1. Creative curry
Students on the food advisory board at the University of North Texas in Denton, Texas, challenged dining staff to come up with a more exciting curry dish than the aloo potato curry that was currently being offered. In response, Operations Chef Cris Williams devised a tomato-mushroom curry made with onion, garlic, coconut milk and a variety of herbs and Indian spices, which is served with lemon and mustard seed basmati rice. The curry is available on Indian Wednesdays at the school’s vegan dining hall, where students are quick to let dining staff know if they notice that the dish isn’t available, chef and General Manager Matthew Ward says. “If it is not on the menu on a particular week, we are flooded with comment cards inquiring where the curry was.”