The Boarding House is equipped to provide catering services to students and staffs, the kitchen services are managed by Shatanand Hospitality Limited and their highly experienced Production & Service team. The kitchen opens at 6.15am to provide breakfast for students from 7.00 am – 8.00 am.
The menu is planned on a 15 day cycle. Multi cuisine food is provided (a mixture of Indian and Continental dishes) and is planned to maintain variety and norms of nutritional value. Vegetarian and non-vegetarian food is prepared in designated kitchen areas and available at every meal. Special diets are provided for students & staff on medical advice when necessary. Student and staff eat together at lunch time in the dining hall which caters for around 100 people between 01:00 pm and 02:00 pm.
Idli Sambhar, Italian Pasta, Schezwan Fried Rice, Malabari Chicken…the cheapest and easiest way of travelling around the world is through mouth- watering delicacies. It enables them to experience the joy of enjoying meals with their friends and teachers in an informal setting. Enhancing and strengthening the camaderie they share with the entire school fraternity.
Welcome to our vibrant campus cafe “Communion”, a cozy corner where students, faculty, and staff alike gather to unwind, refuel, and connect. Nestled in the heart of our college premises, our cafe is more than just a place to grab a quick bite or a cup of coffee—it’s a hub of energy, creativity, and camaraderie. From freshly brewed beverages to delectable snacks, we invite you to indulge your cravings and savor the essence of campus life.
At our campus cafe, we’re more than just a place to grab a quick snack or a cup of coffee we’re a community. Whether you’re fueling up for a busy day of classes, taking a break between lectures, or simply enjoying a moment of respite, we invite you to join us in embracing the vibrant energy and camaraderie that define our college experience. So come on in, take a seat, and let us treat you to a taste of comfort and inspiration at our campus cafe.
