Start with a silky chestnut and roasted pumpkin velouté, then prepare Chicken Wellington and a traditional roast turkey with cranberry jus. Complete the spread with seasonal sides including Brussels sprout gratin, corn pudding and roasted carrots and shallots. A generous, practical session for anyone who wants to put together an impressive Christmas dinner with confidence.

MenuChestnut & roasted pumpkin velouté (NV), Chicken Wellington (NV), Roasted carrot and onion with chermoula (V), Roast Turkey with cranberry jus (NV), Brussels sprout gratin (V), Corn pudding (V)
Time11:00 AM – 3:00 PM
CategoryNon-Veg
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December 19

Winter Salads Masterclass

Winter produce turned into salads with plenty of texture, color and character. Work with carrots, zucchini, sweet potato, beetroot and cauliflower while exploring techniques such as grilling, roasting and braising. Pair them with bold dressings and accompaniments—from harissa and tahini to chermoula, feta, lemon and almonds. A fresh approach to seasonal salads that goes well beyond leaves and vinaigrette.
MenuCarrot Noodle Salad in Harissa Dressing (V), Zucchini Noodle Salad in Thaini Dressing (V), Grilled Sweet Potato Salad (V), Braised Beets with lemon, almonds & feta (V), Roasted Cauliflower and onion with chermoula (V)
Time11:00 AM – 3:00 PM
CategoryVeg
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January 09

Regional Italian Cuisine Masterclass

A journey through Italian cooking built around four very different techniques. Prepare Minestrone alla Romagnola, roast peppers and pair them with creamy burrata, make potato gnocchi from scratch for Gnocchi alla Sorrentina, and finish with Involtini di Pollo ai Funghi. Along the way, understand how Italian cooking builds flavor through good ingredients, careful technique and regional traditions rather than unnecessary complexity.
MenuMinestrone alla Romagnola (V), Peperoni Arrostiti con Burrata (V), Gnocchi di Patate alla Sorrentina (V), Involtini di Pollo ai Funghi (NV)
Time11:00 AM – 3:00 PM
CategoryVeg, Non-Veg
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Coming Soon

Knife Skills

The foundation of every kitchen. Master professional knife handling, grips, and the core cuts — julienne, brunoise, chiffonade — plus safe honing and board discipline. This session makes every Saturday that follows faster and cleaner.

MenuVegetable cuts – chiffonade, roundelles, diagonals, fine chopping, julienne, bâtonnet, brunoise, dice cut
Time11:00 AM – 3:00 PM
CategoryVeg
Coming Soon
Coming Soon

Italian Comforts I

Italian comfort food, taught through fundamentals. Make a clean vegetable stock, build it into minestrone soup, learn the stirring and stock-adding technique behind wild mushroom risotto, and finish fusilli with vibrant pesto. A warm, practical session for anyone who wants to cook Italian food with more confidence and control.

MenuMinestrone Soup (V), Wild Mushroom Risotto (V), Fussili Pasta in Pesto Sauce (V). You’ll also learn to make stock.
Time11:00 AM – 3:00 PM
CategoryVeg
Coming Soon
Coming Soon

Italian Comforts II

A deeper Italian session with bold regional flavours and precise technique. Prepare Sicilian caponata with its sweet-sour balance, a mushroom ragù served over creamy polenta, delicate spaghettini with shrimp, and the deceptively simple aglio e olio. A class that shows how restraint, timing, and good ingredients define Italian cooking.
MenuSicilian Caponata (V), Misto di fungi (Mushroom Ragù with Polenta) (V), Spaghettini con le schie (Spaghetti with Shrimp) (SF), Spaghetti Aglio e Olio (V)
 Time11:00 AM – 3:00 PM
CategoryVeg & Seafood
Coming Soon
Coming Soon

French Classics

A French foundations class built around balance, sauce work, and clean plating. Start with mesclun salad and a sharp French vinaigrette, then learn fricassée two ways — classic chicken or mushroom — served with riz pilaf and ratatouille Provençale. A practical session in elegant, comforting French cooking.
MenuMesclun Salad with French Vinaigrette (V), Fricassée de Poulet (NV) / Fricassée de Champignons (V), Riz Pilaf (V), Ratatouille Provençale (V)
Time11:00 AM – 3:00 PM
CategoryVeg & Non-Veg
Coming Soon
Coming Soon

Eastern Mediterranean

A vibrant Eastern Mediterranean class built around contrast — creamy, crisp, smoky, sharp, and fresh. You’ll work with chickpeas, tahini, garlic, herbs, pickles, and grilled chicken to understand how mezze-style meals are built. Expect bold sauces, bright salads, and the kind of spread that disappears fast.
MenuHummus (V), Chicken Shish Skewers (NV), Toum (V), Falafel (V), Garlic Yogurt Sauce (V), Tahini Sauce (V), Tabbouleh (V), Pickled Vegetables (V)
Time11:00 AM – 3 PM
CategoryVeg & Non-Veg
Coming Soon
Coming Soon

Thai Cuisine Favorites

A Thai session built around balance, not shortcuts. You’ll pound, grill, simmer, dress, and taste your way through the cuisine — learning how chilli, lime, herbs, coconut, fish sauce, and aromatics work together. The class moves from sharp salads to fragrant curries and satay, with jasmine rice to bring the plate together.

