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.

August 01

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
August 08

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
August 22

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
August 29

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
September 05

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
September 12

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
September 26

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
October 03

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
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

Enrolment

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.