Bengaluru: They may be cheap , but promise not to compromise on quality. The menu of the Indira Canteens, that will supply food at heavily subsided rates to the poor from August 15 onwards, has been finalised in consultation with experts, the public and the chief chef of a star hotel.
The logo of the canteen too, picked from out of 700 suggested, will have the banana leaf in the background, reveals Indira Canteen’s special task team head and Special Commissioner (Finance) of BBMP, R. Manoj. who is also Managing Director and CEO of Rastriya-e-Market Services (ReMS)
Although you can enjoy three idlies with coconut chutney for just Rs 5 or sambar and rice and curd rice for merely Rs 10, all the food will be of top quality, he assures.
“We will never compromise with quality and hygiene at Indira Canteen. From cooking, transportation and serving to the hygiene of the staff employed, cleanliness of the premises and utensils, all will be monitored regularly. A standard operating procedure has been adopted to ensure high standard of cleanliness and hygiene. One of the main conditions imposed in the tender was that no adulterated stuff could be used. We will also have third party audit for quality control and hygiene,” he said, speaking to Deccan Chronicle.
The BBMP, which plans to construct a canteen in each ward on a 1200 sq. ft site, has issued orders to M/s KFE Infra to build them, and it has already constructed four canteens in Praksahsnagara Basavanagudi, HBR Layout and Kodigehalli, he reveals.
“We have given the first week of August as the deadline for finishing all the civil works on the canteens in all 198 wards,” he added.
Initially, each canteen will prepare breakfast, lunch and dinner for 300 to 500 people, but the number could increase based on demand, They will be open from 7.30 am to 10 am, 12.30 pm to 3pm and from 7.30pm to 9 pm for 365 days.
Admitting that setting up the Indira Canteens is a huge logistics challenge, Mr Manoj, however, says everything is however in place.
The menue prepared under the guidance of a chief chef of a star hotel, will offer three idlis and coconut chutney or chow chow bhat, puliyogare, pongal, kharabhat, rave khichidi, chitranna, vangibhat along with rice items and a variety of chutnies.
