Food, Architecture and People - An Experiential Food Hub by Paawan Chawda

Mysore School of Architecture (Recognized by Council of Architecture, New Delhi Affiliated to Visvesvaraya Technological University, Belagavi, Karnataka)

CA-01, University Layout, Lingambudi, Near Dattagalli Ring Road, Mysore 570 008.

‘Food, Architecture and People’ EXPERIENTIAL FOOD HUB

A Thesis Project Report Submitted in partial fulfilment of the requirements for the award of the degree of Bachelor of Architecture By the Visvesvaraya Technological University - Belagavi

Submitted by PAAWAN CHAWDA 4MA15AT038 X semester, V YEAR, B.ARCH Submitted on: August 2020

Mysore School of Architecture (Recognized by Council of Architecture, New Delhi Affiliated to Visvesvaraya Technological University, Belagavi,Karnataka)

CA-01, University Layout, Lingambudi, Near Dattagalli Ring Road, Mysore 570 008.

CERTIFICATE

This is to certify that the thesis topic entitled ‘Food, Architecture and People -, EXPERIENTIAL FOOD HUB’ carried out by Ms. PAAWAN CHAWDA, USN4MA14AT038, a bonafide student of Mysore School of Architecture, Mysore, in partial fulfillment for the award of BACHELOR OF ARCHITECTURE of the Visvesvaraya Technological University, Belagavi, during the year 2019-2020.

THESIS GUIDE

PRINCIPAL

Prof. SANKETH S GHANTI

Prof. SAPNA S

M.Arch ( Sustainable Architecture)

M.Arch (Urban Design), B.Arch EXTERNAL EXAMINERS 1. Name:

THESIS COORDINATOR Signature with Date:

Asst. Prof. Surabhi R Belavadi M.Arch (Urban Design), B.Arch

2. Name: Signature with Date:

ABSTRACT

It has been fascinating, how food and architecture have always connected people and encouraged social interactions and activities. However, in this modern and urban times, there is seen a rise in nuclear families, an increase in women working force, and moving away of children for studies and jobs, leading to being exhausted and strained with work. This major shift to urban lifestyle is starting to contribute to lack of social connections, having leisure times and relaxed dining experiences. It is getting difficult for an individual to pause and enjoy the surroundings. Both the disciplinaries having similar nature and qualities of different parameters encouraged me to explore these synonymous projections and new perspectives, engaging the public and providing a sense of place. The thesis re-imagines the dining experiences at different scales to give people a space to socialize, interact and relax from their busy schedule.

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ACKNOWLEDGEMENT

I would like to express my deepest gratitude to my thesis guide Prof.Sanketh G, for his keen interest, knowledge, guidance and motivation. I’m obligated to my guide for consistent guidance, discussions and effective criticism that encouraged me to complete my thesis successfully. I would also extend my gratitude to Prof.Sapna Shivkumar and Prof. Vivek V for channelizing my thoughts in the right direction through the initial stages. My acknowledgement also augments Prof. Seema and Prof. Richard for their insightful comments adding value to my thesis. I am grateful to Prof. Tushar Jena for his guidance, knowledge and support throughout the five years. I credit the staff of Solar kitchen, Auroville, to provide me with the knowledge of steam cooking techniques, and the staff of SECMOL for walking me around the campus to understand the passive techniques. Besides my advisors, I would like to thank my parents for helping me in my thesis by taking me around for my case study. The family’s constant support and motivation helped me to work hard. Sincere thanks to AR.Krithi, AR.Keran and AR.Anjali for their help and valuable discussions when needed. My heartfelt gratitude to my friends Gavin, Sanjana Srikanth and Chinmay for their perspectives and comments that helped me make my thesis better. Also, Sanjana Suresh, Supriya, Noor, Priyanka, Sriyanka, Sameeksha and Riya for the endless talks that kept me alive through the journey. Lastly, I credit my juniors, Minal, Sakshi, Sulekhaand Anusha to help me finish my project with full potential by providing a constant helping hand. iv

Table of contents 01 Thesis Proposition

1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 1.2 Need for this project . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 1.3 The proposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 1.3.1 Project brief . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 1.3.2 Aim . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 1.3.3 Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 1.4 Methodology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 1.5 Scope and Limitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

02 Research & Background study

2.1 Understanding Placemaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 2.2 Articles on Food Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 2.3 Food loss and waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 2.3.1 Approaches to reduce food wastage . . . . . . . . . . . . . . . . . . . . . . . 12

03 Case studies 3.1 Typologies of eateries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 3.1.1 Eatstreet .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 3.1.2 Quick service restaurants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 3.1.3 Cafes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 3.1.4 Fine dining restaurants and pubs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 3.2 Urban public spaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 3.2.1 Dilli Haat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 3.2.2 Masala Chowk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 3.3 Green Kitchen Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 3.3.1 SECMOL, Ladakh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 3.3.2 Solar kitchen, Auroville . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23

04 Food Culture of a city . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 05 The Site

5.1 Site Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 5.1.1 Site selection criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 5.2 Site location and site linkages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 5.3 Context Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 5.4 Understanding the site surroundings . . . . . . . . . . . . . . . . . . . . . . . . 39 5.4.1 Study of landmarks, nodes and path . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 5.4.2 Recreation activities around the site . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 5.4.3 Users around . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 5.4.2 Present use of the site . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45 v

5.5 Climatic conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 5.6 Site features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 06 Design Program 6.1 User study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 6.1.1 Eat Street . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 6.1.2 Quick service restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51 6.1.3 Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 6.1.3 Fine dining restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 6.1.3 Pubs and Breweries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 6.2 User groups and spaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 6.3 Area analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 6.4 Concept . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

07 Design

LIST OF FIGURES Fig 1.1 Illustration showing the similarities between architecture and food . . . . . . . . . . . . . 2 Fig 1.2 Food Identity ‘London Food Essentials’ by Livi Gosling. . . . . . . . . . . . . . . . . . . . . . . 3 Fig 1.3 showing the three aspects addressed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Fig 2.1 What makes a great place?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Fig 2.2 Pioneer Courthouse Square, Portland, OR.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Fig 2.3 Luxembourg Gardens, Paris, FR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Fig 2.4 Kungstradgarden, Stockholm, Sweden. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Fig 2.5 Jackson Square, New Orleans, LA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Fig 2.6 A visualization of the Power of 10+ concept. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Fig 2.7 Graph showing growth of food industry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Fig 2.8 Upcoming restaurant trends. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Fig 2.9 Food wastage, Illustration by Georgina Tee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Fig 2.10 Composting machine, a product of Ecoman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Fig 3.1 Sketches showing characteristics of eatstreet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Fig 3.2 Activities at Manek Chowk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Fig 3.3 Images showing dynamic nature of Manek Chowk . . . . . . . . . . . . . . . . . . . . . . . . . 15 Fig 3.4 Sections showing the different enclosure of eateries.. . . . . . . . . . . . . . . . . . . . . . . . . 16 Fig 3.5 Sketches showing crowd pattern in the street. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Fig 3.6 Crowd in V.V Puram eat street. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Fig 3.7 Characteristics of Quick service restarant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Fig 3.8 Characteristics of Fine dining restaurant and breweries. . . . . . . . . . . . . . . . . . . . . . 18 Fig 3.9 Characteristics of Cafes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Fig 3.10 Atta Galatta Co-working Cafe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Fig 3.11 Kashi art Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Fig 3.12 Li La Lo Garden Cafe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Fig 3.13 Section showing Dilli Haat INA built on the Nalah.. . . . . . . . . . . . . . . . . . . . . . . . 20 Fig 3.14 Images showing Thai food festival conducted in Dilli Haat, INA. . . . . . . . . . . . . . 21 Fig 3.15 Section of Dilli Haat, Janakpuri showing the relationship of different spaces . . . 21 Fig 3.16 Google earth image showing the surroundings of Masala Chowk.. . . . . . . . . . . . 21 Fig 3.17 Masala Chowk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Fig 3.18 SECMOL, Ladakh. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Fig 3.19 Parabolic Solar panels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Fig 3.20 Image showing how solar cooking works. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Fig 3.21 South elevation, Solar bowl a part of the elevation. . . . . . . . . . . . . . . . . . . . . . . . . 24 Fig 3.22 Solar bowl. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Fig 3.23 Solar rays at 12 noon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Fig 3.24 Solar rays at 9 am and 3 pm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Fig 3.25 Steam piped down to the boiler room and piped to kitchen, Solar Kitchen . . . . . 25 Fig 3.26 Solar Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Fig 4.1 Sketches showing the different food experiences in the city . . . . . . . . . . . . . . . . . . . 27 Fig 4.2 Open day tour in CFTRI,. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Fig 4.3 Food distribution at AIIMS , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Fig 4.4 Food supply to astronauts ,. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Fig 4.5 Users enjoying eat-street at different times of the day . . . . . . . . . . . . . . . . . . . . . . . 29 Fig 4.6 Food eating competition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Fig 4.7 Food stalls in Aahar mela. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Fig 4.8 Cake exhibits for the locals. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Fig 4.9 Food stalls during Eid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Fig 4.10 Food festivals conducted by communities and restaurants . . . . . . . . . . . . . . . . . . 30 Fig 4.11 Night market in Forum Mall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Fig 4.12 A vendor selling tea in the late nights. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Fig 4.13 Street festivals. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

