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Theatre for women’s empowerment

AKA Hyderabad Model United Nations addresses pressing global problems

Cultural Night – an extravaganza epitomising diversity

AKA Maputo Students Commemorate the International Day of Peace 2019

Watch the video of the Foundation Stone Laying Ceremony

Interview with David Chesney: Journey from a student to an educator with a passion to teach

David Chesney

Ajey Balaji: His Unflinching Love For Teaching French

Ajey Balaji, who hails from Coimbatore in Tamil Nadu, joined AKA Hyderabad in 2013. He is a French language facilitator, form tutor for grade 11 and the Academy’s fervent Francophile. Ajey holds a bachelor’s degree in biochemistry and did his post graduation in medical microbiology until finally deciding to pursue several specialised certifications and degrees in French. Currently, Ajey is a PhD scholar at the University of Artois, France. 

Ajey’s professional journey into teaching French at the Academy happened much later in life. He moved to Hyderabad in 2000 after having found work at a laboratory. “When I moved to this city, I was working for a lab producing vaccines for cattle. As a matter of fact, my first friends and colleagues in Hyderabad were hamsters, rabbits and sheep!” Ajey recalls with a smile.

He channeled his spare time by successfully completing an advanced diploma in French language and civilisation in 2003. However, Ajey being a man of determination and dedication didn’t quite stop there. His journey towards mastering the language gained traction at the University of Nantes in France, where he obtained a master’s degree. His master's dissertation on “The linguistics of medical evaluation forms in French for doctors and nurses aspiring to work in francophone countries” is now a textbook on the subject. And, in the midst of this whirlwind French romance, he secured a position at the Academy in 2013. “I had finally found my calling,” he says.

Today, Ajey is one of the most adored members of the teaching staff, praised for his abilities in pedagogy and for his abilities in baking in equal amounts. “Having worked all my professional life with adults, I was uncertain of rising to the challenges of teaching at a school. However, Ms. Meenakshi Joshi (MYP coordinator) set the tone for my MYP journey. Thanks to her unfaltering faith in my abilities, today, I have discovered the innate paternal instincts in me. This challenge has taught me a precious lesson that it is important to nurture equally both, a child’s emotional and academic well-being.”

His innate talent for French has garnered him many exciting opportunities. One such recognition that he cherishes the most was his appointment as an official interpreter for eight senators of the Republic of France who visited Hyderabad on a diplomatic mission. One of the meetings he translated for was with the activist Ms. Sunitha Krishnan, a co-founder of Prajwala, an NGO that rescues, rehabilitates and reintegrates sex-trafficked victims into society.

The academic year 2018-19 has been fantastic for Ajey as he accomplished many professional titles and international recognitions. For instance, this year saw his selection by the Embassy of France in India for the teacher training program at the Centre for Applied Linguistics in the city of Besançon, France. This position enables him to be trained under a pedagogical expert from the International Centre for Pedagogical Studies, Sèvres, France which will help him soar higher as a master teacher in French at a national level.

Also this year, Ajey has had the distinction of working as a teacher-mentor; being a referent translator-interpreter; and working as a jury member of the examiners of the DELF-DALF exams of the Ministry of National Education, Government of France. These are benchmark achievements in the field of French language acquisition. Reflecting upon the year, Ajey states, “The unconditional love and acceptance I receive from my students is the best testimony to my professional accomplishments.” 

Should you find yourself in the dining hall during lunchbreak, you would find Ajey walking ahead followed by a trail of grade 7 students. The convoy travels from Senior School like an excited atom with Ajey as its nucleus and orbiting around him are a bunch of recent Junior School graduates, all immersed in deep conversation. At their lunch table, students will sit flanking Ajey on either side and sharing key insights of the day.

Post lunch, the crew may take a couple of minutes to test if the tree outside the Commons is still sturdy enough to hold a few 7th graders. On a hot summer day, Ajey will join them at basecamp under the benevolent shade of the tree, deeply invested in both, the safety of the children and to see just how far they can go.

Dining Services Menu 1 and 3 - Bird Flu

The Academy's dining services provide a varied menu throughout the week. We aim for meals to be nutritious and delicious and for mealtimes to be an important aspect of Academy life.

Menu for 18–24 May 2015

Monday

Breakfast

Hot or cold milk
Bread, butter & jam
Kanchipuram idli/mysore bonda
Sambar/chutney

 

Mid-morning snack:
Veg puff

Lemonade

Lunch

Veg makhani
Aloo bhendi
Drumstick dal
Tomato pulao
Garlic chapati
Curd
Fruit

Evening snack:
Poonugulu
Banana milkshake

 

 

Dinner

Tawa veg
Gongura pappu
Jeera pulao
Pulka
Curd
Omali

Tuesday 

Breakfast

Cornflakes
Hot or cold milk
Bread, butter & jam
Aloo paratha
Pickle/curd

Mid-morning snack:
Fruitcake
Grape juice

Lunch

Pasta with red/white sauce
Gobi mutter
Methi dal
Steamed rice
Paratha
Curd
Coconut burfi

Evening snack:
Burger
Lemonade

Dinner

Mixed veg dry
Dal tadka
Chole
Steamed rice
Kulcha
Curd
Chocolate brownie


Wednesday

 

 

Breakfast

Strawberry flakes
Hot or cold milk
Bread, butter & jam
Veg upma
Peanut chutney

Mid-morning snack:
Doughnut
Lemonade

Lunch

Paneer biryani
Veg kurma
Mirchi ka salan
Veg biryani
Chapati
Mix raita
Banana

Evening snack:
Cheese croissant
Strawberry milkshake

Dinner

Bhaji
Dal fry
Plain ricei
Pav
Tossed salad
Pineapple pastry

Thursday

 

