1. Compiled by HV Kamdar

2. The kitchen from the outside ¬a three-storey building which uses Gravity Flow Mechanism developed in-house by our team. Each kitchen has the capacity to cook between 50 000 to 100 000 mid-day meals per day. Costing approximately 9 crores to set up, they are built with funds from public donations.

3. The kitchen from the inside, consisting of rice cauldrons each of which cooks up to 110kg of rice in 20 minutes. Sambar cauldrons cook up to 1200 litres of sambar in two hours.

4. It is washed thoroughly on the 2nd floor

5. Washed rice is sent down the chute to the 1st floor

6. Rice pours down into steam heated cauldrons for cooking. The entire cooking process takes place on the 1st floor

7. Super heated steam is used to cook food instead of flame.

8. It When cooking is finished, it is loaded into trolleys

9. Cooked rice is sent down the chute to the ground floor

10. It flows down the pipe into containers

11. Piping hot rice on its way to being loaded into food vans. Around 6000 kilosof rice are cooked daily in each kitchen.

12. Food materials in Kitchen

13. Stock in the kitchen

14. Washed dal and vegetables flows down the chute into sambar cauldron on the 1st floor.

15. Vegetables and dal ready to be cooked

16. Sambar being cooked on the first floor

17. Cooked sambar is packed and sent to the food vans to be loaded.

18. Chapati dough is mixed

19. Heavy rollers flatten the dough into thin sheets

20. Dough is cut into the classic round shape

21. Making chapatti

22. Collecting all the chapattis

23. Transporting akshayapatra food through bus

24. Happy Kids

25. Students benefitted from Akshayapatra