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Fig 5.1 Location of the city Mysore in the India map . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.2 Tourist points by Hop on Hop off city bus.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.3 Routes of tourist destinations around the city. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.4 Zoning map of the city, MUDA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.5 Development around site . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.6 Distance between the site and important landmarks . . . . . . . . . . . . . . . . . . . . . . . Fig 5.7 Types of road connections to the site . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.8 Accessibility to the site . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.9 Landuse map. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.9 Figure ground map . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.10 Landmarks on K.D Road . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.11 Section across K.D road . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.12 Landmarks, path and junctions around the site. . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.13 Landmarks on Hunsur road. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.14 Section across Hunsur road . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.15 Activity in junctions around the site.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.16 Recreation activity around the site. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.17 Building typologies around the site. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.18 Activity around the site. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.19 Types of eateries around the site. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.20 Residentsaround the site.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.21 Present use of the site. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.22 Windrose diagram. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.23 Sunpath diagrams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.24 Climatic data, Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.25 Climatic data, Precipitation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.26Site plan showing existing features.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.27 Site Section. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.28 Terrain map. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 5.29 Showing slope of the site. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 6.1 Survey showing users’ interesets (Eat street) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 6.2 Survey showing users’ interesets (Quick service restaurant) . . . . . . . . . . . . . . . . . . Fig 6.3 Survey showing users’ interesets (Cafe) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 6.4 Survey showing users’ interesets (Fine dining restaurants ) . . . . . . . . . . . . . . . . . . . Fig 6.5 Survey showing users’ interesets (Breweries and pubs ) . . . . . . . . . . . . . . . . . . . . . . Fig 6.6 Space programme in the site. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 6.7 Space-user relationship. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 6.8 Area analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 6.9 Materials and methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fig 7.0 Types of lightings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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32 33 34 34 35 36 36 37 37 38 39 39 40 40 41 42 43 43 43 43 44 45 45 46 46 46 47 47 48 48 50 51 52 53 53 55 56 57 59 60

CHAPTER 1 INTRODUCTION This chapter gives the gist of the project along with the problem statement.

1.1 INTRODUCTION Architects can’t force people to connect, it can only plan the crossing points, remove barriers and make meeting places useful and attractive. – Denise Scott The shifts and changes to urban lifestyle have led to a lack of social bonds and connections. People other than their workplace and living place, need good linkages to meaningful place and public realm as a part of their everyday life. If you want to seed a place with activity, put out food. Food attracts people who attract more people. -William H Whyte

UNDERSTANDING PARALLELS IN ARCHITECTURE AND FOOD

S P VERNACULA R N O S C O CULTUR E R O S AESTHETICS Y N T D DIVERSE E X N T T I T Y Fig 1.1 Illustration showing the similarities between architecture and food

The presence of food in architecture and vice versa can be felt not only in the building construction of the architectural structures but can also be seen in the evolution of designs and the process henceforth. Food and shelter, both being a basic necessity of life have bonded people together in small groups and communities that now continue to celebrate these disciplines. Pleasure takes over necessity. Both the disciplinaries evolves out of local circumstances, showing strong ties between culture and place. However, the food sector is not just restricted to providing people with meals but also exploring new fields such as tourism, food walks, food blogging, digital media, culinary schools, gastronomic experience and many more.

FOOD AND TOURISM

Fig 1.2 Food Identity ‘London Food Essentials’ by Livi Gosling

When experiencing a new place, we understand the culture of the city or a village by its Architecture and Food. These two have major impacts on the experience of a person. Tourists consume not only the sights and sounds but also the flavors of a place. Local food is an important component of a city’s attributes, adding to the scope of attractions and the overall tourist experience. This makes food a fundamental part of the travel industry as well as consumption. Such advancements have given an interest in experiencing the unique and local food, food products and cuisines of a destination.

1.2 NEED FOR THIS PROJECT TRIAD OF LIVE-WORK-PLAY -Understanding food as Necessity and Leisure in the present urban lifestyle

LIVE WORK PLAY

Present scenario leading to exhausting work-life and smaller families is contributing to lack of social life, dining experiences and food-related activities. Food considered to be the necessity in our everyday life and routine turns into a celebration and socializing aspect that ties human bonds. However, people are getting familiar and use to food delivery concepts, that they are missing out on dining experiences with family and friends. In this triad, we can relate that PLAY is one of the important aspects of life, this socializing increases the quality of life. It is required to sustain the present busy lifestyle. This triad relationship is mutually dependant on each other.

Also, the idea of recreation and social spaces have changed from the old times. Earlier, recreation spaces were set in amidst nature, under a tree, Katte, or a stream. The narrow streets provided the opportunity for more social interactions. Joint families then had homes with common spaces that lingered activities. The cities and towns had central active core for, markets, open public squares, space for local artists to showcase their work, etc.,

In recent times these recreation spaces have changed to shopping malls, cineplexes, and very few public parks. The social spaces are getting restricted day by day to only weekends and vacations.

Understanding these issues and problems, the thesis explores on giving the public socially engaging places and opportunities to reimagine dining experiences.

1.3 THE PROPOSAL 1.3.1 PROJECT BRIEF The Experiential food hub is a one-stop destination where the diverse group will come together to experience, enjoy and have options in choosing among different typologies of eateries, ambiance and setting. The hub will showcase diverse cultures by events and activities conducted regularly. All these activities will bring people together and give rise to waste generation. Managing these wastes and recycling and reusing will be taken care of. Incorporating sustainable, eco-friendly ideas i.e, usage of natural resources for the process and promote eco-friendly living among visitors.

Fig 1.3 showing the three aspects addressed

We need to design spaces for the public that addresses the social, economic, cultural and environmental aspects.

1.3.2 AIM Designing a one-stop food destination for the users to experience a change, relax and socialize with the help of different activities and settings offered.

1.3.3 OBJECTIVES •Designing a hub not just to operate everyday life, but also to have temporal activities during celebrations and festivals. •Using Architecture as a medium to add a physical dimension to the food experience. 4

•Exploring the different ambiences, moods and settings affecting human behavior and translating them into architectural spaces. •To be able to provide an identity and popular space for the city and the public. •Exploring eco-friendly ideas in the process of cooking and food-related activities. •Exploring alternative materials, that are also related to food and cooking process. •Understanding the users and the context for the need for various spaces, activities and typologies.

1.4 METHODOLOGY •Background studies on 1.what the food industry has to offer in new periods, 2.exploring the ideas and thoughts of chefs on food and architecture 3.qualities and attributes of public space and placemaking. •CASE STUDIES: 1.To learn how contemporary public place brings people and the city together by doing similar case studies, for example, Dilli Haat, Masala Chowk and Eat street 2.Understanding the culture of eat street. 3.Understanding the pattern of crowd, ambience and movement in different typologies of eateries. 4.To design a self-sustaining hub and understanding the working of waste management by the works of Sathya Consultants, 5.Solar kitchen in Auroville and SECMOL in Ladakh. •Identifying a suitable site for the project, based on certain parameters required for such a project. Studying and understanding the site and its context. •Conducting a survey to understand what the public requires. •Creating an area and spatial program for identified activities. Understanding the user and activity relationships. •Concept development based on the studies and translating them into the final design.

