Master the tiffin table under Chef Shafi
Hands-on training in idly, dosa, vada, sambar, chutneys, thatte idly and chitti idly — the recipes, batter science and kitchen speed that Kurnool’s breakfast counters run on every morning.
- Dishes taught
- 22+
- Dishes taught
- Training format
- 100%
- Hands-on, offline
- Location
- 1
- Kitchen, Kurnool
Chef Shafi in action · real kitchen energy
One kitchen, one craft — the South Indian breakfast, done right.
Shafi Chef Academy was started to teach one thing properly: the South Indian breakfast table. Not a broad culinary diploma with a few tiffin recipes tucked in, but a focused, hands-on course built entirely around batter, fermentation, tempering and the chutneys that hold a tiffin counter together.
Classes run offline, in Kurnool, on real commercial-style equipment — the same grinders, tawas and steamers used in working kitchens. Every student grinds their own batter, ferments it, and cooks their own idly, dosa and vada from scratch, batch after batch, until the texture and timing become second nature.
Whether you’re planning a tiffin center, a cloud kitchen, or simply want to cook restaurant-grade breakfast at home, the training is built to get you there with practical, repeatable skill — not just recipes on paper.
Three Dishes. Perfected.
Chef Shafi is a master professional in these three Karnataka-style breakfast staples — each one a cornerstone of the tiffin table.
Benne Dosa
butter-soaked perfection
Ghee-rich, crispy on the outside with a tender, buttery interior. The art lies in the batter consistency and tawa temperature control.
Chitti Idly
silky smooth mastery
Soft, delicate, and finely textured. A specialty that requires perfect batter fermentation and precise steam timing.
Thatte Idly
legendary thickness
Thick, substantial, and full-flavored. The quintessential Rayalaseema breakfast staple, where technique meets tradition.
Master these three alongside the complete tiffin table curriculum
Each specialty is taught hands-on with the batter science, fermentation secrets, and professional kitchen techniques that make them restaurant-grade.
Built around the tawa, not the textbook
Batter Science First
Learn why grinding ratio, soak time and fermentation temperature decide whether an idly is soft or dense — not just the recipe steps.
Every Dish, Hands-On
No demo-and-watch. Every student grinds, ferments, tempers and plates every single dish taught in the schedule.
Rayalaseema Specialities
Thatte idly, chitti idly, puliyogare and Bombay saagu sit alongside the Karnataka and Tamil Nadu classics — the full tiffin belt, covered.
Business-Ready Portions
Recipes are taught in counter-scale quantities, with podi, chutney and masala shelf-life covered — built for tiffin centres, not just home plates.
Small Batch Teaching
Kitchen space is limited on purpose, so every student gets time at the tawa and the grinder, not just a seat in the back.
Local, In-Person Training
Classes are conducted offline at our Ashok Nagar kitchen in Kurnool — no video course, no guesswork.
Five days, day by day, dish by dish
The course is sequenced deliberately — batters started on Day 1 are used through the week, so timing and technique build on each other instead of jumping between unrelated recipes.
- Day 101
Batter Fundamentals
- Idly soaking & grinding
- Kharabath
- Kesari bath
- Peanut chutney
- Day 202
The Classic Tiffin
- Idly making process
- Sambar
- Green chutney
- Idly & dosa podi masala (chutney podi)
- Day 303
Crunch & Comfort
- Ultra crispy methu vada
- Ghee pongal (Tamil Nadu style)
- Curry leaf powder
- Lemon rice
- Day 404
Benne Dosa Prep
- Benne dosa batter soaking & grinding
- Puliyogare
- Masala vada
- Puri saagu (special)
- Day 505
Mysore Table
- Benne dosa making process
- Onion dosa
- Mysore masala dosa
- Mysore chutney
- Aloo masala
- Bombay saagu
Learn on the actual kitchen floor
Every batch trains at our Kurnool kitchen with real grinders, tawas and steamers — the same setup you’d run a tiffin counter on. Seats are limited per batch so everyone gets proper hands-on time.
Mode
Offline + Online options available
Location
Ashok Nagar, Kurnool
Batch size
Kept small, by design
Who it's for
Home cooks, tiffin & cloud kitchen entrepreneurs, working cooks
Ashok Nagar, Kurnool
Opposite G. Madhan Nilayam, Ashok Nagar, Kurnool, Andhra Pradesh – 518005. Easy to reach from Kurnool old town, Nandyal Road and central Kurnool.
Get DirectionsBook your seat in the next batch
Call, WhatsApp or send an enquiry below — we’ll get back to you with seat availability and the next batch start date.
Phone / WhatsApp
+91 93908 52201Address
Opp. G. Madhan Nilayam, Ashok Nagar, Kurnool, AP – 518005