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New organic kitchen

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Our Organic Kitchen where we cook food in an organic way without using any chemicals.

Our Organic Kitchen where we cook food in an organic way without using any chemicals.

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  • 1. Organic Kitchen Presented By , Vigneshwar.B
  • 2. Organic Hut Organic Hut is a Hyderabad based unique Socio entrepreneurial initiative providing real time solutions for the modern day health needs through its organic products and services A start up which operates its processes in flow with nature, promotes organic food and lifestyle and is committed to deliver the best organic output to the customers at their doorsteps
  • 3. Vision VISION: for healthy life … As our tag line states Our Vision is to promote Organic Food and Lifestyle Globally to serve people’s Health needs and Eco Conscious Living at large
  • 4. Ethics Organic Hut is ethically bound to “ Think, Eat, Grow and Live Organic “ philosophy and works for the greater good of Health, Happiness and Harmony to all
  • 5. Our Organic Kitchen at Gayatri Hills
  • 6. Organic Hut Kitchen  Organic Hut Kitchen is the first of its kind, unique initiative in Hyderabad which ensures the supply of pure organic food at the customer doorsteps  The food is prepared and maintained with international quality & hygiene standards from completely organic farm fresh produce
  • 7. Organic Hut Kitchen At Organic Hut Kitchen we prepare  Wholesome delicious and flavorsome foods Innovative and memorable Recipes Specific Dietary & nutritive foods Highly Nutritious & healthy beverages
  • 8. The food we prepare is made of ingredients  From Organic farm produce (perishables& nonperishable's)  Totally Pesticide Residue Free  With ensured purity of produce from end to end  Handled stored & processed with utmost hygiene & technical care  Cooked/prepared with highest nutrition retaining values Organic Hut Kitchen
  • 9. Different Foods from Organic Kitchen  Thali  Breakfast items  Sandwiches  Snacks  Munching foods  Health drinks  Juices  Beverages
  • 10. Organic Hut Kitchen - Thali
  • 11. Organic Kitchen - Certifications CERTIFICATIONS FSSAI USDA , India Organic
  • 12. Cooking Area
  • 13. Cooking Area- description • The Organic Hut Cooking Area is planned, designed and constructed with utmost care and caution • The cooking area includes the top most and best quality infrastructure with different ultra features – hygiene and safety as the priorities
  • 14. Cooking Area- description Flooring standards Four pack epoxy resin based self – leveling flooring system BENEFITS : • Slip resistant even when wet • Easy to clean smooth • Chemical and heat resistance ADVANTAGES : • Provides anti - bacterial • Areas of application: Food processing units; Dairies; Pharmaceutical units; Hospitals; Operation theaters and laboratories
  • 15. Cooking Area
  • 16. Cooking Area
  • 17. Cooking Area
  • 18. Cooking Gas Line & Safety Measures
  • 19. Cold Room, Eating Area, Store Area
  • 20. Urban Eco Responsibility At Organic Hut • We feel ethically responsible towards Natural resource management • At our Organic kitchen, • We made the best feasible Eco efforts to suit the existing urban ecosystem • Our little Eco responsibility activities within limited space include,  Water Harvesting unit  Growing Greens (Medicinal and ornamental)  Growing Food Greens (leafy veg’s, Wheat grass)
  • 21. Water Harvest Area The roof top water is harvested and diverted in to the water harvesting area constructed at the front gate area of our Organic Kitchen The water harvest area is specially structured to collect roof top water, water flow from kitchen area, direct rain water , all of them are directed in to the core gravel & absorption layers and from there on flow down to add to the ground water levels GENERAL ADVANTAGES – RAIN WATER HARVESTING Rainwater harvesting provides water when there is a drought, prevents flooding of low-lying areas, replenishes the ground water table, and enables dug wells and bore wells to yield in a sustained manner. Makes use of a natural resource and reduces pesticides, sediment, metals, and fertilizers Excellent source of water for landscape irrigation, with no chemicals such as fluoride and chlorine, and any dissolved salts and minerals from the soil
  • 22. Medicinal Plant Area We are growing 7-8 types of Medicinal plants Growing Medicinal plants is also a way to protect the kitchen environment through which we can prevent Bacteria, Viruses, and Fungi formation in the Organic Hut’s Kitchen surroundings They examines the impact of air pollutants, pesticides, toxins and other environmental factors on the health of Individuals and populations. Medicinal plants have a positive effect directly on human health
  • 23. Our Care For Nutrition EXPERT SUPERVISION & GUIDANCE • We engage expert nutritionist and technical people to train, monitor and take care of the overall cooking process to retain maximum nutritional benefits , also ensure the purity of organic processing ESSENTIAL COOKING TECHNIQUES We take care of numerous cooking techniques which ensure all of the below; • To add interest and variety to your meals • To maximize the flavor, colour and texture of the vegetables • To preserve as much of the essential vitamins and nutrients as possible
  • 24. Our Care for Nutrition while Cooking COOKING TIMES For maximum nutritional benefit, we ensure to cook vegetables for the least amount of time suitable and ensure the below; • Cutting vegetables evenly for attractive look ,also even cooking • While potatoes have to be cooked right through, root vegetables like carrots are best served with a little ’bite’ to them • Boiling for less time, steam the vegetables to enjoy the extra crunch • Vegetables with high water content like spinach, celery or bean sprouts- are blanched in boiling water for 30 seconds only • Ensuring that oil is properly hot before adding vegetables for frying and stir-frying (Acquires less liquid or fat and results in shorter cooking times)