1.5 SCOPE AND LIMITATION

Designing an experiential hub that comprises of food-related activities. • SOCIAL AND CULTURAL ASPECTS: Designing spaces for cultural activities and fests to entertain users- plazas, pavilion etc., • ECONOMIC ASPECTS: Restaurants, retails, stalls, accommodating local vendors in the hub. • ENVIRONMENTAL ASPECTS: Passive techniques, Solar cooking, Recycling of wastes and re-used, greywater systems, underground refrigeration and storage. Providing technical drawings on services like waste and water management will be a limitation .

CHAPTER 2 RESEARCH AND BACKGROUND STUDY This chapter explores the importance of public spaces and elaborates on the understanding of the importance of the food industry and their say about the architecture. Also, management of food loss and wastes are understood.

2.2 UNDERSTANDING PLACEMAKING

Fig 2.1 showing What makes a great place? Source: www.pps.org

Placemaking lets individuals to reimagine and reinvent public spaces as the heart of every community. Strengthening the relation between people and places they share, it refers to a collaborative process by which we can shape our public realm to augment shared value. What makes a place, a good public place? Great public spaces are those places where celebrations are held, social and economic exchanges occur, friends run into each other, and cultures mix. When these spaces work well, they serve as the stage for our public lives.

ACCESS & LINKAGES

Fig 2.2 Pioneer Courthouse Square, Portland, OR. Source: www.pps.org

A successful public space is easy to get to and through; it is noticeable both from a distance and up close. The edges of a space are fundamental as well. Forexample, a row of shops along a road is more fascinating and secure to pass by than a blank wall or empty site. Accessible spaces have a high parking turnover and, ideally, are convenient to public transit.

COMFORT & IMAGE

Fig 2.3 Luxembourg Gardens, Paris, FR. Source: www.pps.orgt

Regardless of whether a space provides comfort and presents it well - has a good image - is key to its success. Comfort incorporates perceptions about safety, hygiene, and the availability of places to sit - the importance of giving people the choice to sit where they want is generally in not thought about much.

USES & ACTIVITIES Activities are the basic building blocks of great places: They are the reasons why anyone and everyone keep visiting the place. They are also what makes a place special or unique. When there is nothing to do in a place, it will sit empty and unused—a definite sign that something should change. Fig 2.4 Kungstradgarden, Stockholm, Sweden. Source: www.pps.org

SOCIABILITY

Fig 2.5Jackson Square, New Orleans, LA Source: www.pps.org

This is a difficult quality for a place to accomplish, however, once achieved it becomes an unmistakable element. When people see friends, meet and greet their neighbors, and feel comfortable interacting with strangers, they tend to feel a stronger sense of place or attachment to their community - and to the place that cultivates these types of social activities.

THE POWER OF 10+: The thought behind this idea is that places flourish when users have various reasons to be there. These might incorporate a spot to sit, play areas to appreciate, art to touch, music to hear, food to eat, history to experience, and individuals to meet. Ideally, a portion of these activities will be contextual to that specific place, reflecting the way of life, culture and history of the community. Fig 2.6 A visualization of the Power of 10+ concept Source: www.pps.org

INFERENCES:

•Public spaces work best when it is easily accessible by different users and visible from a distance. •Permeable site edges to attract the flow of people. •Active site edges and frontage to give public safer and interesting pedestrian movement. •Unique identity and image created for the public by understanding their life, culture and context. •Flexible and versatile spaces giving scope for multiple activities. 8

2.2 ARTICLES ON FOOD INDUSTRY

Fig 2.7 Graph showing growth of food industry Source: www.aaronallen.com

Why India’s Foodservice Industry Is One of the Fastest-Growing in the World? On account of developing wages, urbanization and innovation’s effect on consumption habits, foodservice deals in this country of USD 1.3 billion are developing at about 10% every year (making it one of the fastest-growing in the world). This increase is double the rate expected for the substantially more develop U.S. eatery industry, and with a population quadruples the size. All told, between 2013 and 2021, the Indian restaurant market is projected to double. India is likewise the largest consumer markets globally, and one of the most youthful with more than 45% of the population under 25 years of age. For teens and young adults, eating out is a popular form of socializing, adding to the growth of multiple fragments within the extending market. Travel within and to India is on the rise. According to India’s Ministry of Tourism, in 2015 the country welcomed 8 million visitors, a figure that is expected to nearly double by 2025.

UPCOMING TRENDS IN THE FOOD INDUSTRY

Fig 2.8 Upcoming restaurant trends Source: www.posist.com

Experiential dining: It is becoming trendy. More and more chef-led establishments with open interactive kitchens, customized food offerings are getting popular. The guests are getting more and more inquisitive to know the details or story behind the food and the reason why the chef has brought a particular item on the menu. Sustainability and hyper-local produce: These are already trending and will continue. Veganism is getting popular and so is organic food. Guests are taking more and more interest in local farm-raised produce. Zero-waste movement: Chefs are becoming adventurous in using the peels, scales and presenting all the wastage as blissful food. Delivery and take-out: The restaurants have to become more and more delivery and takeaway friendly. Open hearth cooking: One of the biggest trends in 2020 is the live-fire/wood fire cooking. It is gaining popularity every day and diners seem to love the idea of getting to interact with and watch their meals being prepared. As discussed earlier, Food and architecture have similar qualities. Comparisons between architecture and food are surprisingly common, and some chefs and food critics have explored them quite seriously. Few lines from articles are mentioned below The traditional bonds between culture and place have been loosened by a greater emphasis on individual architects, but those bonds are being severed altogether by a general devaluation of both buildings and food. The McDonald’s slogan “one taste worldwide” could apply equally well to its buildings and its food. Standardization is spoiling the taste and architecture of the world. Traditions of building and cooking both evolve around local ingredients, often the same ones Architecture and Cuisine Food for Thought- Lance Hosey

Behind the notion of taste -- both aesthetic and sensory --was a basic desire to please the consumer, a value that has all but disappeared in contemporary architecture The true “architecture” of a dish, however, is less about looks or visual construction and more about the “architecture of taste”— how blending elements creates a visually appealing framework for flavor and texture. Borrowing lessons from architecture and pastry Kitchen Michael Laiskonis — Creative Director

2.3 FOOD LOSS AND WASTE

Fig 2.9 Food wastage, Illustration by Georgina Tee

Food loss and waste refer to the edible parts of plants and animals that are produced for human consumption however that is not ultimately consumed by people. Food loss refers to food that spills, spoils, incurs an abnormal reduction in quality. It is an unintended result of an agricultural process or technical limitation in storage, infrastructure, packaging, or marketing. Food waste refers to food that is of good quality and edible for human consumption but that does not get consumed because it is discarded, either before or after it spoils. Food waste is the result of ignorance or a decision to throw food away.

2.3.1 APPROACHES TO REDUCE FOOD WASTAGE Collection and re-distribution of food: Food redistribution is a method for reducing both food loss and waste. To decrease the wastage of cooked food, there can be shelters for hungry people, homeless and undernourished where the unconsumed food is collected from the nearby eateries, function halls, schools and residences. Waste management:

Fig 2.10 Composting machine, a product of Ecoman Source: www.ecomanenviro

In the circumstances where the food is not fit for human consumption, a waste management technique where the organic food waste is broken down with the help of microorganisms to get the end product, compost which can thus be used as plant nutrients in farming.

CHAPTER 3 CASE STUDIES This chapter explores the different typologies of eateries that will help define the spaces. Understanding of different examples.

3.1 TYPOLOGIES OF EATERIES: 3.1.1 EAT STREET Located: • in the commuting path between shopping and commercial hubs. • Other recreation hubs such as beaches, parks etc.,

Sketch showing location of eatstreet

• Streets in the night get vibrant and lively. Also, the roads are congested due to traffic congestions and public spills out on the roads. • The roads in the morning are dominated by vehicles and other commercial activities. • There is seen a change in terms of activities from the morning.

