Students at Dhaka University halls face daily battles with terrible food quality. Bugs crawl through vegetables and meat smells rotten on dinner plates. Rice tastes awful and oil looks dirty when cafeteria workers serve meals. Hall residents find insects floating around their curry dishes every week. University bosses refuse to fix these gross problems despite constant student complaints.
External contractors run the cafeteria operations after winning bids from hall authorities. These food suppliers pay between 3,500 and 4,000 taka each month for utilities like electricity and water. House tutors receive orders to watch over food preparation but rarely check what happens behind kitchen doors. Students say supervisors never answer phone calls when problems arise. Good meals appear for just a few days after complaints before returning to the same disgusting standards.
Provost Dr. Akhteruzzaman blames outsiders who crowd into university dining halls alongside paying students. He claims low meal prices make quality improvements impossible given tight budgets. Contractor Mohammad Tuhin argues that current rates prevent better ingredient purchases. Student activists accuse university management of caring more about profits than proper nutrition.
Cafeteria menus offer eggs with rice for 40 taka and chicken meals for 50 taka. Beef dishes cost 70 taka per serving at most locations. Dr. Abdullah-Al-Mamun from the Provost Standing Committee promises new supervision teams will monitor each hall. Students remain skeptical about real changes coming to their daily dining experiences.
External contractors run the cafeteria operations after winning bids from hall authorities. These food suppliers pay between 3,500 and 4,000 taka each month for utilities like electricity and water. House tutors receive orders to watch over food preparation but rarely check what happens behind kitchen doors. Students say supervisors never answer phone calls when problems arise. Good meals appear for just a few days after complaints before returning to the same disgusting standards.
Provost Dr. Akhteruzzaman blames outsiders who crowd into university dining halls alongside paying students. He claims low meal prices make quality improvements impossible given tight budgets. Contractor Mohammad Tuhin argues that current rates prevent better ingredient purchases. Student activists accuse university management of caring more about profits than proper nutrition.
Cafeteria menus offer eggs with rice for 40 taka and chicken meals for 50 taka. Beef dishes cost 70 taka per serving at most locations. Dr. Abdullah-Al-Mamun from the Provost Standing Committee promises new supervision teams will monitor each hall. Students remain skeptical about real changes coming to their daily dining experiences.
