This project is a part of the Andhra Pradesh Government’s effort to develop food related enterprises, through a holistic entrepreneurship cycle. It will cause positive externalities for the tourism and the highlights of the process include the research, final visual communication and business structure, and the entire process behind the spatial design. Being a spatial design student, the intention behind the design is based on the research entirely, keeping in mind the client’s requirements, and the community apprehensions, and the customers’ aspirations. My project includes the design of the parking, landscaping, and the physical, exterior structure. The primary aim of the project is to create an environmentally sustainable restaurant, which fully exploits the natural lighting and ventilation available, while employing rainwater harvesting techniques to recharge the underground water table. The landscape and the restaurant itself will be designed so as to allow for maximum air flow, with ambient vegetation to provide a natural source of shade and cooling. The ambiance of the restaurant will be maintained as relaxed and peaceful as possible, to provide for a more pleasant dining experience. The design will be a blend of the traditional and the modern, due to the mix of local sourcing, and sustainable design philosophy.

1. Impact Edge
A R E S T A U R A N T I N E V E R Y V I L L A G E
A M E E S H I G O E N K A
B . D E S - P U B L I C S P A C E D E S I G N
8 T H S E M E S T E R , 2 0 1 6

2. IMPACT
E D G E
• Business enterprises are potential tools for transformational social change.
• Combine business strategy with design thinking to create social impact profitably.
• Customer centric design to generate sustained demand for products and services that
are aspirational
• Business that is rooted within communities that produce or provide the products
and services

3. PROJECT
B R I E F
• Andhra Pradesh
• Rural women organized into Self Help Groups.
• The government of Andhra Pradesh aims to encourage food related enterprises.
• The first phase of this will concentrate on highway restaurants.
• Utilize the resources within the community and creating a virtuous cycle of
entrepreneurship such that the flow of money remains within the community
• The Chief Minister is firmly behind supporting this project.

4. RESTAURANT
M A P
COMMUNITY
M A P
STAKEHOLDER
M A P

6. Inti

7. BRAND
I D E N T I T Y
VALUES
• hot, tasty, home
• keeping hygiene and safety
our top priorities
• authentic meal with an
immersive, home like,
Andhra experience.
THE BIG IDEA
• woman entrepreneur in
every household
• overcome social, economic,
cultural and psychological
barriers
• self-managed organization.
NAME
Inti, which means home in Telugu, the regional language of the
state of Andhra Pradesh, India.
TAGLINE Be our guest

8. MOOD
B O A R D

9. Customer Segment

10. CUSTOMER
S E G M E N T
Travelers (APSRTC buses), Students, Businessmen, Pilgrims, Locals, Government
officials
Needs Survey-
• Quick service
• A place to relax
• High hygiene level
• Home – like food
• No long waiting time
• Place that can visited with family
• Pocket friendly budget
Inferences-
• Good location
• Price
• Quality of service
• Efficiency and convenience
• Healthy food
• Safety and sanitation measures

11. RESTAURANT
C A P A C I T Y
Maximum 200 covers at once.
Andhra Pradesh Society for Elimination of Rural Poverty (APSERP) has high chances
of having the APSRTC buses make their routine halt at the restaurant which will
also be backed up by the support of Mr. Naidu, Chief Minister of Andhra Pradesh.
This decision was finalized based on the research done which included the analysis
of a high number of Inter State buses frequenting the location of the restaurant
daily.

12. Spatial Design

13. STRUCTURE

14. CIII GODREJ, HYDERABAD
CASE STUDY
IIMHR, JAIPUR
DAKSHINACHITRA, OLD TAMILIAN HOUSES
CHITTUILLU, COASTAL ANDHRA PRADESH
ARCHITECT- LAURIE BAKER

15. TECHNIQUES
Sustainable Construction
Techniques Explored
• Locally available Natural
Materials
• Filler Slabs
• Solar Harvesting
• Water harvesting systems
• Passive cooling techniques
• Orientation of the building
• Landscaping
• Building Form
• Rat-trap Bond
• Overhangs
• Jaali
• Reflective Surfaces
• Wind Catcher
• Vaults
• Courtyard Effect
Sustainable Construction
Techniques Finalized
• Locally available Natural
Materials
• Courtyard Effect
• Landscaping
• Solar Water Heating
• Recharging under water level
• Passive cooling techniques
• Orientation of the building
• Landscaping
• DEWATS System
• Natural day-lighting
• Building Form
• Rat-trap Bond
• Overhangs
• Jaali
• Pitch Roof
• Reflective Surfaces
• Natural Ventilation

16. MATERIALS
Materials Explored
• Stabilized Mud Blocks
• Bamboo
• Granite
• Limestone
• Mud Plaster
• Coconut Coir
• Slate Stone
• Steel Frames
• Terracotta Clay Tiles
• Thatch
• Kadapa Stone
• Reinforced Concrete
• Teak Wood
• Cobble Stones
Materials Finalized
• Earth Blocks
• Granite
• Mild Steel Frames
• Terracotta Clay Tiles
• Water – weed thatch
• Kadapa Stone
• RCC
• Grass Pavers
• Sadarali Stone
• Kota Stone

17. Where?
Beside Palamaner Pond.
Why?
• On National Highway no.4 since its easy access for vehicular traffic.
• Heavily travelled route by a mixed crowd.
• Recharge the semi-critical ground water level.
• Community settlements in the vicinity.
• Proximity to a water body, sunflower cultivation and agricultural land.
• Extra Amenities (Petrol Pumps, ATMs, etc.)
LOCATION

18. NEEDS
A N A L Y S I S
CONTEXT
A N A L Y S I S
SITE
A N A L Y S I S

19. PROXIMITY
M A T R I X
ZONING

20. Proposal
S T R U C T U R A L C O N C E P T S

21. Sustainability goals
• maximize natural lighting
• Natural ventilation and shade
• water conservation by rainwater harvesting
• materials locally sourced
• Solar energy can provide for the hot water requirements
• Percolation pits spread recharge the underground water table using incident rainwater
• Landscape for altering the micro-climate and provide natural aesthetic appeal and provide a
relaxed atmosphere.
The service area is maintained separate from the dining and other customer intensive areas,
to provide for a more peaceful dining experience.
DESIGN BRIEF

22. INITIAL
C O N C E P T S
• Courtyard concept
• Zen view
• Openings into/view of larger open
spaces
• Minimum 1800mm X 1800mm square
balcony
• Compact Space
• Positive outdoor space concept
• Spaces between outdoor elements are
not left neglected instead treated as
positive spaces.
• Kitchen garden concept

23. GROUND FLOOR MASTER PLAN
FINAL
S E T
FIRST FLOOR MASTER PLAN

24. FINAL
S E T
WATER STORAGE AND COSERVATION PLAN

25. FINAL
S E T
LANDSCAPING PLAN

26. FINAL
S E T
FLOORING PLAN

27. FINAL
S E T
ROOF PLAN

28. FINAL
S E T
WALL SECTION AND ELEVATION

29. MODEL
Work in Progress

30. COSTING
EXCEL SHEET

31. SHEFALI AGARWAL
VCSB
ISHIYETTA SAXENA
BSSD
SAUMYA PANKAJ
VCSB
AMEESHI GOENKA
PSD - +91 9620948312
SANYA THAKKAR
PSD
ANJALI MANDAPAKA
PSD
PALAK SARDA
PSD
JUHI KEDIA
PSD
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