Bengaluru: The modern centralised kitchens built to supply food to the Indira canteens which became operational few days ago have the capacity to cook 900 kg rice in half an hour, 1,440 Idlis in 20 minutes and 300 litres Sambar at one go.
A visit to this centralised kitchen on Old Airport Road in Konena Agrahara shows staff members wearing gloves, caps and aprons busy preparing snacks, lunch and dinner to be supplied to the canteens for dinner.
Manoj Rajan, Special Officer, BBMP who’s in charge of Indira canteens said that the kitchen uses steam technology to cook Idli, Suji and rice-based dishes. The kitchen has a cold storage unit for curds, vegetables and other perishable goods.
The tender to prepare and supply food to 101 Indira canteens has been given to two caterers – Chef Talk and Rewards by the BBMP. The kitchen on the Old Airport Road is operated by Rewards and has 22 workers.
The state government has spent over Rs 61 Lakh on each of the 27 centralised kitchens.
Chief Minister Siddaramaiah had provided Rs 100 Crore in the State Budget in the 2017-18 fiscal to run the canteens in all 198 civic wards on the lines of the popular “Amma Unavagam” in neighbouring Tamil Nadu, started by the then Tamil Nadu chief minister late J Jayalalithaa.
But due to delays in procuring land for the canteens, 101 have been launched in the initial phase. More will be opened in the remaining 97 wards from October 2 to mark the 150th birth anniversary of Mahatma Gandhi.