Sketch showing crowd pattern of eatstreet in the evening and morning.

Sketch showing the insufficient lighting and temporaray seatings in eatstreet

• Seatings are very informal, movable and less, this makes the consumers’ movement faster. • Street lights are the source of the light. • The ambiance and setting are very chaotic and fast-moving. The opportunity to hang out with the group is very less due to uncomfortable and congested space. • Time spent here varies between 20 min -45 min.

Sketch showing the human behaviour and ambiance in eatstreet Fig 3.1 Sketches showing characteristics of eatstreet

3.1.1.A.MANEK CHOWK, AHMEDABAD Manek Chowk, an urban public space is located in the heart of historic walled city Ahmedabad, Gujrat. Developed on traditional city planning principles long ago and even now it flourishes as a vibrant community space. It is a traditional business center and also one of the most important public spaces of the Walled City. It comprises of formal and informal commercial activities, religious and cultural sentiments, and vibrant public life.

Fig 3.2 Activities at Manek Chowk; Source: Based on map prepared by Dipti Pande, CEPT Center for Conservation Studies.

The street is busy and alive throughout the day and at night. From cattle grazing activities in the early morning hours, heavy commercial and business activities through the day, to a vibrant street food market that is active late into the night. Unorganized vending activities cause congestion and bottlenecks for movement; Shops are extended on to footpaths and streets reduce space for pedestrian movement.

Cattle grazing activity during early morning hours; Photo credit: EMBARQ India 2013

Pedestrian movement and vehicular traffic in the afternoon hours; Photo credit: EMBARQ India 2013

After the businesses close down at sun down, eateries occupy the public space; Photo credit: EMBARQ India 2013 Fig 3.3 Images showing dynamic nature of Manek Chowk

3.1.1.B V.V PURAM, BENGALURU Located in one of the oldest parts of the city, this eat street has become an identity for the locality. Stretches for 200m, and is surrounded by a residential area, making it a public space for them. The street started with the small pettige angadis catering to the business people and shops around. Now has turned into a famous “Thindi beedi”. One observes 3 different types of encosures for eating food i.e, inside the building, Fig 3.4 Sections showing the different enclosure of eat- stalls extending to the footpath and street eries- Within building, stalls extending on the footpath, hawkers. street hawkers. Also, inadequate and no seatings leads to the discomfort of visitors.

Fig 3.5 Sketches showing crowd pattern in the street

The eat street in the morning lets vehicular traffic flow smoothly.

The eat street is crowded with pedestrians in the night causing trouble for the vehicular movement.

Fig 3.6 Crowd in V.V Puram eat street Source: www.timeslifestyle.net

INFERENCES:

MANEK CHOWK, AHMEDABAD: The most fascinating character of this chowk is the changeover that happens as the night approaches. It is a busy commercial street during the daytime and acquires a festive character at night. Unorganized vending activities cause congestion and bottlenecks for movement; Shop extensions on to footpaths and streets reduce space for pedestrian movement. V.V PURAM FOOD STREET, BENGALURU: Located in the old region of the city, the population consists of brahmins, vaishyas and jains, leading to vegetarian food being served. The food street eventually becomes pedestrian in the evening due to the crowd spilling out on the roads and shops extending on the footpath.

3.1.2 QUICK SERVICE RESTAURANT Located: • In the commercial areas • Busy market roads • Tourist spots • Parks

Fig 3.7 Characteristics of Quick service restarant

• They are fast-moving restaurants serving low and middle-class groups more. The ambiance is not given more attention. • The lighting is brightly lit, as bright ambiance affects the psychology of humans to eat and move faster. Also, they are made very attractive using bright colors. • The serving system here varies with self-service to Half service. Users consume meals while sitting, standing or even while they are in their cars. • Time spent here varies between 20 min -45 min

3.1.3 CAFES Located: • In High end societies • near Tech parks, IT Hubs • Student crowd around

Fig 3.9 Characteristics of Cafes

Fig 3.10 Atta Galatta Co-working Cafe

• Different types of enclosures and space quality are given to users. • The ambiance is given more attention and the setting is made relaxing and calm to make them stay for long. • Spaces are defined by the different activities and facilities provided by the cafes. • Different activities provided in the cafe are coworking, library, internet, exhibit spaces, performance space workshop space, etc., • People who come for relaxation and refreshment are provided with an atmosphere where one can laze around for a longer time and different activities to entertain them.

Fig 3.11 Kashi art Cafe

Fig 3.12 Li La Lo Garden Cafe

3.1.4 FINE DINING & PUBS Located: • In high end societies • Near Tech parks, IT Hubs

• Different types of enclosures are given to the visitors, ambiance is given more attention for the users tend to stay longer. • Seatings are closely placed and privacy is increased for the users. • Very less noise is produced in these restaurants. • Dim lighting is used in the restaurant as it lets people sit and dine for a longer time. • Different theme nights and events take place to keep the flow of public. • Live performances and screenings take place sometimes to entertain the people while they wait for the food.

Fig 3.8 Characteristics of Fine dining restaurant and breweries

3.2 URBAN PUBLIC SPACES Urban public spaces built recently are trying to blend traditional essence (in terms of food, architecture, performance and art) in the urban areas to give the public Social life and anchor culture of the city. They have bought a new image for the city.

3.2.1 DILLI HAAT: Dilli Haat is a paid-entrance open-air food plaza and craft bazaar located in Delhi, run by Delhi Tourism and Transportation Development Corporation (DTTDC). Unlike the traditional weekly market, the village Haat runs throughout the year. Dilli Haat Locations: There are three Dilli Haat markets in Delhi : 1) The original six-acre Dilli Haat opposite INA Metro Station (Yellow Line) in south Delhi, established in 1994. 2) The 7.2-acre Dilli Haat near Netaji Subhash Place Metro Station (Red Line) at Pitampura, in north Delhi, established in 2008. 3) The newest and largest 9.8-acre Dilli Haat on Lal Sain Mandir Marg at Janakpuri, near Tilak Nagar Metro Station (Blue Line), in west Delhi. It was inaugurated in early July 2014. Features of Dilli Haat: • Dilli Haat has been executed in various parts of Delhi. It is observed that they all are a success and working efficiently. Being constructed in different periods, the character and concept remain similar. • The location of the Dilli Haat is amidst commercial centers and residential colonies in the surroundings. • The plaza in the front offers a buffer space and gives openness to the street. From entry throughout the project, it is completely pedestrianized. The use of ramps is observed due to the difference in levels. Service entries at the periphery. • The haat offers the public a traditional character through the medium of architecture, art, performances and food. • A variety of activities provided within the site attracts the public of various backgrounds, cultures and user groups. This public space is a perfect example of how a good public realm can be provided to the users and can give better socializing experience than present-day malls.

FOOD PLAZA TYPE 1

FOOD PLAZA TYPE 2

OAT

FOOD PAVILION

NALAH Fig 3.13 Section showing Dilli Haat INA built on the Nalah.

Fig 3.14 Images showing Thai food festival conducted in Dilli Haat, INA, Source: www.dfordelhi.in

Fig 3.15 Section of Dilli Haat, Janakpuri showing the relationship of different spaces, Source: Archolm, Archdaily

3.2.2 MASALA CHOWK: This space was built recently for the tourist mainly as it is in a very prime location, adjacent to the walled city and surrounded by tourist spots. However, it has become popular among locals. This public space, as the name, hints house many food vendors and kiosks selling local and authentic street foods.

Fig 3.16 Google earth image showing the surroundings of Masala Chowk.

