Each of the four boarding houses has spacious tastefully designed dining halls and catering staff looking after the needs of 750 students. Each kitchen is run under the guidance of a professional Steward. Delicious, balanced vegetarian and non-vegetarian meals are prepared under strict hygienic conditions. Faculty members dine with students and supervise their eating habits, table manners and etiquettes. Confectionery items are prepared in the School bakery. The kitchen houses all modern gadgetry such as steam cooking furnace, and steam washing equipment. The Bursar keeps a watchful eye on diet, and feedback from the students is constantly sought in order to improve the food.