Children learn best about different people and languages through first-hand experience. They are sensory beings who learn through the experiences of touch, see, smell, hear and taste. It can be challenging to incorporate all five senses into a cultural lesson. Or is it?

For our first unit, Grade 3-4 students are learning about Diversity while Grade 5-6 students are learning about Multiculturalism. In Science, the students are introduced to cultures through international cuisines. One of them is from India.

Today, we invited Ibu Lata Duseja, a mom of our classmate, to teach us about healthy traditional culinary from India. She kindly presented various dishes, including the vegetarian ones from India. She also wonderfully cooked Poori Bhaji, a traditional breakfast dish in North India made of poori (deep-fried rounds of flour) and aloo (potato) bhaji (a spiced potato dish which may be dry or curried). We enjoyed learning Indian words for spices, watching the cooking demo, touching and rolling the fluffy dough, as well as smelling the delicious cooking. The best part of all is, of course, tasting the yummy hot and puffy Poori Bhaji! One is always not enough!

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