Chef Bobo’s Blog


Scraggle Food Mulligatawny?

It looks like we are into another warming trend only to eventually make another u-turn back to colder weather—again.  Maybe even snow on Friday or Saturday?  Too bad we can’t be sure because today’s lunch menu would be perfect on a snowy day.

 Here’s what we have going on in the kitchen for lunch today:


Today’s lunch features Indian Cuisine!  When anyone asks me what my favorite cuisine is, without hesitation I always reply: "Indian Cuisine!"  


Our soup today is my favorite Dr. Seuss soup – Mulligatawny Soup!  It’s a lentil soup made with coconut milk in it and seasoned with garam masala, ground coriander, turmeric, garlic and bay leaves. It’s usually considered a British soup with origins in India.   Why is it my favorite Dr. Seuss soup?  Dr. Seuss used the term to refer to a fanciful creature in his book If I Ran the Zoo. The young zookeeper wannabe says:


“I’ll capture them wild and I’ll capture them scrawny, I’ll capture a scraggle-foot mulligatawny.” 

Today’s sandwich is Garlic Flatbread.  It will resemble the garlic naan bread which you can enjoy in most South Asian restaurants.


The entrée, Chicken Tikka Masala has a very interesting background.  While it is made in India, it is thought to have originated in the United Kingdom! Scotland, to be exact.  In fact a survey found that it is the second most popular food in the UK!  A couple of years ago, one of our US students was preparing a cook book of traditional British foods for her senior project.  The student was British.  In that cook book she included a recipe for Chicken Tikka Masala.  Chicken Tikka MasalaThe chicken is cooked in yogurt, pureed tomatoes and a bunch of spices which includes paprika, salt, chili powder, ginger, garlic, black pepper, cumin, cardamom, garlic, aniseed and cinnamon.  The result is a creamy, delicious type of chicken stew which has a slightly sweet and a slightly tart aftertaste and it is not spicy.


Channa Masala, today’s vegetarian entrée,  is a hearty chickpea stew from Northern India and Eastern Pakistan.  It contains chickpeas, tomatoes and onions and some wonderfully aromatic herbs and spices. In preparing this dish we will first sautè onions, garlic and ginger until soft and then add some aromatic spices (coriander, cumin, cayenne, and ground cloves).  When those spices begin to develop their aromas we will add tomatoes and cilantro.  After this has cooked for a while we will puree it to be added to the chickpeas.  The whole “curry” will simmer for a while to develop full flavors. Channa is very aromatic and you’ll probably smell the fragrances drifting up through the building while it is cooking.


On the sides today we will have Mixed Roasted Vegetables  and our starch is Steamed Basmati Rice.

Along with our Salad Bar and the Fresh Fruit, we’ve got quite an interesting, flavorful and healthy lunch happening! 



I hope you enjoy your day!

Posted by chef on Tuesday March, 7, 2017

Choose groups to clone to:

Chef Bobo cooking with student
Lunch Menu

Main Building 3rd - 12th Grades 433 West End Avenue New York, NY 10024 212.497.6500

Robert L. Beir Lower School Building 2.8 Years - 2nd Grade 160 West 74th Street New York, NY 10023 212.497.6550

Connect With Us
powered by finalsite