Eating habits of iit delhi


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Eating habits of iit delhi

  1. 1. course subject: A. PSS Archive and Base Knowledge A.1 Archive of PSSCases in India open learning resource: [ Food Eating Habits : IIT Delhi] The Speical Case of Hostel Eating System contributors: Prof. Amrit Srinivasan and Radhika Ralhan Indian Institute of Technology Delhi / HUSS / INDIA Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  2. 2. Acknowledgements I sincerely thank Prof Amrit Srinivasan (Head of Dept. HUSS, IIT Delhi and PI of LeNS IIT Delhi, India) for conceiving the idea to explore the eating habits amongst the IIT Hostels. This learning resource would have been impossible without her help and valuable inputs. A special mention to the following Mess Secretaries of the IIT, Delhi Hostels Mughda Saxena (Himadri), Sarla Meena (Kailash and present Secretary of BHM), Yudhveer Thakkar (Vindhaychal) Mohit Khatri (Zanskar) for providing significant information about the hostels. Also thanks to Khirod Chandra Mohrana (PhD scholar, Dept. HUSS) and Mr. Neeraj ( Proprietor Holistic Food Centre) to provide their help and support in building the resource material. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  3. 3. Learning contents: I. Acknowledgement II. IIT Delhi Campus III. Eating Zones of IIT’ians  Eating Inside & Outside the Campus III. The Hostel Eating System  IIT Hostels : An overview  Unique Case of Hostel Mess  Significance of Hostel Mess  Mess Management  Mess Eating System : Meals, Payment Mechanism  Facilities in the Mess  Sources of Food Supply IV. Culture of Food Amongst Students.  Regional diversity in eating  Religious diversity in eating  Gender diversity in eating V. Areas of Concern  Possible PPS Design Initiatives VI. References Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  4. 4. IIT Delhi Campus • The IIT Campus is spread across 320 acres. • Longitudinal Structured, divided into Four Functional zones : a. Residential zone for students b. Residential Zone for Faculty and Staff c. Academic zone d. Recreational zone • IIT is a Residential campus and it is mandatory for a student to reside in a hostel. • Residential area for Faculty and Staff includes a total of 1600 units of which 1000 are for the administrative staff and 600 are for the faculty. • IIT has a mix blend of students coming from diverse regions, communities and religions of India. They also belong to different set of age groups, such as Undergraduate students who straightway after school enter the IIT system at an average age of 17 - 18 years along with comparatively older students including post graduates and PHD students. • As a result the institute has to provide basic infrastructure to meet the necessities of the residents of the campus such as hospitals, banks, groceries stores etc. • Since students are away from home and staying in hostels it becomes the sole responsibility for the Institute to cater to their daily requirements of food • Food thus becomes one of the key and basic amenity for all campus residents.. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  5. 5. Eating Zones of IIT  Eating Inside the Campus  Eating Outside the Campus Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  6. 6. Eating Zones of IIT'ians Inside Campus can even order within the campus. Food Court, open dining space, preferred in evening, one UTH Café FX Holistic Centre and Sip and Bite Preferred mainly by the Boys and staff Coffee and Tea outlets Lipton and Nescafe for quick bites Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  7. 7. Inside Campus Holistic Food Centre • Holistic food Center is located within the IIT Campus and is a prominent place for both faculty and students for eating and drinking • According to Proprietor Mr. Neeraj whom I interviewed, special care is taken to serve hot, fresh and organic food since most of the consumers are students, serving nutritional food along with good taste is the main priority of the centre • The Fruit Juices are served from fresh seasonal fruits and are procured from nearby fresh fruit markets. They are highly enjoyed by the campus residents. • Indian Bread like Roti, Paranthas is prepared from fresh and organic wheat flour. Beans, soya, spinach and gram are mixed with the wheat to increase its nutritional value and taste. • Only vegetarian food is served and the centre is open till late night around 11:00 p.m. • Lunch is the most sought out meal, and even south Indian food is also served at the centre. The South Indian snack items are cherished by all e.g. idli, vadas and sambhar (south Indian snack items). • The entire working of this centre is explained in a chart in the next slide. • The waste like fruit peels and other kitchen waste are collected by the waste pickers or by waste collecting agencies. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  8. 8. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  9. 