Notice No:36/2026-2027

Notice Date: 28/06/2026

Dear Parents,

The students of Class V have created a menu for the months of July and August to promote healthy eating habits, keeping in mind the nutritional requirements and taste. Please follow it from Wednesday, 01.07.26.

DAYS	Food Items	Benefits
Monday	Beetroot Paratha with Curd	Beetroot paratha is rich in fibre and iron. Curd improves digestion and boosts immunity.
	Chiwda with dry fruits	Chiwda is rich in healthy fats and essential micronutrients
	Seasonal Fruits -Muskmelon	Muskmelon is hydrating and rich in Vitamins A and C.
Tuesday	Brown Bread Pizza	Brown bread pizza, when topped with vegetables and moderate cheese is a rich source of energy.
	Jowar Puffs	Jowar is rich in fibre and essential nutrients.
	Seasonal fruit -Water Apple	Water Apple is a good source of Vitamin C, fibre and minerals like calcium, magnesium and potassium.
Wednesday	Suji / Semolina Pancakes	Suji is a good source of protein, fibre and iron.
	Seasonal fruit -Litchi	Litchi is rich in Vitamin C, potassium and copper.
	Mixed Dry Fruits	Good source of protein, healthy fats, fibre and minerals.
Thursday	Vegetable Noodles	Whole wheat or millet noodles mixed with a variety of vegetables is a good source of fibre and vitamins.
	Seasonal fruit - Mango (sliced)	Mangoes are rich in Vitamin A and C
	Soya Sticks	Soya sticks are an excellent source of protein.
Friday	Vegetable/ Paneer Frankie	Paneer and vegetables provide wholesome meal and are good for growing children.
	Cucumber Sticks	Cucumbers are good for the digestive system.
	Seasonal Fruits -Watermelon	Watermelon keeps us hydrated due to its high water content.

Please note:

The quantity of the food packed should be appropriate to the appetite of your child.
A napkin must be carried to school daily.
Fork/ spoon should be carried every day.
Packaged food items should not be sent.
Minimum oil should be used.

RECIPE OF THE MONTH

Beetroot Paratha

1 cup- grated beetroot	2 tbsp-coriander leaves, finely chopped
2 tbsp-ghee for roasting	Black pepper,
Wheat flour- 2 cups	Ajwain (carom seeds) and salt to taste

INSTRUCTIONS:

Grate beetroot and keep it aside.
Take a bowl, add the grated beetroot along with salt, pepper, ajwain, coriander leaves and wheat flour.
Mix the flour to make a dough by adding water as needed. Drizzle little ghee and knead it.
Roll them into parathas. Heat a tawa (griddle) until hot and transfer the rolled paratha to the tawa.
Roast the parathas by applying ghee until golden brown.
Serve the paratha with pickle or curd.

Thank you

Yours sincerely

Nabanita Sen
Headmistress