Lunch Menu

Monday: Vegetable Kichidi, a nutritious, one-pot Indian comfort dish made by cooking rice, lentils (usually moong dal), and various vegetables together with ghee and mild spices like turmeric and cumin. It is known for its soft, creamy texture and is often served as a healthy, easy-to-digest meal. Vegetables used include peas, carrots, beans, and potatoes.

Tuesday: Spinach Aloo Paratha, a nutrient-dense flatbread made by stuffing whole wheat dough with a savory mixture of mashed potatoes, ghee, finely chopped or puréed spinach, and spices like cumin and coriander. 

Wednesday: Semiya Upma, a popular, savory South Indian dish made from stir-fried vermicelli (wheat noodles), mixed vegetables, lentils, ghee, and spices.

OR Veg. Pulav, one-pot Indian rice dish made by cooking aromatic basmati rice with various vegetables (carrots, peas, beans, potatoes), whole spices, and herbs. It is a lightly spiced, fragrant dish considered a nutritious, healthy meal, often served with raita, 

Thursday: Idly Sambar, a classic South Indian meal consisting of soft, steamed cakes (idli) served with a savory, tangy, and mildly spicy vegetable lentil stew (sambar). It is a nutritious, high-protein dish that will be made with ghee as an add-on.

OR Masala Dosa, a popular South Indian dish consisting of a thin, crispy, fermented rice-and-lentil crepe stuffed with a savory, spiced potato filling with ghee.

Friday: Pasta with Marinara sauce

Please note that all the above meals will be prepared from scratch, except for the pasta, semiya (noodles) and marinara sauce.

We are happy to discuss any specific dietary needs for your children.

We will use only mild spices— cumin, coriander, and ginger.