The Cafeteria at EISB aims to provide students with a well-balanced meal for a healthy lifestyle. A whole school community approach to good nutrition is evident.

At EISB we provide vegetarian, Non. Vegetarian and Jain food to our students. There are separate kitchens for Vegetarian and Non Vegetarian food, which prepares Indian and continental cuisine, as per the menu designed by the nutritionists.

The cafeteria also has an in-house bakery in which experienced and dedicated bakers prepare different food items such as Bread, Biscuits, Pastries of different flavors, cookies, Puffs, Chocolate sauce etc. aiming to provide the children with variety of healthy and nutritious food.

The campus also has a tuck shop which is open throughout the day. A variety of snacks and beverages are available for the students at the tuck shop.


EISB Bakery Unit, a new venture to produce quality food products for students and staff at EISB was inaugurated by our Founder Chairman and Managing Director [NAME] EISB on August 2011.

Day Boarding: 

  • Breakup of the meals provided for a day boarder
  • A wholesome Breakfast, Morning snack (fresh fruit juice and a light snack), Lunch and an Afternoon snack.
  • Chicken is provided twice a week and egg twice a week.


  • Breakup of the meals provided for a full time/ weekly boarder
  • A wholesome Breakfast, Morning snack, Lunch, Afternoon snack, Evening snack and Dinner.
  • Chicken thrice a week, Beef and Seafood once a week. Egg twice a week.
  • Breakfast cereals, Bournvita / Boost provided daily.
  • Vegetarians Pure Veg food provided by having a separate section for dining and cooking purposes for vegetarians.
  • Baby corn, mushroom, tofu, paneer and a range of various exotic vegetarian items provided.


At EISB, we are dedicated to provide a hygienic environment for the preparation and consumption of food on the campus. Thursdays are committed for maintenance of the pantry where the staff scrub, wash and scour every nook and cranny of the kitchen, keeping it clean on a weekly basis, all this apart from their daily cleaning routines.

Our kitchen team is required to wear clean uniform every day, with their chef caps and gloves for the bearers. This is strictly inspected by the Pantry Manager. Knives and cutting boards are marked with different colours to keep varieties of vegetarian, non-vegetarian, and Jain foods separate.

Being an international School, we cater to various cuisines for the intercontinental palates, though constantly bearing in mind that we are fundamentally catering to a larger proportion of Indian students. For this reason, with utmost consideration and respect, we have allotted separate kitchens and dining halls where student can enjoy their meals.

Oil and artificial colours are used at a bare minimum and is strictly monitored. Taste enhancers and MSG’s are not used in any food item prepared in our School kitchens. While it is more convenient to buy certain food items, it may not always be hygienically prepared. Foods like paneer, which are high-risk items to buy off the shelves, are manually prepared in our School kitchen, to avoid the possibility of risks being exposed to our students. With hygiene given top priority, the School invests a substantial amount towards pest control and other precautionary measures, during the mid-term breaks.


Etiquette and table manners are taught to our students, right from the kindergarten stage. Between the ages of 3-5, a child is most receptive to learning the rules of polite conduct. In other words, development of decorum! When children are polite, kind and honest, they develop character. As manners are beneficial for the rest of their lives, these skills should develop when they are young. While in the dining halls, our staff observes and teaches our students basic table manners, like:

  • Always say thank you when served something. Shows appreciation.
  • Do not reach over someone’s plate for something. Politely ask that the item to be passed to you. Show consideration.
  • Chew with your mouth closed. Do not stuff your mouth full of food, it looks unpleasant, and you could choke.
  • Never talk with food in your mouth.
  • Eat slowly and do not gobble up the food.
  • Sit straight and do not rest your elbows on the table.


If you want to keep your weight at a healthy level, you should follow a healthy balanced diet and keep physically active. Having a healthy balanced diet means you should:

  • Eat plenty of fruit and vegetables, at least 5 portions of a variety every day
  • Base your meals on starchy foods, such as potatoes, brown rice and whole meal bread
  • Have moderate amounts of meat, fish and other good sources of protein
  • Have some dairy food such as cheese, milk and yoghurt – choose lower fat options whenever you can
  • Watch how much salt you are eating – the most anyone over the age of 11 should be having is 6g a day (or 2.5g sodium)
  • Watch out for high fat or high sugar snacks and drinks, and do not have them too often

Four top tips to keep up your energy levels By the morning, your body has been without food for many hours, so no wonder it needs refueling. Your body is a bit like a mobile phone: it needs recharging regularly. Eating breakfast will help stop your stores of energy – your blood sugar – from dipping during the morning. It will help boost your energy and set you up for the day ahead. Good choices include:

  1. Do not skip breakfast

A bowl of breakfast cereal (try to choose one that is high in fiber, but low in fat, sugar and salt) with semi-skimmed milk and a glass of fruit juice

  • Boiled egg and toast and a banana
  • Porridge made with semi-skimmed milk and topped with fresh or dried fruit
  • Banana smoothie
  1.  Eat regularly

Try to make sure you eat three meals every day and top up with healthy snacks such as:

  • Fruit – choose fresh, dried, frozen or canned
  • Flavored yoghurt or milk
  • Pot of rice pudding or custard
  • Cereal bar
  • Fruit buns, fruit loaf or malt loaf
  1. Eat food rich in iron

We all need lots of iron, and girls need iron even more than boys. Iron helps the body make hemoglobin, the red pigment in our blood, which carries oxygen around the body. These are all good sources of iron:

  • Red meat such as beef and lamb
  • Breakfast cereals
  • Wholegrain bread
  • Green vegetables such as green cabbage, broccoli and dark salad leaves
  • Dried fruit such as apricots or raisins
  • Nuts and seeds such as cashews or almonds
  • Lentils, peas and beans, including baked beans
  1. Keep well hydrated

When you are really rushing about, whether you are shopping, exercising or clubbing, you have probably noticed that this can make you sweat. When you sweat you lose fluids so you could become dehydrated. If you are into sport this means you could start to lose your winning edge and you may even have to stop your training session or competition altogether.

By the time you feel thirsty, it is too late, and you are already dehydrated. To avoid this, remember to drink plenty before, during and after any activity such as a game or training session. And remember everyone needs 1.2 liters (6 to 8 glasses) every day (in climates such as the UK) to avoid dehydration. But if you are very active or the weather is hot, you need to drink even more.

Best drinks include: 

  • Water
  • Semi-skimmed milk
  • Diluted fruit juice
  • Diluted fruit squash

It is not usually necessary to drink sports drinks just because you are active. Fruit juice mixed with water, well diluted fruit squashes or juice drinks will hydrate you and give you some energy.


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