As there is a saying, “food reaches the soul,” Navodaya Food Court is the heart and soul of the campus. This beautifully architectured food court was inaugurated in March 2016 and caters for a wide variety of cuisines from all the regions of India. It is built on an area that covers almost 5000 sqft area. It has two floors and appears almost circular in its exterior outline. The interiors are brightly lit with a seating capacity of 900 students at a time on two floors, serving healthy and delicious breakfast, lunch and dinner.
The food court kitchen is equipped with highly sophisticated cooking equipment and central gas and air exhaust system. The ambience of the food court is extremely upbeat with food themes, colourful interiors, hangout zones, garden and a 350-seater open air amphitheatre. This Food Court complex has three tuck shops serving fresh juices, tea, variety of snacks, and bakery items. Out of these, one is dedicated for Axis Bank ATM, for the convenience of the students and employees of Navodaya. Also, there is a party hall is situated in the first floor of the food court to organize small parties and get-togethers.
The food court catering services are operated by Spices and Chefs, one of the best caterers in the hospitality industry. The daily food court operations adhere to the norms of government and HACCP Certifications, ensuring quality and ingredients are used for cooking. Stringent measures are taken in maintaining hygiene of the premises and rendering professional services in the food court. The Food court serves both vegetarian and non-vegetarian food to the students. Seasonal vegetables, fruits, fresh juices and health-conscious diets are served, apart from the regular food.
As a pledge to make Navodaya healthier, a special get-together of all our institution heads and other members was organized to relish this healthy, green and organic dinner. It was a genuine attempt to create awareness about organic food, balanced diet and prove a point that “Healthy is also Tasty.”
Brown bread with jam, Boiled Peanuts, Dalia Upma with Chutney, Carrot & Beetroot juice, and Baadham Malt was served as breakfast, which is rich in fibres, proteins, antioxidants, vitamins, omega-3, and energy.
For dinner, pumpkin soup, boiled fresh vegetables, steamed sweet potato, raagi gruel, Foxtail Millet Kitchidi, sauteed spinach (paalaak), Pancharatan Dal, wheat chaapaathi, organic white rice, rasam, yoghurt and fresh fruits were served.
