356 Student Reviews
I take orders for Free Hand Rangoli, Flower Petals Rangoli, Floating Rangoli, Sanskar Rangoli, Rice and Salt Rangoli for festival occasions I also take orders for bridal & functional Mehandi.
I take orders for Free Hand Rangoli, Flower Petals Rangoli, Floating Rangoli, Sanskar Rangoli, Rice and Salt Rangoli for festival occasions I also take orders for bridal & functional Mehandi.
I am experienced in teaching children from 4th -12th standard mainly for science, maths and as I have completed my higher education in Neuroscience, I keep a passion of sharing my knowledge more about biology and chemistry from 8th-12th standard. I have been giving home tutoring since a couple of years now and I look forward to it as I see it as a learning opportunity for me as well. I have taught CBSE and ICSE boards students.
I am experienced in teaching children from 4th -12th standard mainly for science, maths and as I have completed my higher education in Neuroscience, I keep a passion of sharing my knowledge more about biology and chemistry from 8th-12th standard. I have been giving home tutoring since a couple of years now and I look forward to it as I see it as a learning opportunity for me as well. I have taught CBSE and ICSE boards students.
I run a cloud kitchen in Bangalore. I have been cooking for 7 years. I am professional chef with proficiency in North Indian food which ranges from street food style chole kulche to healthy paneer butter masala to authentic Rajasthan's gatte ki sabji to delicious chicken curries.
I run a cloud kitchen in Bangalore. I have been cooking for 7 years. I am professional chef with proficiency in North Indian food which ranges from street food style chole kulche to healthy paneer butter masala to authentic Rajasthan's gatte ki sabji to delicious chicken curries.
I enjoy cooking, especially South Indian food. Cooking is my passion, and I love preparing traditional dishes that bring people together. I always try to learn new recipes and make food that feels both tasty and homely."
I enjoy cooking, especially South Indian food. Cooking is my passion, and I love preparing traditional dishes that bring people together. I always try to learn new recipes and make food that feels both tasty and homely."
I'm a techie working in Multinational Conglomerate, Born and brought up from Traditional part of south India. I'm good in teaching. 1.Mutton kheema Briyani 2. Mutton kuzambu ,kuruma etc.. 3. Nattu(Desi/Country) chicken fry 4.Vatha kuzhambu Etc . ......Lots...
I'm a techie working in Multinational Conglomerate, Born and brought up from Traditional part of south India. I'm good in teaching. 1.Mutton kheema Briyani 2. Mutton kuzambu ,kuruma etc.. 3. Nattu(Desi/Country) chicken fry 4.Vatha kuzhambu Etc . ......Lots...
The classes are hands on classes and for a small group so that each students get the required attention. I teach Theory of baking - ingredients, equipment & techniques Many variations and tips are shared Ingredients and recipe booklet are provided You get to take home the baked items.
The classes are hands on classes and for a small group so that each students get the required attention. I teach Theory of baking - ingredients, equipment & techniques Many variations and tips are shared Ingredients and recipe booklet are provided You get to take home the baked items.
I am a teacher of frm students and cooking classes. I am giving home tution since last 3 yers. Basically I am from Pune and currently live in Bangalore.
I am a teacher of frm students and cooking classes. I am giving home tution since last 3 yers. Basically I am from Pune and currently live in Bangalore.
I am good in chemistry, I will make you happy with chemistry.
I am good in chemistry, I will make you happy with chemistry.
I am a teacher, a very good language trainer. Polyglot
I am a teacher, a very good language trainer. Polyglot
I passed M.Sc Food Science & Technology & qualify certification, along with I am Tainer on topic of Food: processing , cooking, preservation, science , thechnology, Quality analysis, safety , hygiene, Brewing, Bakery,DairyJam & Jelly,Pickles,Sweets, Confectionery, GMP,GHP,HACCP.
I passed M.Sc Food Science & Technology & qualify certification, along with I am Tainer on topic of Food: processing , cooking, preservation, science , thechnology, Quality analysis, safety , hygiene, Brewing, Bakery,DairyJam & Jelly,Pickles,Sweets, Confectionery, GMP,GHP,HACCP.
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The fee charged varies between online and offline classes. Generally you get the best quality at the lowest cost in the online classes, as the best tutors don’t like to travel to the Student’s location.
It definitely helps to join Cooking Classes near me in Electronic City, Bangalore, as you get the desired motivation from a Teacher to learn. If you need personal attention and if your budget allows, select 1-1 Class. If you need peer interaction or have budget constraints, select a Group Class.
UrbanPro has a list of best Cooking Classes
Every cooking class is useful i think for choosing the best one it's all depends on your interest.
SuryaKumbh has been recognized as the World's Largest Solar Oven Cooking Class by Guinness World Record.
Cooking oil that we call as 'Edible oil'. We can intake edible oils that we use to cook but not other...
This is very important to know or else the prepared food gets spoiled.
Title: Tips to Prevent Sticky Pasta Mastering the Art of Cooking Non-Sticky Pasta Cooking pasta to...
Avoid using cold eggs - If its is cold, keep them in a bowl of cold water and then use Measure the flour properly. Never directly scoop from the bag...
Read carefully before you start: Remember the saying: If something is worth doing, it's worth doing right! Cultivate the habit of reading carefully and...
Avoid using cold eggs - If its is cold, keep them in a bowl of cold water and then use Measure the flour properly. Never directly scoop from the bag...
Avoid using cold eggs - If its is cold, keep them in a bowl of cold water and then use Measure the flour properly. Never directly scoop from the bag...
Avoid using cold eggs - If its is cold, keep them in a bowl of cold water and then use Measure the flour properly. Never directly scoop from the bag...