Hobby Cooking Classes

Type: ,

Diwali offer! schedule your classes for weekdays and get 20% discount*

1000/- per recipe. Minimum 10 recipe

Learn any cuisine of your choice by our professional chefs. Pick from our menu of 500+ items to choose from or give us your preferred menu For Veg its Rs.850/- per recipe
Here are the details on the short term course
  • 1000/- per recipe. minimum 10 recipes of your choice. 800/- recipe when classes scheduled for weekdays
  • There is no restriction on number of days to learn these recipes
  • You can choose from our menu what you want to learn
  • Option of both home classes available
  • Individual classes, no batches
  • Recipes will be shared for free post the classes
  • No extra charges for learning a recipe more than once
  • Minimal ingredients required. No equipments required
  • No fixed schedule, classes can be made on the discretion of the student
About the offer:
1.Book hobby cooking classes for 800/recipe if you’re scheduling your classes for weekdays
2. Offer only valid if classes are scheduled over weekdays (Mon-Thursday) till October 31, 2017
3. The customer have to enroll for minimum of 10 recipes. Applicable for 1 person only
4. This offer  is valid only on short term course and cannot be clubbed with any other courses or offers shared by Aaugritaa cooking classes

 

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Published by Shiv @Aaugritaa Caterers

Shiv Shankar Ghosh is a professional chef with over 12 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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