Hi-Tech System at Adani-ISKCON Kitchen for Rath Yatra
The Rath Yatra of Puri is not just a festival of devotion, but a symbol of service, dedication, and simplicity. This year, the massive prasadam kitchen jointly managed by the Adani Group and ISKCON has become an extraordinary blend of modern technology, traditional values, and an organic lifestyle.
One of the most remarkable features of this kitchen is its commitment to organic food. Each day, approximately 3–4 tons of rice, 500 kg of wheat flour, and 4–5 tons of pulses sourced from organic suppliers are used for cooking. The prasadam here is not only rich in taste but also in purity and health benefits.
To ensure food safety and hygiene, the kitchen strictly adheres to FSSAI guidelines and ISO 22000 HACCP standards. Every process—from washing vegetables to soaking pulses—is carried out under monitored and hygienic conditions, maintaining the highest quality at every step.
The storage infrastructure is also state-of-the-art. Adjacent to the main kitchen, there are two separate storage areas: one large central storage and a smaller warehouse. Additionally, a dedicated cold storage unit has been set up for vegetables and dairy products to preserve their freshness and nutritional value by maintaining appropriate temperature and humidity levels.
The kitchen operates 24/7, with around 500 personnel working in shifts to ensure free, timely prasadam distribution to lakhs of devotees. These volunteers are not just cooking food—they are channeling an energy of devotion and service. Every dish—be it rice, dal, sabzi, khichdi, or kheer—is an offering of love, faith, and spiritual commitment.
This year’s Adani-ISKCON kitchen has proven that when the spirit of seva (service) is combined with technology and quality, it creates a new tradition. This kitchen isn’t just serving food—it’s delivering a message: modernity and spirituality can go hand in hand.
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