Masala Chowk is an inward-facing square, where the shops and kiosks face the seatings. The sit-outs are shaded with a tensile umbrella-like structure. The circulation spaces are open to the sky, giving the character of eat-streets. There are no vernacular styles adopted to give the character of Jaipur city. The park adjacent to the Masala chowk is a part of it. There are plans for conducting events to increase the footfall and economy. Also, the park is visited by the locals in the morning, the reason for Masala chowk to open in the mornings by 9 am. The parking facility provided also invites the public as it gives easy accessibility for the public than visiting the food outlets in the walled city. Fig 3.17 Masala Chowk Source: Patrika, e-paper

INFERENCES: • A variety of food offered invites families and groups of people as it gives them a onestop food joint to come together and pick up food of their liking. • The open public space adjacent to the congested and chaotic old walled city gives people a better social experience. • The parking space provided invites more users. • The public spaces are not inclusive, the site edges are not treated to invite people walking by the street.

3.3 GREEN KITCHEN IDEAS As the world is leading towards climatic issues of global warming, resource depletion, pollution of the surroundings, an individual needs to do their bit to stop or reduce this. Designing spaces that are self-sufficient and that does not require to depend on external services, can help reduce the issues. Live Case studies of the following two were done to understand how they are using green kitchen ideas.

3.3.1 SECMOL, Ladakh

Fig 3.18 SECMOL, Ladakh

The Students’ Educational and Cultural Movement of Ladakh (SECMOL) was founded in 1988 by a group of young Ladakhis with the aim to reform the educational system of Ladakh. The campus is an excellent example of a vernacular, sustainable and self-sufficient concept. The case study allows me to explore a few eco-friendly concepts for the food hub.

SOLAR COOKING

Fig 3.19 Parabolic Solar panels

Two concentrating reflector-type sun-powered cookers cook campus’ food with the sun’s warmth. The huge parabolic reflector is made of similar mirrors, which focus the rays of the sun to the secondary reflector under the pots inside the kitchen. This design gives as much heat as a large gas burner and saves a lot of money. These parabolic solar cooks are used as it generates heat quickly and cooks faster compared to other solar cookers.

Fig 3.20 Image showing how solar cooking works Source: SECMOL

3.2 SOLAR KITCHEN, AUROVILLE

Fig 3.21 South elevation, Solar bowl part of the elevation Source: Auroville design consultants

Fig 3.22 Solar bowl

Fig 3.23 Solar rays at 12 noon

Fig 3.24 Solar rays at 9 am and 3 pm

The Solar Kitchen building has been structured to work as communti kitchen for the Auroville community and was constructed in December 1997. From then on it has served food in its dining space and at the same time sent lunches to various outlets like schools or people. It is named after the enormous Solar Bowl on its rooftop, which gives a portion of the steam to cooking on all the bright days of the year. The other piece of the steam required is given by a diesel terminated heater. It is an institutional building typology built in hot humid coastal zone. The institution cooks for 1000 people per meal time with seating for 350 at one serving.

What is the solar bowl and how does it work? The solar bowl is a device used to collect energy from the sun and this heat is used to make steam that assists in the cooking process. The bowl acts as a concentrator, having 11000 mirrors that reflect the sun rays onto the heat receiver suspended inside the solar bowl. Water is being pumped through the copper coils of the heat receiver and there it turns into the steam. This steam is then piped down to the boiler room and routed to the kitchen for use.

Fig 3.25 Steam piped down to the boiler room and piped to kitchen, Solar Kitchen

GREEN IDEAS USED: •Use of appropriate building materials and technology like CSEB / ferrocement / light roofing / natural stone floors / minimum wood use •Solar passive design; natural ventilation / lighting / solar chimneys •Solid waste management with segregation / recycling / composting.

Fig 3.26 Solar Kitchen

CHAPTER 4 FOOD CULTURE OF A CITY This chapter gives the essence of food culture and activities of the selected city where the site is located.

4.1 WHAT IS FOOD CULTURE? Food culture is the connection, beliefs, and experience we have with food and our food system. It incorporates our cultural heritage and ethnicity, yet it is not restricted to it. Our food culture is not only about our ethnic cultural heritage, but also about our environmental culture and the way our surroundings impact the foods we eat and the way we experience them. Food cultures often vary regionally even within one country depending on the landscape, weather, and history that each region uniquely experienced. Food cultures were realized in the way in which food was used to celebrate religious holidays, community events, and family gatherings. In other words, food is celebrated and respected as an essential part of what it makes. MYSURU- A truly vibrant city with a rich heritage, increasing tourism, renowned institutions also has provided people with many culinary experiences which is not noted comparatively. Mysuru has seen growth and trends of eateries catering to these different purposes and activities. The eateries have entertained the users in the following zones in the city.

FOOD CULTURE OF THE CITY

Tea stalls, vegetable vendors, juice stalls and breakfast stalls for the users of parks and gardens in the neighborhood. This is very popular among fitness enthusiasts, morning and evening strollers and a group of friends. Large chunks of unorganized sectors cater to the tourist zones of the city and residential zones of the city.

The eat streets in the city are increasing day by day. However, these eat streets have been removed several times when they have caused hygiene issues and traffic congestions.

Events, Live screenings and performances have been an inviting and attractive medium. These entertaining activities have been seen from the beginning and are also followed now. Fig 4.1 Sketches showing the different food experiences in the city

CFTRI−Central Food Technological Research Institute (CFTRI), Mysore:

Fig 4.2 Open day tour in CFTRI, Source:Star of mysore, e-Paper

CFTRI is committed to excel in research & innovation, knowledge dissemination, Technology transfer and Human Resource Development in the areas of Food Science and Technology through various quality attributes practiced and implemented various levels. CFTRI conducts open day annually for the locals and public of various groups, which is the only opportunity to witness the research and development activities. The CFTRI staff walk the visitors through in the institutions’ latest technologies, food processing units, machinery, experiments and demonstrations.

Fig 4.3 Food distribution at AIIMS , Source:Star of mysore, e-Paper

DFRL-Defence Food Research Laboratory (DFRL): Defence Food Research Laboratory (DFRL) is researching various aspects of food science and technologies such as the development of convenience foods, preservation of foods, nutritional and biochemical evaluation, food safety, food packaging Some of the technologies that have been transferred to entrepreneurs are:

Fig 4.4 Food supply to astronauts , Source:Star of mysore, e-Paper

• • • • • • • • • • • •

Retort processing in flexible pouches Mini combo pack ration Freeze-dried foods Preservation of tender coconut water Preserved and flavored chapatis Instant/Quick-cooking foods Puff and serve chapatis Short term preserved chapatis Scrambled egg mix Combo pack ration Supplementary compo pack ration Cold stock drying technology

Street Food as Necessity and Recreation: Street food is famous in the city and found in tourist, residential and college zones. It caters to a diverse group. It becomes a recreation for families of different economic status & necessity for workers & bachelors. During Dasara, it is often seen that the vendors start moving to tourist zones and city core for business. The food streets are also vacated or relocated when the cleaning campaigns for Swachh Bharat Abhiyan take place.

Fig 4.5 Users enjoying eat-street at different times of the day

Aahar Mela during Dasara: The city is known for its festivities during Dasara. One of the major attractions is the food fair where the cuisines of the various states, cooking competition, snack eating competition and cultural programs are a part. This Aahar mela goes on for 15 days during Dasara. Around 80 stalls are set up in 2 different open grounds of the city.

Fig 4.6 Food eating competition

Fig 4.7 Food stalls in Aahar mela

Cake show during Christmas:

The city during Christmas & New Year showcases the baking skills & themed Cakes for the public. Also during this time, there are many workshops conducted on baking.

Fig 4.8 Cake exhibits for the locals

Food Celebrated during Eid:

The commercial area populated by the Muslim crowd, gets lively throughout the night during the month of Eid. The ground and streets are filled with food stalls & shopping stalls.

Fig 4.9 Food stalls during Eid

Food festivals:

Many other Non-Karnataka festivals are celebrated in the city to cater to the migrant crowds. Restaurants and resorts organize cultural programs & ambiance for the users.

Fig 4.10 Food festivals conducted by communities and restaurants

Nightlife in the city:

The city doesn’t experience much of nightlife, but it is seen that the night market, small vendors & tea shops are given a positive response by the public.

