Sadhbhavana is committed to promoting healthy food habits amongst our students and maintaining high nutritional standards while selecting the menu. Student feedback is also ascertained while offering delicious and satisfying menu options. Utmost care is taken to ensure the segregation between vegetarian and non-vegetarian food. Meal times at Sadhbhavana are also great for informal bonding opportunities among students and staff.
The menu is carefully planned in consultation with the in-house dietician. The school offers two freshly cooked, hygienically prepared, wholesome meals (breakfast and lunch) in our dining hall every working day. The menu includes a varied, balanced and tasty assortment of both vegetarian and non-vegetarian dishes. While focusing on a healthy diet, etiquette and table manners are also taught to students right from the kindergarten level.
We have all heard the phrase “an apple a day keeps the doctor away”. However, we have never deep dived into the phrase. It is a direct indicator that eating healthy ensures a healthy life with less illness. Eating healthy is a lifestyle we need to adopt when we are young. As a school, it becomes imperative that we ensure the students get to eat healthy food and form healthy habits. Sadhbhavana kitchen has been set up with this aim in mind.
The Sadhbhavana Kitchen is equipped with state of the art appliances and is headed by an expert gourmet chef. With sparkling clean spaces and well-experienced staff, the kitchen churns out the most hygienic, healthy and tasty food. The kitchen does not use any additives, artificial flavours and chemicals like Ajinomoto that could be potentially harmful to children.
- Healthy food with no additives whatsoever
- Hi-tech gadgets and equipment
- Well trained staff
- Talented and experienced Executive chef
Executive Chef Profile
CHEF SOJAN T. MATHEW
A talented culinary professional with more than 15 years of rich and extensive experience of which most have been with the Marriot Group. Mr Sojan is proficient in his culinary skills with experience in cooking both Indian and continental dishes. He is an expert in menu planning which includes creating and implementing new menus and themes, inventory management and running a high-end kitchen. He has excellent interpersonal skills with the ability to work in a multi-cultural environment. He is also an expert in conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs standardized norms.