9. Some Eating Zones for IIT’ians Outside Campus Parathanwalla, Dhabas: SDA Market Small eat out joint serving stuffed low cost paranthas, Opposite main IIT Gate, popular market place witth idnian fleat bread stuffed with potatoes, egss, vegeatables cafeterias, fast food joints like Subway etc. etc Maggi Outlet Near boy’s hostel gate serve famous “maggi” 2 min. Ready to eat noodles. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  10. 10. The Hostel Eating System  IIT Hostels : An overview  Hostel Eating System : Unique Case of Hostel Mess Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  11. 11. IIT Hostels : An overview • There are 11 hostels, named after famous Indian Mountain Ranges. • 9 Boys Hostels: Kumaon, Vindhyanchal, Shivalik, Jwalamukhi, Aravali, Karakoram, Zanskar, Satpura and Nilgiri. • 2 Girls Hostels: Himadri and Kailash. • Nalanda residence: for Married students living with their spouses and children. • Capacity varies from 400 to 180 students (each hostel). • For the Purpose of this Learning Resource, Case Study of 4 Hostels of IIT Delhi has been examined. • 2 Girls Hostels : Himadri and Kailash and 2 Boys hostels : Vindhaychal and Zanskar Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  12. 12. IIT Hostels • Hostels provide a comparative view in the following areas a. Diverse eating habits amongst girls & boys, graduates & post graduates, married & unmarried students. b. Food service, consumption and ordering in the hostels varies in terms of i. Hostel Size and Capacity : Vindhaychal and Himadri are relatively smaller hostels with a capacity of 180 students whereas Kailash and Zanskar are large hostels with overall 500 students ii. Organizational set up : Private ownership v/s Institutional ownership . Himadri is the only hostel having a private contractor, in the following slides differences in the consumption and eating procedures practiced within Himadri as compared to the other hostels are explained in different contexts. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  13. 13. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  14. 14. The Unique Case of the Hostel Mess • The word “mess” originates form Old French word “mess” meaning a portion of food, originally "a course of a meal put on the table”. • The concept of Mess denotes a place where group of people eat together. • Each IIT hostel is provided with a Mess where students eat their meals. • The Hostel Mess are owned by the IIT institute. • One of the Girl’s Hostel Mess is Subcontracted to a private contractor. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  15. 15. Significance of Hostel Mess • Hostel becomes the Home for students for a duration of four to five years. • As a result, Consumption of food by the students largely takes place inside the mess of the hostels. • Food becomes as an essential part of their being, mess is perceived as a facility but becomes a core necessity. • The Mess system of eating compiels the students to sit together with other students over meals. Mess is a Zone of Socialization and Rejuvenation for the students along with their peers after their hectic study and work schedule. Mess Management • The Hostel and Mess Management is a Democratic Set up, as student representatives hold important positions and take part in active decision making regarding the hostels. • The very existence of a Mess Secretary clearly shows how food and eating is a core & sensitive issue amongst hostel residents. • A special Hostel Website is dedicated as an online forum to discuss various issues of the hostel, Mess Food is one of the central amongst all others. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  16. 16. Hostel Hostel Management President (Dean of Students) Mess Committee Associate Asst. Hostel Dean Registrar Warden (Dean of (Student (Faculty Students) Affairs) Member) Mess Hostel Mess Secretary Residents Supervisor Team of Mess in charge workers Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  17. 17. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  18. 18. Mess Eating System The Meals • Extensive system of Serving Food, hardly any large gaps between the meal timings. • Food is Served at Breakfast, Afternoon, Dinner. Food is served both in a buffet style and at the table. • Extra Messing is a Snack time for students served along with evening tea and coffee which is provided by the mess between 4:30 – 5:00. • Food items like biscuits, burgers, sandwiches, chips are served during this time but have to be purchased by the students. . Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  19. 19. Mess Eating System • Night Messing is during exam times food such as paranthas, omelet bread with scrambled eggs are served between 10 – 12 :30.. • Lunch is the most preferred meal for the students especially for the undergraduates and Breakfast for the Postgraduates • Bread and Jam is standard for breakfast in all the hostels and Rice is standard in Lunch and Dinner for all days. • Simple Meals are also prepared by the mess on request if a student falls ill or otherwise. