Day 1 Food Menu
(December 3rd: 6:00 PM)
Entree
• Chicken Liver Singara: Crispy pastry filled with spiced chicken liver for a warm, savory start.
Mains
Goat Kacchi Biriyani: Aromatic, slow-cooked rice layered with tender goat and rich traditional spices.
• Mixed Vegetables: A hearty blend of seasonal vegetables cooked with gentle spices.
• Fresh Mixed Salads: A bright selection of crisp vegetables with a light, refreshing dressing.
Dessert & Beverages
• Borhani: A cool, tangy yogurt drink seasoned with herbs, perfect alongside biriyani.
• Pops: A chilled, sweet treat to finish on a fun note.
• Coffee: A warm cup to recharge between sessions.
• Masala Tea: Comforting tea infused with aromatic spices.
Day 2 Food Menu
(December 4th: 12:15 PM)
Entree
• Tandoori Chicken: Tender, marinated pieces grilled for a smoky, vibrant start.
Mains
• Bhuna Khichuri: A warm, comforting blend of fragrant rice and lentils cooked in rich spices.
• Mixed Vegetables: A colorful medley of gently spiced seasonal vegetables.
• Fresh Mixed Salads: Crisp seasonal vegetables with a light, refreshing dressing.
Dessert & Beverages
• Pops: A chilled, sweet bite to wrap up the meal.
• Coffee: A simple, uplifting cup between sessions.
• Masala Tea: Smooth, spiced tea for a cozy finish.
“Special thanks to House of Hilsha, the U of S student-led restaurant, for catering the symposium and sharing Bangladeshi cuisine with Saskatoon.”
SOAR Symposium Team 2025