The multi-cuisine food is prepared by our expert in-house catering staff in a hygienic kitchen, abiding by all the safety protocols. Our kitchen staff takes special caution and care for students with food allergies. Concerned about the fact that many students and staff are sensitive to nuts, gluten, dairy and other foods, they strive to keep these needs in mind while planning the menu. Student menu is designed in consultation with the nutritionist and dining hall committee, which consist of students and staff as well.
- We Involve more on-site food preparation and actual cooking.
- The food is prepared by professional cooks who have appropriate training and support to meet our improved nutritional goals.
- We include more locally grown produce.
- Meals consists more of whole grains, fruits, vegetables, and fat-free/low-fat milk and milk products.
- The Cafeteria serves vegetarian and non-vegetarian meals; vegetarian and non-vegetarian meals are prepared separately.