MenuSom Tam Salad (V, NV), Chicken Red Thai Curry (NV) / Vegetable Green Thai Curry (V), Chicken Satay (NV), Peanut Sauce (V), Jasmine Rice (V)
Time11:00 AM – 3 PM
CategoryVeg & Non-Veg
Coming Soon
Coming Soon

Salads

A salad class that goes beyond chopping and tossing. You’ll work with stale bread, crisp leaves, grains, fruit, nuts, herbs, and sharp dressings to understand texture, acidity, and seasoning. From rustic Italian panzanella to bright Middle Eastern-style salads, this session teaches how to build plates that feel fresh, balanced, and complete.
MenuPanzanella Salad (V), Fattoush Salad (V), Quinoa Salad with Yogurt Feta Dressing (V), Baby Spinach, Apple, Walnut Salad in Balsamic Vinaigrette (V)
Time11:00 AM – 3 PM
CategoryVeg & Non-Veg
Coming Soon
Coming Soon

Pan Asian Bowls

A bowl class built around noodles, heat, and final seasoning. You’ll work with wok cooking, charred edges, herbs, sauces, pickles, and proteins to understand how Asian-style bowls are layered. From chewy udon to fresh Vietnamese noodles and pad Thai, this session teaches balance in every bite — sweet, salty, sour, spicy, and smoky.

MenuYaki Udon Bowl (NV), Vietnamese Bun Cha Noodle Bowl (V, NV), Pad Thai Noodles (V, Seafood)
Time11:00 AM – 3 PM
CategoryVeg, Non-Veg, Seafood
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WHO THIS IS FOR

Built for people who want to learn cooking

Home cooks & homemakers

Move past recipes you follow blindly and learn the technique underneath — so any dish becomes repeatable.

Career switchers

Test a serious interest in food with real hands-on kitchen time before committing to a professional course.

Corporate professionals

A focused, skill-building use of your Saturdays — structured learning, not a casual weekend activity.

Hobbyists & enthusiasts

Go deep across eight world cuisines and build genuine range, one technique-led Saturday at a time.

Your Instructor
Chef Ravin Mohindru

Co-Founder, Earthy Gourmet Institute of Culinary & Pastry Arts (Gurgaon)

Recognised for his technique-focused and globally informed approach to culinary education, Chef Ravin has trained in Italy at ALMA – La Scuola Internazionale di Cucina Italiana and further specialized in pizza craftsmanship through advanced certification from Scuola Italiana Pizzaioli.

An international award-winning chef, he is known for creating structured learning experiences that emphasize strong fundamentals, precision, and real-world application over trends and shortcuts.

His teaching philosophy is rooted in a simple belief: great cooking begins with understanding why techniques work — not just following recipes.

ALMA – La Scuola Internazionale di Cucina Italiana
Scuola Italiana Pizzaioli
International Award Winning Chef
In order to think like a chef you need to begin by asking the why, & the how and not settle until you find your answers.
Chef Ravin ALMA Italy
TWO WAYS TO JOIN

Enrollment

Pick a single Saturday that interests you, or commit to the full eight and save — with four months to complete them.

Single Saturday
₹ 5,500 / class
Choose any one of the eight Saturdays
Full hands-on session with Chef Ravin
All ingredients & equipment provided
Batch capped at 12 for real attention
Perfect to try before doing the full program
Book a single class
Full 8-Saturday Program
BEST VALUE
₹ 35,000 / all 8 Save ₹9,000 vs. booking all 8 singly (₹44,000)
All eight Saturdays — the complete arc
4-month validity to finish the program
Miss a Saturday? Catch that cuisine on a later date within your 4 months
All ingredients & equipment provided
Structured, progressive skill-building from knife work to composed meals
Enrol in the full program

Get in touch

Frequently Asked Questions

The class will commence at sharp 11:00 AM and go on until 4:00 PM.

Full-program participants get 4 months’ validity from the date of first class. If life gets in the way and you miss a session, you can attend that same cuisine on a later Saturday within your validity window — so you never lose a class you’ve paid for. Once the four month window elapses – no further adjustments can be provided. (À la carte single classes are booked for a specific date.)

No prior experience is required! Our course is designed to take you from complete beginner to a confident level. We start with the basics and gradually build your skills.

Absolutely! We offer extensive vegetarian options

Yes, you’ll receive an official Certificate of Completion from the Earthy Gourmet Institute of Culinary & Pastry Arts

Yes, all ingredients, tools, and equipment are included in the course fee. You’ll work with premium ingredients throughout the course.

We keep our classes small with a maximum of 12 students per batch, allowing for personalized attention and hands-on guidance.