Nathdwara- Rajasthan

Eco- friendly measures adopted

Nathdwara, the holy city in West Rajasthan that houses the famous Shreenathji Temple, also accommodates the ISO 22000:2005 certified 5S and GMP standardised centralised kitchen of The Akshaya Patra Foundation. The kitchen was established on 14 November 2011 and was inaugurated by C.P. Joshi, the Union Minister for Road Transport and Highways.

Lalit K. Tulsiyan and Radha Devi Joshi Family Foundation supported Akshaya Patra to set up the hi-tech kitchen incurring a construction cost of Rs. 5.5 crores. The fully operational two-storeyed kitchen stands in a radius of 23,546 sq. ft. and is divided into two sections - dry section and wet section.

899

Schools
35,141

Students
1000Kgs

Rice per Day
2200Ltrs

Sambar per day

Day	Menu
Monday	Roti, Mixed Dal, Plain Rice
Tuesday	Roti, Mixed Vegetable, Jeera Rice
Wednesday	Kadhi, Khichdi, Amla Candy/Biscuits
Thursday	Roti, Mixed Vegetable, Pulao
Friday	Roti , Rajasthan Sambar, Plain Rice
Saturday	Roti, Vegetable Dal, Sweet Rice
Sunday	Holiday

Cooking Timings of the Kitchen:	05:30 a.m. to10:30 a.m.
Any special dish (frequency – once/ twice a week):	Kadhi, Khichdi, Amla Candy/Biscuits, Sweet Rice (Wednesday) Roti, Vegetable Dal, Sweet Rice (Saturday)
Number of Kitchen equipment	4 Rice Cauldrons, 3 Dal Cauldrons, 4 trolleys, 1 Rice Chute, 2 Roti Machines, 2 Boilers (Diesel + Briquette), 1 RO Plant, 2 Generators, 1 Rice Cleaning Machine
Capacity of each cauldrons	Rice Cauldron – 500 kgs, Dal Cauldron – 1200 litres

Sensory and lab test are conducted to evaluate quality of raw materials;
Raw material analysis is done on a regular basis.

Kaizen Initiatives Adopted

A 5-inch diameter pulley installed in the roti machine was replaced with a 4.5-inch diameter pulley to increase conveyor speed. This resulted in increase in the roti output from 28,000 to 32,000 rotis. This additional 4000 rotis led to cost cutting and efficiency improvement.
Strip curtain is installed at the entrance of the kitchen where vessels are washed to stop entry of insects, flies, and birds.
Previously, the orders to purchase vegetable were placed through phone calls. This meant there was no record of communication and chances of miscommunication. Now, the same is done on a daily basis via message. This enables recording of communication while also mitigating chances of miscommunication.
Records of all incoming materials are updated by security and the store manager as against earlier when there were no records maintained.
Stickers with names of different spices are pasted on the buckets so that there is no confusion of the same during the cooking process.
Magnet is installed in the rice cleaning machine for capturing iron particles during cleaning.
PH strip is replaced by digital PH meter for measuring PH of cooking water so that exact reading can be taken.
Earlier, coriander powder was procured from the market, but now coriander seed is procured from the market and is powdered in-house.

Freshness of Raw Materials

To ensure that only fresh ingredients are being used for cooking meals, FIFO (First in first out), and FEFO (First expiry first out) methods are employed.