Fig 4.11 Night market in Forum Mall

Fig 4.12 A vendor selling tea in the late nights

Open street festival and Mysuru Winter Festival:

These two festivals are held for the Mysore public for one day long in the popular streets of the city - D.D Urs Road, K.R Boulevard road, K.D road. The day entertains the pubic with Talent shows, shopping stalls, Food trucks and small vendors, Artists showing their talent.

Fig 4.13 Street festivals Image sources: Star of Mysore, e-Paper.

CHAPTER 5 THE SITE This chapter explains the site selection criteria and all the information about the site and context. It comprises analysis and inferences from the studies of the site.

5.1 SITE SELECTION

Fig 5.1 Location of the city Mysore in the India map

Mysore, the cultural capital of the Karnataka state, has many educational, commercial, administrative centers and heritage monuments. It was the home for many great musicians, music composers, dancers, Sanskrit scholars, writers and general intellectuals. Mysore is home to several educational and research institutes of national importance. The tourism sector alone attracts more than 25 lakh visitors per annum to Mysore. The total area of Mysore city, which was 7569 hectares in 1995, has increased to 9221 hectares in 2001, representing a growth rate of 22%. The total area is further expected to increase to 15669 hectares by 2011. The alarming rate at which the city of Mysore is growing can be attributed to the increasing presence/ establishment of IT/ ITeS industries. Over the years Mysore has become a cosmopolitan city with people from various backgrounds living together peacefully. One finds people from different parts of the nation & also world, speaking different languages, celebrating different festivals all co-existing peacefully. Though Mysore has become a modern city it has not lost touch with its tradition and culture. The strengths of the City are encapsulated in the following: • Old-world charm and the confluence of heritage and culture • Salubrious climate • Planned city, having one of the oldest plan authorities in the country • High standard of education • City growth (till recently) has been gradual and well-managed • Low slum population (< 10%) • Room to grow • Good linkages with Bangalore, Tamil Nadu, Kerala • The City benefiting from its proximity to Bangalore, and the ‘push-effect’ on industry seeking to expand out of Bangalore. 32

The challenges that the city faces are: • Tourism industry in a status-quo for the past many years • Not much development beyond the ‘sightseeing’ circuit • No attempt to convert into better public amenities, longer stays, and ‘experiential tourism’ • Or to convert Mysore into a heritage, culture, and tourism ‘hub’ • Can the city cope with the increased growth of the industry? • Bangalore’s congestion is forcing companies to look at alternatives, but can Mysore absorb such investment, and still retain its heritage and culture? (MUDA, Mysore Urban Development Authority)

5.1.1 SITE SELECTION CRITERIA: •Diverse users based on choice, economy, age, occupation and gender. •Accessibility • Presence of commercial activities around. •Addressing the challenges stated by MUDA. TOURIST MOVEMENT IN THE CITY

Fig 5.2 Tourist points by Hop on Hop off city bus.

The tourist spots within the city are restricted to the route shown in the fig . As mentioned earlier, MUDA attempts to develop more spots beyond this circuit. This will help to decongest the crowd within the core and divide the crowd to other spots. The experiential food hub can contribute to the city in terms of cultural identity, economic development and a good public space for the locals.

CONNECTIVITY OF TOURIST DESTINATIONS

Fig 5.3 Routes of tourist destinations around the city

Connectivity to tourist destinations: Hunsur Road, Mangalore-Mysore highway is an arterial road of the city used by travelers and tourists from Bangalore and Mysore to visit the other major tourist places nearby, such as KRS Dam, Belur & Hassan, Madikeri and Mangalore, Nagarhole national park and Kerela. This road pulls a huge part of tourists and the food hub can offer them a pause point to relax and refresh from the journey.

5.2 SITE LOCATION AND LINKAGE

Fig 5.4 Zoning map of the city, MUDA

SITE LOCATION IN THE CITY ZONES: The selected site lies in ZONE-B. MUDA/ private developers have developed new layouts in the area like, Vijayanagar and J.P. Nagar. Besides, the residential layouts the private developers have lined up an array of proposals to develop malls, convention centers and golf courses. EVOLUTION OF THE SURROUNDINGS OF THE SITE : The site located in the developing area of the city has grown immensely due to the following reasons: • Growth of IT Hubs and MNCs within 6kms. • Public and institutional buildings within 2km. • Colleges and Schools around. • Outer ring road within 2km. • Tourist passing zone.

Fig 5.5 Development around site

SITE CONNECTIVITY TO IMPORTANT LANDMARKS: OUTER RING ROAD

PROPOSED SITE

RAILWAY STATION BUS STAND MYSORE PALACE

Fig 5.6 Distance between the site and important landmarks

The site is located adjacent to the Hunsur road. The major landmarks and connecting points for tourists and visitors are accessible within 2km and 5 km radius. Encompassed by 2 major roads and many minor roads. The site is connected to 2 major roads KD road (Commercial hub) and Hunsur road (National highway). The site answers to all the criteria of the selection and gives solutions to the challenges of the city. ACCESSIBILITY:

Fig 5.7 types of road connections to the site

The site is easily accessed by vehicles from Hunsur road and K.D. road. Also, there is public transportation available that can get users from far or low-income group users. Pedestrian access is very active on K.D road; access for pedestrians is not detailed in Hunsur road mainly as there are no activities on either side. 36

Fig 5.8 Accessibility to the site

5.3 CONTEXT STUDY LANDUSE:

Fig 5.9 Landuse map

The surroundings are mostly residential and commercial. Also, there are public institutions. These varieties of landuse are going to generate different users based on economy, age-groups, occupation, and company. 37

BUILT AND UNBUILT, FIGURE GROUND THEORY:

Fig 5.9 Figure ground map

The figure ground map shows that the surrounding is not dense, there are many open sites in the surroundings that are yet to be developed. Also, there are small pockets of gardens. As the empty plots get developed, there will be a need for a recreation space in the neighborhood.

5.4 UNDERSTANDING THE SITE SURROUNDINGS 5.4.1 STUDY OF LANDMARKS, NODES AND PATH KALIDASA ROAD: This road is active throughout the day. KD road is the commercial road housing activities such as shopping and eateries. This road is growing to become the food hub for the city and the institutions around such as Infosys, IT hubs, colleges are allowing the growth. LANDMARKS ON K.D. ROAD The commercial activities themselves become landmarks and their own identity on the road, however, there are popular spots. The students and teenagers are usually seen hanging around the well-known bakery, Honeydrop Bakery. The MUDA complex houses a few offices and food joints. Chandrakala hospital is well known and old Hospital in the neighborhood.

Fig 5.10 Landmarks on K.D Road - Honeydrop bakery, Complex, Chandrakala hospital

PATH: The path along which a person travels passes through many commercial activities and these activities often spill out on the pedestrian paths. They sure make the road lively but also cause discomfort for the pedestrians to walk. The path since it is filled with activities and shopfronts makes the journey safe and interesting.

Fig 5.11 Section across K.D road

Fig 5.12 Landmarks, path and junctions around the site

HUNSUR ROAD: Hunsur road is the arterial road connecting the city to other tourist cities like Madikeri, Mangalore & Wayanad. The vehicular movement keeps the road busy, but no pedestrian activity is seen. The road is at a higher level that gives visual connectivity to the site. LANDMARKS ON HUNSUR ROAD This road comprises renowned institutions and campuses that have their own identity and name. One of the old and notable hotels, Green Hotel, is widely used by tourists and mostly by foreigners. Aishwarya petrol bunk is well-known by locals. The only prominent commercial hub there is the B.M Habitat mall popular among the locals and teenagers.

7. Fig 5.13 Landmarks on Hunsur road- Aishwarya petrol bunk, SJCE college, The Green hotel, B.M Habitat mall.

SPA, Mysore university

PATH: The road is very wide and many huge and laid back buildings are seen. There is a lot of buses and vehicular movement. Due to less commercial activities and shopfronts, the pedestrian path is not in use much. Many tourist vehicles are observed in this route.

Fig 5.14 Section across Hunsur road

JUNCTIONS AND NODES The nodes around the site active by petty shops, vendors and bus stops.