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  20. 20. Mess Meal Timings Meal Type Weekday Timing Weekend Timing BREAKFAST 07:30 a.m – 09:00 a.m 08: 00 a.m – 09:30 a.m (inclusive of morning tea) LUNCH 12:00 a.m – 01:45 p.m 12:00 p.m – 01:30 p.m EVENING TEA 04:30 p.m – 05:30 p.m 04:00p.m – 05:00 p.m (Extra Messing) DINNER 07:00 p.m – 08:30 p.m 07:00 p.m – 08:30 p.m NIGHT MESS 10 :00 p.m – 12:30 p.m 10:00 p.m – 12 :30 p.m (Exam time) 11:00 p.m - 12:00 p.m 11:00 p.m - 12:00 p.m * Winters timings differs by one hour Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  21. 21. Mess Eating System  Payment Mechanism  A Mess fee is deducted from the Students account for every semester.  It is paid through a form available from Catering/Mess Supervisor of the hostel, which transfers the money from the students' account in State Bank of India, IIT Delhi branch to the hostel's mess account  The mess fee varies from hostel to hostel.  Food Coupon are also utilized by the students at the time of Extra Messing (the Evening Tea)  Food Coupon is a small booklet of Rs 250 (per semester) includes coupons ranging from Rs1, Rs 2 and Rs 5.  In the Himadri Hostel which is Subcontracted apart from the Mess fee a student has to pay for non vegetarian food meals.  Outsiders can also eat in the mess by paying cash per meal costs around Rs 50 ( Less than One Euro) Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  22. 22. A Typical Mess Thali This is a Vegetarian Thali served at Lunch Average meal costs to 39 to 50 Rs (Per day) less than a Euro Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  23. 23. Facilities in the Mess • The Hostel Mess is situated inside the hostel building. • Food Preparation, Storage and Eating are not dispersed around the campus they are centrally situated in one building but with different sections. • There is a Cold Room, Storage Room and the Mess Kitchen House Secretary Mohit Khatir showing Cold Room for perishable items and • Demands of facilities, like new equipments dairy products are put forward by the Mess Secretary after consulting with the Mess supervisor for e.g. in girls hostel the need for a hand blender was realized by the mess secretary • Certain equipments are provided by centralized administration and the “on demand equipments” have to be approved by the DDF funding body • Chef along with 14 workers doing morning. evening shift work in the mess Storage room for dry items likes wheat, rice, spices etc Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  24. 24. Roti/Indian Bread Maker in the Mess Kitchen Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  25. 25. Mess Equipments Cutlery is washed and reused and is served at the counter Tandoor : oven used Equipment making rice paste, for baking & cooking pulses used in South Indian Cooking Equipments South Indian meals like dosa (rice pan food and North Indian food cakes), vadas. respectively. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  26. 26. Sources of Food Supply 1. HOSTEL RESIDENTS • Food Supplying Agencies varies for every hostel • The STFC (Supply Finalization Cell of IIT Admin.) decides the agencies that will be responsible for supplying the food items to the hostels. • The Mess Secretary of every Hostel provides the List of Specific food items required by the hostel residents at the Mess Committee meeting. • The Mess Supervisor is responsible for ordering of food to the agencies depending on the stock and the consumption for e.g In Kailash Hostel the ordering is done 3 times a Week by the Mess Supervisor. • The bill brought by the agency needs a sign of any Hostel Resident to confirm correct price & quantity and goes to the Mess Secretary for cross checking in case of errors are committed by the students • Some Agencies Supplying Food to the Hostels.: NAFED National Agricultural Cooperative Marketing Federation of India - Eggs Supply and Poultry Durga Sweets – deserts, ice creams. Kendriya Bhandar- Dry items like wheat, rice, pluses, spices etc. Private Contractor – his own agency providing deserts (for Girls Hostel) Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  27. 27. Sources of Food Supply … 2. CAMPUS RESIDENTS • Sabziwallas or Vegetable vendors come inside the campus to sell vegetables. • Mother Dairy, Kendriya Bhandar are Government Agencies that exists inside the campus for dairy products and dry food item purchasing. • Local shops and Groceries inside IIT Campus also exists and are meant for immediate food supply. • However for major food supply the residents have to depend on outside markets that are located outside the campus. • This is mainly done as the markets operating within the campus usually have less variety, sometimes there exists a shortage of food items, certain specific food items have to be brought from outside the campus. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  28. 