Centralized Kitchen Model
Ensuring efficiencies of scale and operation.
A day in the Manna Kitchen.
What makes us different?
Fresh and Nutritional food
Fresh vegetables and fruits are procured on a daily basis. Food is cooked under steam in order to retain the original flavour and nutritive value of ingredients. Rice is steam cooked at 160 degree Celsius.
High Quality Standards
All machinery and equipment used in the kitchen is of high quality and food graded, certified by ISO 9001:2008 for Quality Management System and ISO 22000:2005 for Food Safety Management System.
Highly nutritious foods such as boiled eggs and seasonal fruits are served once a week. These superfoods are calorie and micro-nutrient dense and make sure that student’s meet their regular Nutritional requirements.