Cooking class experience — learning Tikka Masala properly

I took a cooking class specifically to learn how to make Tikka Masala correctly. The instructor explained why yogurt marinade is used the way it is — something I'd never understood from just eating it. The tangy and vibrant result when you make it yourself is different.

Indian cuisine varies enormously by state, religion, and climate. We learned how a dhaba roadside restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of nimbu pani lemon water. I've made it three times since and each time it improves. Highly recommend the cooking class approach.