28. Culture of Food amongst Students 1. Regional Diversity • IIT is a fascinating replica of a ‘Mini India’ • Students belonging to different communities and regions are representations of different cuisine cultures of India. • The Mess Menu (see next slide) is prepared by the Mess Secretary : a student elected by other fellow resident students through a system of voting. • This democratic system ensures the Mess Secretary to maintain the regional diversity in the food served at the mess. • Therefore in some hostels like the girl’s South Indian meals items are kept for breakfast, in boys hostels this meal is served for specific days in a week and so on. • Rice: a staple food item of South Indians is included in the menu for all days, especially during Lunch which is the most sought out meal time for the students. • Mess Festivals organized by the students of every hostel is one such occasion where the regional variety of cuisines are showcased. • Mess Secretary usually invites different caterers or chefs to prepare popular dishes and meals for one week belonging to different regions of India for the students Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  29. 29. Typical Menu of an IIT Hostel Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  30. 30. 2. Religious Diversity • Mess Menu is symbol of showcasing the wide dietary patterns amongst students. • Despite living away from their homes the Cultural Values attributed towards food are very strongly imbibed amongst the students • One of the main food values observed strictly by them is that of Vegetarianism. • India Vegetarian culture is complex yet it is liked broadly with religious absenteeism and non violence (ahimsa). • Ancient Religious texts like the Laws of Manu (V,27-56),, Dhramashartra, Arthshastra prohibits eating of meat & lay exceptional cases in consumption of meat (Zimmerman,1999) • Gradually these religious codes over dietary patterns penetrated into the various Strata's/Castes of the Hindu Society. • It was prohibited for the Dominant Castes like Brahmins to eat meat as they were actually responsible in imparting knowledge to the society through these texts. It was considered impure to eat meat and then touch these religious texts. • Religions like Jainism with core beliefs of non violence , no killing & eating of animals are even today strictly practiced by their followers in large numbers. • In modern times Mahatma Gandhi propagated Vegetarianism by co linking with Non violence and spiritual cleansing, as a practitioner he also showed that vegetarianism not only served oneself morally but also materially/ economically (Gandhi, 1959). • Fasting and Fruit based diet was also advocated by him, fasting however is generally observed by many people belonging to various religions (Hindus, Jains, Buddhists and also Muslims) of India. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  31. 31. • Therefore Vegetarianism in the Mess is dealt methodically and with great sensitivity. • Mess Kitchen has Separate Non Vegetarian Counters. • Specific Days of the week are assigned for inclusion of Non vegetarian food items, for e.g. Boys Hostel :- Mon – Wed – Fri, Girls Hostel :- Wed and Sun or only One Day in a week either for Dinner or Breakfast. • This is also due to the fact that overall boys consume more meat than girls. The 2 Specific Days assigned for Non Veg food items in the Boys hostel have to be weekdays as in weekends most of them leave for their homes. . • Many students do not consume non veg. on Tuesday and • Thursdays • For Girl’s Hostel like Himadri (privately subcontracted) a separate register is maintained to demarcate vegetarian and non vegetarian students. •Non vegetarian meals or food items have to be paid separately which gets deducted from their next semester fees. •Fasting is observed by many students both Hindus and Muslims • Special food items are prepared for students which is vegetarian, without onions and garlic and accordingly. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  32. 32. Gender Diversity A. Case of Pantry Kitchen • Designed exclusively for the Girls hostel.. • Pantry has all the main cooking utensils, including hot plates, gas, oven etc. • Facility to come and cook their own food on their own in the pantry. • Existence of Pantry is guided by several factors : • Cultural Fact: women would use more pantry, as there are married women who will associate themselves with cooking. • Social and Economics: food items for pantry are not borne under the Mess Budget a student has to go and buy his own food items at his own cost. Therefore students whose economics conditions are good or also who have the knowledge of cooking would go for the option of pantry. Also unlike the Mess Kitchen, they have to clean the utensils after their use. • Operational Factors: mainly used by Postgraduate students due to their flexible time schedule, one assumption can also be made that older students and married students and would have more experience in cooking or the necessity of cooking as compared to the unmarried and younger ones. This is largely observed in the Kailash Girls Hostel. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  33. 