UH Dining Services continues to elevate campus dining by crafting culinary experiences
that students, faculty, and staff can truly savor.
Following the completion of phase two of the Cougar Woods refresh this fall, the team has focused on introducing guests to bold flavors, diverse dishes, and culturally inspired menus at Moody Towers and Cougar Woods dining commons.
“October is a month full of all the fall feelings but also full of some new flavors, some new menu innovations,” said Alexcis Mendoza, UH Dining Services district marketing director.
“We’re really focusing this semester on making that food shine, food forward, food first. Because we know that there’s no better thing than a good healthy, hearty meal especially when you’re trying to study and keep going.”
Throughout October, diners explored a variety of themed menus and events:
- Oktoberfest at Moody Towers featured bratwurst, curry wurst loaded fries, pretzels and cheese sauce, and German apple cake.
- Weekend Brunch at Cougar Woods introduced a new exclusive menu available only on Saturday and Sundays.
- Diwali Celebration at Cougar Woods offered a vibrant, full-course Indian menu including:
- Starters: tarka dal, kachumber salad, and fruit chaat
- Appetizers: paneer kulcha stuffed flatbread and chicken and vegetable samosas
- Main Dishes: butter chicken, tandoori chicken thighs, chana masala, creamy vegetable nilgiri curry, and biryani basmati rice with coconut milk
- Desserts: mango lassi, coconut gulab jamun, and rice kheer with rose and cardamom.
“I’ve travelled a lot, so I really like trying new food,” said David Lopez, a biology sophomore. “It (the Diwali menu) was better because there’s more options. You get to try a bigger menu.”
Sophomores Myka Moore, communications, and Makierah Stuckey, economics, had tried Indian cuisine during past visits to the dining commons.
“I think it’s really cool that they’re really inclusive with the different dishes,” said Stuckey.
Both Stuckey and Moore enjoyed the butter chicken and the chicken samosa.
“I like it a little bit more because you get a variety of everything,” said Moore. “We still had the pizza to choose from, but I’m glad there was a lot of options to try.”
On World Food Day, UH Dining Services hosted Spice-Ful at Moody Towers – a flavorful event designed to highlight nutrient-rich spices and ingredients while connecting diners with local vendors and campus organizations.
“One of the highlights of that event was all the different types of spices students could experience through cuisine,” said Mendoza.
Four dining stations served Spice-Ful creations such as honey harissa roasted chicken, Moroccan spicy vegetables, piri piri wings, Nashville hot plant-based tenders, chorizo-style tofu, Mexican-style corn, and Cajun-spiced cereal trail mix.
“I'm a little bit of a picky eater,” said Quinn Wilson, freshman, economics. “But I still think that it's cool that they have a bunch of different stuff from all different cultures.”
Guests could customize their meals with extra spices, play spice-themed games, and even spice up popcorn at a desired spice bar. Bingo cards were on hand for diners to have filled out at the stations to win a prize.
“It was actually pretty nice,” said Samaya Shepard, freshman, global leadership hospitality. “In high school, you would get the same stuff every week. But this, you get different things to try. It’s definitely something to come back every day for.”
“The seasoning they had for the popcorn, I think it was gingerbread and cocoa. It was actually good,” said Shepard.
Nine Maker’s Market vendors — that included Finally Vegan Macarons, Smoothie Bowls, and Sassy but Sweet Chamoy Treats — joined the event, alongside five UH organizations such as UH Wellness, Student Nutrition Association, and Studying Abroad.
“I'm really a fan of supporting smaller businesses,” said Wilson.
Visit the UH Dining Services Events page to plan your next flavorful experience, including Thank-Ful in November.