The kitchen

The food in southern India is healthy and nutritious but it's preparation is foreign to me so I decided to explore the kitchen to see what I could learn from observing the staff at the Amar Seva Sangham kitchen.  They serve about 1000 meals a day to the clients and staff that live on the premises . The food in vegetarian and no one has gotten any food born illness in our group.  

They have power and water cuts on a regular basis.  They have one  standard fridge , no tables, counters or dish washer They work 6 days a week and get paid less than 1$ per day...

Everything is fresh or dried and needs no refrigeration.  The milk from the cows is heated and fermented into curd and usually consumed immediately (no cheese).

These are the grinders: electric pestle and mortar to grind the lentils, chick peas, rice , spices....
This is the basis of the chutneys eaten daily. 

These are the rice makers ...
Most  meals revolve around rice ; breakfast, lunch and dinner.
there is no oven indoors,  but a tandor and wood outdoors that is rarely used.

The food is vegetable based.  The only fruit served is bananas because they keep well without refrigeration and they are not expensive.  Here they are preparing the banana flower for a meal.  Everybody sits on the floor to do anything, they stay fit...

everyone washes their own plate and hands after the meal

Pot washing. 

I have learned that food can be simple to make and serve without compromising taste and nutrition.  Coconuts are a Super Food eaten everyday. Finally, everyone should was their own plate and hands at the end of every meal.

  Ken this post is dedicated to you and your staff in Dawson creek.  Just as I am learning from working in this environment, I am sure you and your staff would find the culture fascinating.   It's  so very different.