Cooking with Rajeev
Cooking Class
Cooking class
Our cooking classes offer chef-led culinary experiences guided by Dr. Chef Rajeev Goyal, where guests learn authentic Indian recipes through hands-on practice and cultural storytelling.
Cooking Classes with Dr. Chef Rajeev Goyal – Half Day Experience
Dr. Chef Rajeev Goyal is a pioneering leader in India’s culinary tourism movement, with nearly two decades of experience in gastronomy research, food heritage, and experiential travel. He is the President of the India Food Tourism Organisation (IFTO) and co-founder of one of India’s earliest culinary travel ventures.
His work presents Indian cuisine not simply as food, but as culture, history, and living tradition — curated through immersive culinary experiences, education, and tourism strategy.
Learning with Dr. Goyal goes beyond a cooking class; it is a meaningful cultural immersion into India’s rich culinary heritage.
Cost :
INR 10,000 per guest
INR 8,000 per guest on booking 2 or more slots
Duration :
5–6 Hours Cooking Class
Schedule :
Start Time : 10:30 AM or 4:00 PM
(Flexible based on booking preference)
Location :
Inclusions :
- All cooking ingredients
- Full meal experience
- Hands-on cooking session
- Detailed recipe guidance
- Spice tasting
Optional Add-Ons :
Meat Curries (2 dishes) – e.g., Mutton Curry, Butter Chicken – INR 2,000
Barbeque Dishes (2 items) – e.g., Kebabs, Tikkas – INR 2,500
Key Highlights :
- Learn the logic behind how and why specific spices are used in Indian cooking.
- Master the essential techniques to use spices effectively for maximum flavor and aroma.
- Decode the science that makes Indian cooking both delicious and nutritionally balanced.
Food type :
Veg / Non – Veg / Gluten free / KETO / Vegan
what on thali :
- 2 Snacks
- 2 Types of Curries
- Rice
- 2 Types of Breads
- Local Drink (Lassi or Masala Tea)
Note :
The menu can be further customised as per guest requirements and dietary preferences.
About the Host :
Dr. Chef Rajeev Goyal brings nearly two decades of professional expertise in culinary tourism, gastronomy research, and heritage-based food experiences. His teaching style blends technical cooking skills with cultural storytelling and food history.