33. Gender Diversity B. Outside Dhaba/ Stalls • Dhabas are local roadside restaurants operating mostly 24/7 • Boys usually like to consume food here, also linked to the financial aspects i.e. they have greater economic independence than girls, most of them even work as part timers in some organizations during vacations. • Social Aspect is that boys have higher mobility than girls during the evening hours. • Even though IIT has a community lifestyle many parents of the girls do not approve them to go out in the nights which is observed mostly by them even during their time Rendezvous at the hostel. C. Cultural Festivals at IIT • Opportunity for socialization over food and eating. • Informal Dinners :- during House Days, BHM night and STIC (student teacher interaction committee) • Special food rates for these occasions are approved by the Dean of Students ranging from Rs 80 - Rs 90 per plate • Largest Cultural festival like Rendezvous organized at Cultural Festival the Institutional level have food stalls from outside campus, many food joints put up their stall in the campus Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  34. 34. Gender Diversity Boys Girls  Attend the Mess depending upon the  Most of them like to consume meal at Menu of the Day or specific timings. the Mess.  Major Consumers of Food.  Prefer to spend less money on food  More % of Non vegetarians outside.  No Pantry Kitchen  Comparatively Less number of Non  Conscious over the Variety of food Veg. being served at the Mess.  Existence of Pantry : cultural fact  Discussions are done more over the  Keep a Quality control check of the changes that should be brought in food served at the mess. the mess menu.  Special interest over food that is being  Most of them found the mess food a served and cooked in the mess, some bit monotonous and boring. of them volunteer to do so.  Strong applied knowledge of food For e.g. they blame the Mess cooking and preparation. Secretary for pulling out such a bad For e.g. One of the girls hostel menu and demand to make changed their wheat supplier as the necessary changes quality of wheat was poor Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  35. 35. Boys Girls  Are conscious but most prefer the  Health conscious towards food. dhaba style of food. For e.g. many of the girls complain on For e.g. They like going to road side serving fried potatoes, prefer less dhabas where they can get good potatoes in meals, demand for more stuffed paranthas. food variety to be incorporated in the menu.  Out of campus Ordering is more e.g.  Comparatively less ordering is done dabba systems from restaurant like from outside. even if it is done only Little Punjab or dhaba like Trunk between time 7:30 p.m to 9:00 p.m house/ Lakhan, pizzas from Dominoes etc.  Consume more food coupon booklets  One food booklet for the girls extends for extra messing and night messing for the entire semester. especially during the exam times Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  36. 36. Areas of Concern Possible PSS Design Initiatives: 1. Waste Management: • Unlike in the past, at present there exist no system of waste management, • In Boys hostel the kitchen waste is about 20 – 30 % (fig. provided by mess sec.) • Students have installed a Waste Measuring machine. • In girls hostel some student volunteers are kept to check on the waste. • Mess Secretary proposed inclusion of some plastic buckets to collect waste which was not approved by the authorities. • Students feel strongly over the issue of the waste but find it difficult to have a system which is cost effective and less hazardous for the authorities. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  37. 37. Areas of Concern for Mess 2. Storage System :- • Problem of storing personal food is strongly faced by the students. • The shelves of cupboard are very tiny and small. • Cupboards do no have Personal Space for students. • Shelves have no air space therefore difficult to keep perishable food items 3. Dabba System of Ordering • Boys suggested that a system of ordering food like the Dabbawallas could also start within the campus • In order to have homemade food • Being a residential campus a system of involving the residents into cooking and supplying food to the students could be evolved. • Some of them are already practicing this on a small scale. Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA
  38. 38. References • Gandhi, M.K .The Moral Basis of Vegetarianism. Compile by Ramchandra Krishna Prabhu. Ahmedabad. Navjivan Publishing House: 1988. c1959 4-34 • Zimmerman Francis. The Jungle and the Aroma of Meats : An ecological theme in Hindu Medicine. Delhi: Motilal Banarsidas Publishers, 1999. • IIT Hostel Map Source : http://<> • Mess Menu : Provided by Ms. Mughda Saxena Mess Secretary Himadri Hostel. • Mess Kitchen Photographs permitted by Mohit Suri House Secretary Zanskar Hostel. • Holistic food centre Details taken from Mr. Neeraj (proprietor) Prof. Amrit Srinivasan and Radhika Ralhan IIT Delhi/ HUSS/ INDIA