 

Breakfast

Cheeku fruit
Tea
Bread, butter & jam
Idli/medu vada
Sambar/chutney

Mid-morning snack:
Pav bhaji
Watermelon juice

Lunch

Bendi peanut dry
Chole masala
Rasam
Plain rice
Puri
Curd
Pastry

Evening snack:
Samosa
Lemonade

Dinner

Aloo jeera
Malai kofta
Lobiya dal
Mint onion pulao
Paratha
Curd
Crunchy custard

Friday

 

 

Breakfast

Cornflakes
Hot or cold milk
Bread, butter & jam
Puri
Bhaji

Mid-morning snack: 
Sandwich
Buttermilk

Lunch

Paneer butter masala
Dum aloo achari
Rajama rasila
Onion pulao
Chapati
Curd
Ice cream

Evening snack: 
Biscuit/cookies
Tea

Dinner

Paneer tikka
Dal makhani
Tandoori roti
Plain rice
Curd

Banana
Cut fruit

Saturday

 

 

Breakfast

Banana
Cold coffee
Bread, butter & jam
Dosa
Sambar/chutney

Mid-morning snack: 
Ragada chat
Lassi

Lunch

Kadai paneer
Veg hara hali
Dal fry
Plain rice
Tawa paratha
Curd
Cut fruit

Evening snack:
Bhel puri
Lemonade  

Dinner

Gobi 65
Aloo 65
Dal fry
Plain rice
Chapati
Curd
Caramel custard

 

Sunday

 

 

Breakfast

Chocos
Hot milk 
Bread, butter & jam
Palak paratha
Pickle/curd

Mid-morning snack: 
Maggi
Watermelon juice

Lunch

Chole biryani
Soya biryani
Tomato salan
Lacha onion slald
Paratha
Mix raita
Gulab jamun
 

Evening snack:  
Pasta
Lemonade 

Dinner

Paneer butter masala
Tomato dal
Steamed rice
Triangle paratha
Curd
Banana
Melon

Dining Services Menu 2 and 4 - Bird Flu

The Academy's dining services provide a varied menu throughout the week. We aim for meals to be nutritious and delicious and for mealtimes to be an important aspect of Academy life.

Menu for 25 May–31 May 2015

Monday

Breakfast

Cornflakes
Hot or cold milk
Bread, butter & jam
Idli
Sambar/chutney

 

Mid-morning snack:
Croissant

Lemonade

Lunch

Gobi masala
Bhindi peanut fry
Sambar
Plain rice
Chapati
Curd
Fruit

Evening snack:
Poonugulu
Grape juice

 

 

Dinner

Dal tadka
Chole masala gravy
Lobiya dal
Mint pulao
Batura
Onion salad
Ice cream

Tuesday 

Breakfast

Cheeku fruit
Coffee
Bread, butter & jam
Gobi paratha
Pickle/curd

Mid-morning snack:
Vada pav
Watermelon juice

Lunch

Paneer butter masala
Mutton rogon ghosh
Mango dal
Mango pulao
Masala kulcha
Curd
Mango

Evening snack:
Cheese pizza
Iced tea

Dinner

Kadai paneer
Veg kurma
Dal fry
Green peas pulao
Set dosa
Salad
Fruit custard


Wednesday

 

 

Breakfast

Banana flakes
Hot or cold milk
Bread, butter & jam
Poori
Bhaji

Mid-morning snack:
Sandwich
Pineapple juice

Lunch

Soya biryani
Mixed veg curry
Mirchi ka salan
Veg biryani
Paratha
Mix raita
Semiya kheer

Evening snack:
Mixed pakoda
Lemonade

Dinner

Crispy veg
Veg manchurian
Veg noodles
Methi dal
Plain rice
Mango soufflé

Thursday

 

 

Breakfast

Banana
Tea
Bread, butter & jam
Poha upma
Chutney

Mid-morning snack:
Muffins
Grape juice

Lunch

Bhaji
Kadai veg
Dal makhani
Mint pulao
Pav
Lassi
Chocolate cake

Evening snack:
Veg frankies
Milkshake

Dinner

Tawa veg dry
Dal fry
Steamed rice
Chapati
Curd
Banana
Cut fruit

Friday

 

 

Breakfast

Cornflakes
Hot or cold milk
Bread, butter & jam
Pav
Bhaji

Mid-morning snack: 
Doughnut
Buttermilk

Lunch

Aloo jeera
Mutter paneer
Palak dal
Plain rice
Paratha
Mix raita
Banana

Evening snack: 
Bun crushes
Watermelon juice

Dinner

Paneer tikka masala
Dal makani
Plain rice
Rumali roti
Curd

Cheeku fruit
Caramel custard

Saturday

 

 

Breakfast

Melon
Cold coffee
Bread, butter & jam
Dosa
Sambar/chutney

Mid-morning snack: 
Carrot cake
Juice

Lunch

Black channa masala
Kadi pakoda
Sprout salad
Plain rice
Chapati
Lassi
Kala gulab jamun

Evening snack:
Bread pattice
Iced tea 

Dinner

Chole masala
Bhindi do pyasa
Yellow dal
Steamed rice
Pulka
Curd
Chocolate ball

 

Sunday

 

 

Breakfast

Chocos
Hot or cold milk 
Bread, butter & jam
Kerala paratha
Aloo kurma

Mid-morning snack: 
Onion pakoda
Tea

Lunch

Chole biryani
Mirchi ka salan
Veg biryani
Paratha
Mix raita
Cut fruit

Evening snack:  
Veg noodles
Butermilk

Dinner

Paneer masala
Veg tawa
Tadka dal
Plain rice
Chapati
Curd
Cream bun

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