Vanderbilt Campus Dining, in collaboration with the Muslim Student Association, has developed an inclusive and comprehensive dining plan to support students observing Ramadan. This ensures that Muslim students on campus have access to nourishing and culturally authentic meals for Iftar and Suhoor.
Hot Iftar meals will be available at E. Bronson Ingram Dining Hall, with one station dedicated exclusively to an Iftar menu during the week. On weekends, Rand will provide a variety of halal options at different stations. Since Ramadan falls during Vanderbilt’s spring break, The Kitchen at Kissam will remain open until 8 p.m. for Iftar meals during the break. As always, detailed nutritional information, including training for halal protein items, is available on our website at vu.edu/menus.
Dining Options Across Campus
March 1: Rand Dining Center
Enjoy a Shawarma bar at the Mongolian Grill, along with chicken, fish and vegetarian options at the Mediterranean Station.
March 2–6: E. Bronson Ingram Dining Hall
Hot Iftar meals will be available, with one station dedicated exclusively to Iftar. The menu rotates on a two-week cycle, featuring diverse international dishes. This week’s offerings include chicken, lamb and beef dishes. Vegetarian options include korma veg, roasted eggplant and Moroccan vegetable stew. Meals come with sides like rice, polenta, cornbread, beans and chickpeas. Faculty, staff and students are encouraged to allow those observing Ramadan to receive their meals first.
March 7: Rand Dining Center
The menu will feature Beef & Carrot Maqluba, Paneer Kofta and spiced Tagine Cod Chermoula, served with couscous and braised Ye’abesha Gomen.
March 8–15: The Kitchen at Kissam
During spring break, Kissam will offer student-requested dishes like Mrouzia Lamb, Chicken Shawarma, Adana Kebabs, Chicken Korma and Cod Chermoula. The Kissam Munchie Mart will also carry grab-and-go halal provisions.
March 16–20: E. Bronson Ingram Dining Hall
This week’s menu will feature Peruvian chicken, Mrouzia lamb, Jollof rice with chicken, ropa vieja and other meat and vegetable options. Sides will include rice, cornbread, beans, fried plantains and roasted vegetables.
March 21–22: Rand Dining Center
The menu will include Beef & Carrot Maqluba, Paneer Kofta, Tagine Cod Chermoula and sides like couscous and Ye’abesha Gomen.
March 23–27: E. Bronson Ingram Dining Hall
Meals will include meat or vegetable dishes such as Mrouzia lamb and Adana kebab, with sides like chana chole, quinoa tabbouleh, Moroccan vegetable stew and various rice options.
March 28–29: Rand Dining Center
The menu will include Lasagna, Beef & Carrot Maqluba, Paneer Kofta, Tagine Cod Chermoula and sides like couscous and Ye’abesha Gomen.
Halal-Friendly Munchie Mart and Market Offerings
To further accommodate students, all Munchie Marts will offer freshly prepared Vandy Provisions meals, including Tomato, Spinach & Egg Scrambler, Chickpea & Veggie Bowl, and Vegan Overnight Oats. Additionally, campus markets will feature retail halal meals such as Chicken Tikka Masala, Kashmiri Lamb and Butter Chicken.
Suhoor
Suhoor will be observed on Sunday, March 23, at 4:30 a.m. in Rand Dining Center. The menu will include a shawarma bar at Mongolian Grill, a full salad bar and breakfast options at the Fresh Mex and Chef James Bistro stations.
TLDR:
Weekdays at EBI, weekends and Suhoor at Rand, spring break at Kissam and Halal-friendly frozen meals at all markets.
Commitment to Student Engagement
Vanderbilt Campus Dining continues to work closely with MSA to create a menu that reflects student preferences while maintaining high-quality dining experiences.
For a full list of daily menu offerings, locations and dining hours, visit vu.edu/menus. For any questions or further guidance, students can contact Campus Dining.
