Homemade meals, three times a day — plus special Nepali dishes for our students from the hills.
An example week below — the menu changes weekly, and special vegetarian dishes are prepared daily.
| Day | Breakfast | Lunch | Dinner |
|---|---|---|---|
| Sunday | Poori, Alu Masala, Tea | Chicken Biryani, Raita | Rice, Palak Chicken, Mung Dal, Alu Jeera |
| Monday | Veg Chowmein, Tea | Rice, Moong Dal, Potol Sorse, Alu Mattar | Rice, Musuri Dal, Shahi Baingan, Pakoda |
| Tuesday | Kala Chana, Roti, Tea | Veg Biryani, Raita, Papad | Rice, Rajma, Onion Salad |
| Wednesday | Toast Bread, Omelette, Tea | Dahi Katla Fish, Rice, Moong Dal, Beguni, Papad | Rice, Chana Dal, Egg Masala, Alu Bhaja |
| Thursday | Alu Paratha, Raita, Tea | Rice, Musuri Dal, Alu Dum, Kasturi Soyabean | Veg Fried Rice, Paneer Chilli |
| Friday | Pav, Ghugni, Tea | Rice, Toor Dal, Shakshuka Egg, Dhal Saag | Rice, Musuri Dal, Pabda Fish Bhapa, Alu Potol Rosa |
| Saturday | Masala Dosa, Chutney, Tea | Rice, Chana Dal, Mixed Veg, Paneer Mattar | Veg Fried Rice, Soya Chilli |
Gundruk-style leafy greens, fermented and dried for a unique taste.
Yak cheese pickle.
Steamed dumplings, served with dipping chutney.
Warming noodle soup.
Rice, lentil soup and vegetable curry — the everyday staple.
Traditional ring-shaped sweet bread.
Spicy tossed noodle salad.