A.Chandrakala Hospital circle

B. Panchvati Circle

C. Gokulam circle

D.Chowpati circle

E. Grandpa’s kitchen circle Fig 5.15 Activity in junctions around the site.

INFERENCES:

• Hunsur road lacks pedestrian activity and also has fast-moving traffic. Choosing the site there will only add onto traffic congestion and also make pedestrian accessibility difficult • Giving proper vehicular accessibility along the site(currently public have created a mud trail in the site) which leads to Hunsur road will also give access for the tourists. • K.D road is seen to have a very active and lively character but lacks open space or comfort for pedestrians to enjoy their time. Giving a plaza for the public will enhance their experience.

5.4.2 RECREATION ACTIVITES AROUND THE SITE

Fig 5.16 Recreation activity around the site.

Fig 5.17 Building typologies around the site

Fig 5.18 Activity around the site

Fig 5.19 Types of eateries around the site

5.4.3 USERS AROUND

Fig 5.20 Residentsaround the site.

LIG Families staying around industrial layout MIG and HIG Families along with P.Gs and hostel. •Students from Mysore university SJCE Mahajanas And other institutions - Day Scholars & Hostelites •Labour group staying around the industrial zone •Working class staying around the site •Families •Locals of the city in need of recreation •Tourists passing through the Highway OBSERVATION & ISSUES IN THE EATERIES IN THE NEIGHBOURHOOD • The eateries are found in a complex with other commercial use. • Seatings and users spill out on the footpath and shops around causing pedestrians trouble. • There are no comfortable seatings for senior citizens who usually go for a walk and visit small juice/snacks stalls. • Due to parking issues, Fine dining and Pubs are not in many numbers or used efficiently. 44

SUNPATH ON WINTER SOLISTICE

SUNPATH ON SUMMER SOLISTICE

Fig 5.23 Sunpath diagrams

Fig 5.24 Climatic data, Temperature

Fig 5.25 Climatic data, Precipitation

Mysore city has a very moderate climate. The city doesn’t experience extreme cases in terms of temperature and rainfall. The temperatures thus can be made comfortable by manipulating microclimate, orientation and using suitable materials.

5.4.4 PRESENT USE OF THE SITE

Shopping fairs conducted in the site gets good response from the residents and students around.

Fig 5.21 Present use of the site

The site is used for dumping garbage of the locality when the fairs are not conducted.

5.5 CLIMATIC CONDITIONS

Fig 5.22 Windrose diagram

The site gets prevailing South West Winds and North East winds. 46

5.6 SITE FEATURES

Fig 5.26 Site plan showing existing features.

RESIDENCES K.D ROAD HUNSUR ROAD

Fig 5.27 Site Section

The site sloping down towards Hunsur road. There are many residential buildings visible from the site. Also, the site is filled willed with bushes.

Fig 5.28 Terrain map

Fig 5.29 showing slope of the site

CHAPTER 6 DESIGN PROGRAM This chapter explore and determines various aspects that will instill the design.

6.1 USER STUDY The users are divided into 3 main categories, Public, The Food hub staff, individual eateries staff. Public and visitors are furthermore sub-divided into categories based on AGE- Children, Teenagers, Youth, Middle-aged, Senior citizens OCCUPATION- Students, Working class of IT Hubs & MNCs, the maintenance staff of showrooms and the commercial hub around, Business owners, Officials, Housewives. RESIDENTS- Hostilities, Bachelors, Families (HIG, MIG, LIG) COMPANIONS- Friends, Colleagues, Families, Tourists, Dates/spouse. A survey is conducted to understand what, how and when the public use the eateries such as Eat-streets, QSRs, Cafes, Breweries and Fine Dining. The following are the conclusions for each space.

6.1.1 EAT STREET The eat streets cater to a diverse group of people in search of recreation or even in necessity. Why is this eatery selected over other types-? • nearby workplace/college • have come around for other activity • to taste local food • economical The eat streets are equally used on weekdays and weekends, although the purpose of eating differs between necessity and celebration. The different kinds of users are: • Morning park visitors/walkers/strollers • Lunch by bachelors and workers • Group of friends & evening strollers • Dinner by bachelors, workers and families

Fig 6.1 Survey showing users’ interesets (Eat street)

The eat-street is mostly used by people when they are alone and is also a popular choice for a group of friends. User’s concerns/issues to be addressed • Traffic free • Seatings need to be comfortable • Comfortable lightings • Need of shade • Parking space to be addressed • Hygiene 50

6.1.2 QUICK SERVICE RESTAURANT The purpose of the restaurant is to cater to the fast-moving crowd, thus comfort & ambiance is not taken care of.

Fig 6.2 Survey showing users’ interesets (Qucik service restaurant)

Why is this eatery selected over other types• nearby workplace/college • have come around for other activities • economical The QSRs are equally used on weekdays and weekends, although the purpose of eating differs between necessity and celebration. The different kinds of users are: • Morning park visitors/walkers/strollers Officials, students, bachelors going to the workplace • Lunch by families and users from the workplace • People going back from work, friends group of elder • Casual dining by families Bachelors and students around. The eatery is used by Officials, groups of friends and colleagues the most. Families belonging to LIG and MIG usually are the users. User’s concerns/issues to be addressed • Uncomfortable waiting area during peak hours. • Seatings are not comfortable. • Movement/ circulation is difficult especially when there is self-service. • Need for refreshing and lively space.

6.1.3 CAFE The purpose of the cafe is to cater to crowds that need a relaxing and calm ambiance. There is no hurry to move away the crowd, thus the setting provides the users to stay a little longer. Why is this eatery selected over other types• ambiance • choice of taste • facility offered - co-work/read/discussions/meeting . 51

Cafes are mostly crowded at the weekends mainly the purpose of being celebration and recreation. On weekdays the cafes are utilized for other activities and facilities provided for exhibits, performances or cowork and read. It is seen that Cafes start getting filled during the brunch, lunch, coffee and dinner hours. Also, it is seen that it gets crowded during the events and activities organized. The eatery is widely popular among teenagers, youth and millennials. Usually, a group of friends or colleagues are seen hanging out here. User’s concerns/issues to be addressed • activities to increase interactions • the need for outdoor spaces • multipurpose space

Fig 6.3 Survey showing users’ interesets (Cafe)

6.1.4 FINE DINING RESTAURANT The purpose of fine dining restaurants is to cater to the slow-moving crowds and provide a lively ambiance. Ambiance & setting is provided more attention. Why is this eatery selected over other types• ambiance choice of taste • choice of taste Fine dining restaurants are mostly filled in the weekends mainly the purpose of being celebration and recreation. On weekdays they are not used much but visitors who dine usually come here for different occasions. It is seen that they start getting filled during lunch and dinner hours. Also, it is seen that it gets crowded when events, theme parties and activities are organized. 52

Fig 6.4 Survey showing users’ interesets (Fine dining restaurants )

The eatery is widely popular among families (MIG and HIG), dates and spouses and a group of colleagues. User’s concerns/issues to be addressed • more intimacy • activities to keep kids engaged • dim light and task light shouldn’t cause a problem

6.1.5 BREWERIES AND PUBS The purpose of breweries and pubs is to cater to the slow-moving crowds and provide a lively ambiance. Ambiance & setting is provided more attention. Why is this eatery selected over other types• ambiance choice of taste • choice of taste • facility offered - disco/brews/activities Breweries and pubs are mostly filled in the weekends mainly the purpose of being celebration and recreation. It is seen that they start getting filled during lunch and brunch hours. Again in the night, the eatery gets filled and it is open till late nights. Also, it is seen that it gets crowded when events, theme parties and activities are organized.

User’s concerns/issues to be addressed • more intimacy • activities to keep kids engaged • dim light and task ligh shouldn’t cause problem Fig 6.5 Survey showing users’ interesets (Breweries and pubs )

6.2 USER GROUPS AND SPACES Every space is experienced and perceived differently by each one of us, as we all differ in terms of our choices, emotions and characters. The experience differs from an old to a young, a rich to a poor, abled person to a disabled person, a male to a female. Understanding the user and space relationship will help translate ideas into the design.

