The Meal - Midday Meal

Dressed in blue work uniforms with caps and gloves, the cooks, every morning at 5 am , start preparing for the meals by cutting the vegetables and cleaning rice and dal.

Meals are cooked in four steam-jacketed cauldrons, which have an individual capacity of 300 Kgs.

Chaunce, prepared in pure ghee with spices and freshly cut tomatoes, is added to the cooked mix of grains and vegetables.

Khichadi prepared in cauldrons is transferred into specially designed stainless steel containers that move forward through the conveyor system, and are then covered with a lid and sealed.

The containers are stacked in stainless steel racks fitted in Maruti Cargo vans and transported to the schools.

The school coordinator receives the sealed food containers. During the lunch break, piping hot nutritious and delicious sanctified khichadi in sumptuous quantity is served to the students. There are no limitations on quantity and students may eat as much as they desire.