  • 25. Our Care For Nutrition while Cooking BOILING • Using plenty of salted water and a large uncovered saucepan is most suitable for sweet corn, potatoes and other root vegetables • Preferring steaming when cooking green vegetables to retain more nutrients • When needed to boil greens, leaving them uncovered as putting the lid on makes them lose their attractive bright green colour • Choosing appropriate sizes of saucepan for varied quantity of vegetables to enable free water circulation with minimum use of water • Cooking for the briefest periods and draining the vegetables immediately as boiling destroys water-soluble vitamins, such as B and C • Keeping the cooking water to use as a base for soup or sauces as other soluble nutrients leach into the cooking water POACHING • Putting more delicate vegetables in boiling liquid (water, stock) then simmering them gently over low heat to retain flavor, texture and shape
  • 26. Our Care For Nutrition while Cooking FRYING •Avoiding deep- frying is with concerns over the amount of fat in to the diet •Maintaining correct cooking temperatures and to make deep-fried foods seal quickly to absorb less oil (potatoes) •Dry- frying in a frying pan or griddle pan or on a flat griddle plate as a healthier option for some vegetables BRAISING •This cooking method requires very little water and the saucepan is covered •The heat is much reduced and the cooking time greatly increased •Browning the ingredients in a little oil or butter is done when needed •The small amount of liquid that remains at the end of the cooking will be sweet and flavored-serving the vegetables with this juice helps gaining all the nutrients • Onions, turnips, leeks, chicory, celery, fennel and Red cabbage are some of those which positively benefits from this long, slow method of cooking
  • 27. Our Care For Nutrition while Cooking STEAMING •Steaming is preferred over boiling as less water comes into contact with vegetables when steamed, they are crispy and retain more essential nutrients STIR-FRYING •This is a method of frying in a little oil over a very high heat for vegetables to retain far more their nutritional value, flavor texture and colour •Vegetables are thinly sliced and rapidly moved around in a hot wok to aid fast and even cooking(baby corn, thinly sliced cauliflower, Brussels sprouts, cabbage and carrots e.t.c) ROASTING •Roasting vegetables that have been lightly drizzled with olive oil in a roasting tin is an healthier option adopted, to which garlic and herbs for additional flavor are added (Squash, parsnips, potatoes, peppers, onions, tomatoes, asparagus, and beetroot ) •Their flavor is concentrated and natural sweetness of the vegetables is accentuated
  • 28. Our Care For Nutrition while cooking SAUTEEING AND SWEATING •These methods use less oil than traditional shallow-frying and are longer, slower processes than stir-frying • Sautéeing is done in an uncovered frying pan; sweating in either a heavy- based lidded casserole or frying pan- water evaporating from the ingredients is trapped and falls back in to the pan BAKING •Potatoes, onions and garlic are baked ‘dry’ in their skins, while softer vegetables (such as peppers and tomatoes) are stuffed with rice or other filling or wrapped in foil and baked depending on need of recipe GRILLING AND BARBECUING •Grilling and barbecuing are dry-heat cooking methods similar to each other, with the former cooking from the top and the latter from the bottom •The intense heat from a grill or barbecue is unsuitable for and avoided for delicate or dense vegetables which become charred rather than cooked, but used for suitable softer ones (onions, sweet corn, peppers &tomatoes) •All vegetables are brushed with oil before being placed on the grill
  • 29. Our Care for Food Ethics/Safety We are ethically abided to and ensure the following food safety standards  Procurement of raw material is done from authorized sources ,freshness & quality of produce is ensured  Raw material storage is done with utmost standard and care ; storage area, dry & cold storage standards are properly followed  Preparation of raw material ensures highest hygeine,nutritional &safe practices even while seiving,straining,sorting,cleaning,washing,Thawing e.t.c  Cooking/Processing of food is done under expert supervision with all safety standards of temperature &preparation taken care of  Cooked food storage is done at appropriate temperatures, cleanliness of holding of both hot/cold storages
  • 30. Guidelines – Hygeine , Storage
  • 31. Our Care for Food Ethics/Safety We are ethically abided to and ensure the following food safety standards  Preparation of cooked food before serving, serving of cooked food, sale or display of food, storage of surplus food e.t.c are all taken care of with ethical safety & work standards  Quality of water & Ice is checked and maintained pure  Utensils& equipment is well maintained, cleaning & storage done with proper standards  Hygiene of the total establishment Is given top most priority, also Cleanliness of surrounding environment is ensured  Lighting facility, garbage disposal facility, pest control (natural ways)are well managed]  Personal hygiene of work force is strictly followed under expert supervision(health ,hand washing ,clothing ,toilets ,personal care, work practices e.t.c)
  • 32. Work / Worker’s Safety
  • 33. Work / Worker’s Safety
  • 34. Carbon Footprint What is Carbon Footprint ? The term “carbon footprint” refers to the amount of carbon (C02) we emit individually in any one-year period. C02 is produced from many sources and is the primary gas responsible for Global warming resulting in alarming changes in our climate.
