The 7th installment of the "World Cuisine" project (Malaysia and India edition) was held at the Itabashi Itabashi Campus student cafeteriaItabashi Campus

The seventh installment of the "World Cuisine" project, the Malaysian and Indian edition, was held at Godereccho, the student cafeteria on Teikyo University's Itabashi Campus, from Monday, April 22nd to Friday, April 26th, 2024.
This project, which began in June 2022, is based on the concept of "making globalization a part of everyday life" and sells representative dishes from around the world as event menus for a limited time.So far, it has offered dishes from various countries and regions, including Taiwan, Boston, and Mexico.
This time, for the seventh time, we sold Malaysian and Indian curry, which has been the most popular dish in the survey so far. We sold three types of curry - Malaysian Kaliam, Indian Saag Paneer, and Keema Curry - on different days of the week, and many customers enjoyed them, selling out every day.

In addition to selling Malaysian and Indian food, the institute introduced Pusat Bahasa Teikyo one of the overseas group schools of our university. The institute is a Japanese language school where Malaysian students learn Japanese in order to advance to Japanese universities and vocational schools. Every year, many students advance to Japanese universities, and Shahir Bin Abdul (graduated in 2024), who transferred from the institute to our university in 2020, co-developed with two students from the same faculty a "device to prevent products from falling or breaking in retail stores due to earthquake shaking," and participated in the 12th International Innovation Contest as a representative of Japan, winning second place, among other impressive results.

We will continue to use the "World Cuisine" project to help students feel closer to globalization and to further internationalize our university. We will also widely disseminate information about the internationalization efforts being made at our university and our group schools.

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