Indian and Turkish Food Featured at Khana Khazana

The international lunch called Khana Khazana (food treasure) will feature the cuisines of Turkey and India Friday in the Memorial Union Food Court.

International students Nassim Sabahfar and Komal Tayal will cook. Sabahfar, a graduate student in civil engineering from Iran, will make Turkish lamb kebobs, barley mushroom soup and jellied ice cream with fruit, a dish that is her specialty. Tayal, a graduate student in mechanical engineering from India, will make vegetable pulao, a traditional northern Indian vegetarian rice dish.

Lunch will be served from 11 a.m. to 1 p.m. A full meal costs $6, and a la carte dishes costs $2.

Khana Khazana is a collaborative effort of international students and Dining Services.


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