  • 35. Reducing Our Carbon Footprint Goods Inward •Open lobby at door area (Doors can cause substantial heat loss) •Consider fitting plastic strip curtains/Blintz (Reduce heat loss and create a visual security barrier ) •Ensuring easy fast access to the storage areas (To keep deliveries at correct temperature, thus reducing workload on refrigeration plant) •Improved air movement from natural ventilation (lowers temperatures, improve overall environment) Storage •Refrigerated storage is located in unheated areas doesn’t attract a lot of solar gain from windows and roofs. •Ensuring cold rooms and appliance doors are closed when they're not being used. •Stack food /arrangement to makes maximum use of the chilled space available Preparation •Hand-held triggers over preparation sink bowls to reduce staff from using excess running water. •Uninstalling hot supply when not required to save energy and water costs.
  • 36. Reducing Our Carbon Footprint Cooking •Keeping refrigeration to the minimum level that the chefs can safely operate with and consider using drawers instead of doors so that smaller areas are exposed to the warm air when being used. •Keeping equipment clean has major impact on its efficiency as minimum equipment should be cleaned after every service. •Simmer or steam vegetables rather than rapidly boiling them as they won't cook any quicker but will use additional energy while heating up the kitchen. •Using induction for small quantities and enclosed steaming/combination ovens for larger quantities instead of conventional open tops and solid-top boiling tables. •Number of smaller appliances rather than one large one to give greater flexibility during quiet periods so that the energy used per meal is maintained at its lower level. •Purchase of equipment with low energy consumption while on stand-by or idle mode. •Avoiding opening oven doors by using the viewing panel to inspect food when possible. •Filtering oil and wiping out the pan on a regular basis so that fryers work at maximum efficiency and the life of the oil is extended, thus saving money and reducing waste.
  • 37. Reducing Our Carbon Footprint Utensil wash •Installing measured dosing equipment for detergents on both sinks and machines. •Operating the pot-wash machine only when full load. Wash-up Effective filtration and wash systems to allow the rinse water consumption to be reduced, saving water, energy and detergents. •Use of clean water, average consumption of 30% less water while significantly improving the quality of the wash. This will save on energy to heat the water and provide considerable savings on both detergents and rinse agents. •Use of dishwashing and glass washing machines only when full. •Installing measured dosing equipment for detergents and rinse aid. Waste disposal •Reducing the amount of waste generated through waste-minimization and recycling practices. •Minimizing the amount of waste sent to landfill or flushed down the drainage system as both are becoming increasingly expensive while being environmentally unfriendly. •Disposing of food waste via a commercial composting contractor after dewatering •Looking at long-term systems that collect the food waste from site and use it to produce a renewable energy source.
  • 38. Reducing Our Carbon Footprint General •Monitoring utility consumption on a regular basis and relate energy and water consumption to the number of meals produced. •Regularly checking and identify any equipment that's switched on but not in use and report those findings back to staff. •Training staff not to switch equipment on until it's needed and switch it off immediately after use. Consider putting up signs showing the equipment's preheat times. •Ensuring all equipment is insulated to maintain its correct operating conditions. •Making sure all equipment and plant used is adequately ventilated to maintain maximum. •Preventive maintenance to ensure equipment is working to maximum efficiency. •Fluorescent light fittings to save energy. •Pump and fan applications incorporated with variable speed drives to produce major savings.
  • 39. Eat Well Through Organic cooking With recipes from Organic Hut Kitchen and Eating Organic …  Your body gets its natural form- No diets required  You start getting rid of digestive problems  You will restore more balance & energy  You will start appreciating your body and system  Your immune system will be at its strongest  You start to rejuvenate all your body organs for better performance  You start living to our fullest
  • 40. Organic Eating Vs Conventional Eating Source: Organic Cooking,Eating well (A world school publication)
  • 41. Buying Organic ? Buying organic increases demand for organic foods Encourages farmers and retailers to produce more organic Makes organic food more readily available, less expensive & more affordable Increasing the demand for organic produce Leads to the reversal of conventional farming practices Reduces the damaging effects on our health and environment When you choose Organic Hut, you are choosing to be part of a solution which provides a sustainable, healthy future for yourself and generations to come
  • 42. Corporate Social Responsibility Our Corporate Social Responsibility (CSR) initiative Best Organic farming encourages the farming community to adopt organic methods and shift from chemical farming gradually 2% of the profit made from “organic hut” product purchased by you goes in distributing organic inputs and serving the small organic farmer needs For more details log on to www.bestorganicfarming.org Best Organic Farming
  • 43. THANK YOU Eat Organic… Eat from Organic Hut Kitchen…

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