708-872-7392           info@sewausa.org

Sponsor A Child

The ancient Chinese philosopher Lao Tzu said “Kindness in words creates confidence. Kindness in giving creates love.”

Sponsor a Child program is founded on a holistic philosophy to span education, health, physical and cultural development of the child.

Since 2009, we have been providing education for  children in grades 4-10 from underprivileged families in India and Nepal. Beneficiaries are from low-income families with parents who are maid-servants, day laborers, janitors, taxi drivers, roadside vendors and other low-wage professions.

The project that started in Bangalore (Karnataka), and, Hyderabad (Andhra Pradesh), is currently operating in several areas within India and Nepal.

A journey starts with a small leap. Sponsor A Child also started with the baby steps of a few committed volunteers.

In the year 2009, few volunteers of Sewa International decided to support the education of underprevileged students in India. They formed a team in the US, identified a few non-profits in India and supported the education of a few children.

In the year 2011, we wroked with one of our partner non-profits on Vidyachetana in Bangalore and Vidyadaan in Hyderabad. Sewa supporters showed a lot of interest in these two programs and the beneficiaries increased tremendously. Respecting the committed volunteers and donors who are willing to support the cause, in the year 2013, Sewa USA launched its own project Sponsor A Child.

The year 2015, witnessed the launch of a dedicated low-cost website for the donors to select the children and view the academic progress. The technological intervention helped to reach over 1000 children in a short span and energised us to hire dedicated personnel for donor relations and remote operations. As of 2018, we are supporting over 1300 students with the help of 500+ donors.

Since inception, we have facilitated more than 6000 annual student sponsorships.

About Sewa International

Sewa International is a Hindu faith-based nonprofit charity registered under the Internal Revenue Code 501 (c) (3) in the US since 2004. All donations in the US are tax-deductible. Sewa International has 38 chapters across all major metros in the US. Mission of Sewa is three fold: serve humanity in distress, aid local communities, and promote volunteerism.

Started in India in 1989, the Sewa International movement is active in 20 countries including Australia, Canada, Guyana, Kenya, Malaysia, New Zealand, Sri Lanka, and the UK. See www.sewa-usa.org for more details.

For Details Visit sac.sewausa.org

Upcoming Events

    • 24 Aug 2019
    • 5:00 PM - 8:00 PM (CDT)
    • Mahalakshmi Hall, Hindu Temple San Antonio

    Come enjoy Various Tastes of India by participating in the gala hosted by SEWA organization. Exquisite, home-made authentic food from several parts of India will be served along with light entertainment.

    Some or all of the regional foods will be offered:

      • Andhra Pradesh: Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads (roti) is predominant staple food, while rice is predominant in irrigated Andhra. Pappu, tomato, gongura, and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part.

      • Telangana: Telangana cuisine, there is a special place for rotis made from millets, such as jonna rotte (sorghum), sajja rotte (penisetum), or Sarva Pindi" and Uppudi Pindi (broken rice). In Telangana a gravy or curry is called Koora and Pulusu (Sour) in based on Tamarind.

      • Gujarat: Gujarati cuisine is one of the the oldest culinary treasures of India and is primarily vegetarian. It offers a wide variety of dishes each with its unique cooking style, different kinds of pickles, farsans, chutneys and foods that are always high on nutritional value. But the real essence of Gujarati food lies in the creative use of everyday vegetables and mild spices. It is an exquisite blend of flavors where sweet notes dominate most dishes like the famous Gujarati Kadhi, Dhokla and Fafda. 

      • Maharashtra: Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji and Thalipeeth.

      • Tamil Nadu: Tamil cuisine is a cuisine native to the Tamil people who are native to the Indian state of Tamil Nadu and northern Sri Lanka.  The region has a rich range of cuisine involving Vegetarian, and traditionally vegan dishes. Rice, legumes and lentils are used extensively and flavor is achieved by the blending of various spices. Tamil dishes are prepared in an elaborate and leisurely way and served in traditional style on a banana leaf. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. Typically breakfast includes idli or dosa and rice accompanied by sambar and rasam, followed by curd for lunch.

      • West Bengal: Bengali cuisine is a culinary style with an emphasis on fish; vegetables and lentils are served with rice as a staple diet. Known for its subtle and fiery flavors, as well as the spread of its confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service a la russe style of French cuisine. Don’t miss the Mishti-Doi and Rosho-gulla.

      • Karnataka: The cuisine of Karnataka includes many Vegetarian cuisines. It is one of the oldest surviving cuisines and traces its origin to the Iron Age. a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita, dessert, Thovve, Chitranna, rice, and ghee. The meal is completed with a serving of curd rice.

      • Kerala: The cuisine of Kerala is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude vegetarian dishes prepared with rice. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.

      • Rajasthan: Rajasthani cuisine is  influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.

      • Punjab: Punjabi cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world. Main dishes include Sarson ka saag (a stew whose main ingredient is mustard greens) and makki to roti (flatbreads made with cornmeal). Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety. 

      • Odisha: Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee (made of cow's milk) is preferred in temples. In old times food was traditionally served on banana leaves or disposable plates made of sal leaves. Yoghurt is used in dishes. Many sweets of the region are based on chhena (cheese).

      • Street foods from around India: Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth, food cart, or food truck and meant for immediate consumption. Some notable examples are Paapri Chhat, Dahi Puri, Bhel Puri, Samosas etc.

    • 7 Sep 2019
    • 15 Sep 2019
    • 3 sessions
    • Lincoln Park Cricket Ground, Jersey City, New Jersey

    Contact Information:

    Sanket : 201-238-6324 OR 646-4Y4-SEWA


    Tournament Info 

    • What: 8 Overs, 8 player cricket teams, Hard tennis ball knockouts When: Sept 7th, 14th and 15th : 8am - 10pm 
    • Where: Lincoln Park West, Jersey City 
    • GPS: Co-ordinates: 40.727134, -74.091178 || Nearest address: 344 Duncan Ave, Jersey City, NJ 
    • Formal Closing Ceremony : 6 - 8 PM on Sat, 15thSep, 2018
    • 10% discout on Cricket equipment at Bat & Ball with code Sports4Sewa
    • Food Coupons are included

    Register: https://sports4sewa.eventbrite.com


    If you represent a company or a business, consider this unique opportunity to get your business exposed to 1000+ supporters and participants of Sports4Sewa - CricketTournament from the Greater New York and New Jersey areas. Click here to access our sponsorship brochure.

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Our Child Sponsorship programme changes the lives of thousands of children every year.


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Sewa International
P.O. Box 820867, Houston, Texas 77282-0867
Tax ID: 20-0638718

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Sewa International is a tax-exempt, 501(c)(3) non profit organization registered in Georgia.

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