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

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

44. THANK YOU
Eat Organic…
Eat from Organic Hut Kitchen…