USERS AT SITE LEVEL The users at the site level are divided into administrative and maintenance department. These users are the working force of the campus and are going to utilize the spaces of different parts of the site for their work. Administrative Department • Head member of different types of eateries • Human resource officials • Managers, supervisors & event managers.

Maintenance Department: • Technical staffs • Site maintenance staffs • Utility/ Service staffs • Waste collectors and cleaners • Security

USERS AT BLOCK LEVEL

PUBLIC VISITORS The public visitors are categorized into different groups to understand their behaviors and choice of activities. The different groups are categorized based on their • Age - Children, teenagers, youth, middle-aged and senior citizens. • Occupation - Students, working-class of IT hubs, MNCs, etc., the maintenance staff of commercial centers and showrooms around, business owners, officials and housewives. • Companions - Friends, colleagues, families, dates/spouse and tourists. • Residents - Hostelites, P.Gs, families of HIG, MIG, LIG The user behavior and their activities affect the designing of spaces in terms of its quality, ambiance and activities to be provided for different users. 54

SPACES The spaces are categorized into three zones i.e., • the socializing zone where the spaces are designed to support user interaction • the green zone where eco-friendly concepts are used for the efficiency of the site • the administrative zone for the workers of the campus. These spaces cater to different user categories.

ACTIVITY ZONES BLOCK LEVEL SPACES SITE LEVEL SPACES Fig 6.6 Space programme in the site.

USED LESS OFTEN USED MORE OFTEN Fig 6.7 Space-user relationship

6.3 AREA ANALYSIS

Site area - 31,400 sq.m. Total BUA - 13830 sq.m FAR - 0.4

EAT-STREET

QUICK SERVICE RESTAURANT

RETAIL STORES

CAFE

PLAZA

BREWERY

OAT/MOUND

FINE-DINING RESTAURANT WASTE-MANAGEMENT

KITCHEN UTILITY, STORAGE & MAINTENENACE RECEPTION SERVICE COUNTER

QSR Seatings -1.3 sq.m/person Total BUA - 2900 sq.m

STAFF ROOM OFFICE VISITORS TOILET QSR -

CAFE Seatings -1.8 sq.m/person Total BUA - 2500 sq.m

FINE DINING + BREWERY Seatings -1.8 sq.m/person Total BUA - 6100 sq.m

Fig 6.8 Area analysis

DRIVE-IN DINING CANTEEN CASUAL DINING PLAY AREA

CAFE WORKSHOP DINING COWORKING EXHBHITS/PERFORMANCE FINE-DINING/BREWERYDINING BREWERY DINING IN BREWERY + CLUB DINING IN BREWERY ( OPEN) PLAY AREA PERFORMANCE SPACE

6.3 CONCEPT ACTIVITY PATH:

To encourage the movement of the users throughout the site, the activity nodes are part of the pedestrian path. When the activities are introduced in their walkway the users become a part of the activity or events and not just a passerby. Also, they act as pause and rest points.

TRANSFORMING ENTRIES:

One can enter the site through pivoting panels that are placed at the entrance of the site, hence giving different experience every time they visit the hub. The pivoting panels can showcase different events organized or news about the hub or even exhibits which will make the public wonder what is new and make them feel invited. These panels can be pivoted horizontally and locked in the night.

BUILDING THOROUGHFARE:

The pedestrians are given a choice of routes that pass through the buildings that lets them experience the different ambiance, mood and settings. This will allow them to choose their eatery based on their likeness towards an experience.

LOITERING MOUND:

Many users will come there to have food and hang-out for a longer time. Designing a mound for them to laze and loiter around will add up to their needs. This is an informal space where users are allowed to sit, lie down or even get food from eat-street and eat. This mound extends to OAT where events are organized.

INFORMAL & INFORMAL SPACES:

As one walks down the hub there is an increase in the privacy of users and a decrease in informal spaces. This will control the user movement pattern, for instance, the flea market in the front will have more crowd than workshops in the back.

6.3.1 ALTERNATE MATERIALS & CONSTRUCTION METHODS USED POT WALLS: Pots are arranged to form a permeable surface adding to the natural light and air ventilation. Acts as an aesthetic element creating rhythm and repitition.

RAIN CHAIN: Terracotta mugs are connected to function as a downspout. During rain, the water pours down the mug and is collected in a water tank.

JACK ARCH ROOF: This roof is one among the attractive one, which eliminates the use of false ceilings. It is used in the space that have longer span.

FILLER POT ROOF: The pots are used as a filler material for the roof. Apart from it’s passive cooling effects, it adds to the aesthetic of the space.

ECO BRICK WALL: Eco bricks are made with PET bottles. It is packed with clean and dry plastic a stick is used to manually pack the wastes inside these bottles are used as fillers in the wall.

GLASS BOTTLE WALL : Glass bottles are aesthetically used as filler materials in the walls allowing in colorful light beams inside the space. Fig 6.9 Materials and methods

TYPES OF LIGHTINGS Low and dim lighting will be used in fine dining restaurants and pubs and breweries to create an intimate and upscale atmosphere, which will make the users lean in and close to each other creating privacy and intimacy. Also, this encourages the users to stay for longer time in the restaurant. Bright lighting on the other side, produces a more brisk and lively mood. It helps create faster turnover rates and flow customer in and out more quickly. It is used in quick service restaurant.

Task lighting helps customers perform tasks, like reading the menu, being able to see the table setting and food, and cooking in the kitchen. In a place that’s generally dim-lighted, the dining table or buffet station needs task lighting to help it stand out. It is used in breweries, fine dining restaurants and few cafes. Accent Lighting is more decorative than functional, accent lighting is used to draw attention to specific areas and objects to create visual interest. It is used to illuminate pathways and aesthetic appeal in the space. Fig 7.0 Types of Lightings

CHAPTER 7 DESIGN This chapter shows the designing of the spaces

0 1 EXPERI ENT I AL

FO O D HUB

I NT RODUCT I ON

0 2 DESI GN

DEVEL OPMENT

77m

NH 275

184m 8ACRE S 148m

122m

210m

SI TEAREA&DI MENSI ONS

SI TEBOUNDARY& ROADCONNECTI VI TY

Hi ghes t poi nt

SUNPATHONWI NTERANDSOLARSOLI STI CE

T YPEOFL I GHT I NG

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ACTI VI TI ESAROUNDI NDUSTRI AL COMMERCI AL RESI DENTI AL PUBLI C

TRAFFI CANDNOI SE

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WI NDROSEDI AGRAM -S WWI NDS

L owes t poi nt

CONTOURS

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Noi s ef r om t hes i t e

127m

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T YPEOFCOOKI NG

USERSBASED ONCOMPANY

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L PG CYL I NDERS

CASUALDI NI NG

45M

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COWORKI NG

45M

GAMI NG

PL AYAREA F ORCHI L DREN

ART

BOOKREADI NG

L I VE PERF ORMANCES

46M

CL UBBI NG

OPENBAR

L I VE PERF ORMANCES

34M PARABOL I C PANEL SSOL ARCOOKI NG

SHOPPI NG

PARABOL I C PANEL SSOL ARCOOKI NG

SOL ARBOWL ST EAM COOKI NG

MUL T I CUI SI NE

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0 3 DESI GN

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PEDESTRI AN ENTRY

VEHI CUL AR ENTRY

QUI C SERVI CE REST AURANT

L VL+0. 6

CAF E F I NE-DI NI NG REST AURANT VERT I CAL F ARMI NG BREWERY

WAST E MANAGEMENT HOUSE KNCOO THESU

L VL+0. 6

QUI CKSERVI CE RESTAURANT L VL2. 4

F I NEDI NI NG

OAT

L VL5. 4

BREWERY

on FEE COF

VAS CAN

CAF E

L VL2. 85

VI EW OFTHESI TE

L VL2. 85

F ARMI NG

SERVI CEF OR WASTEMANAGEMENT

WASTE DEPOSI TORY

STAF F / SERVI CE/ F I NEDI NI NGENTRY

PI VOTI NGPANEL SSHOWCASI NGTHE ACTI VI TI ESI NTHEHUBANDACTSAS HUMANSCAL EDOORS

VI EW OFTHE ENTRANCEPL AZA

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0 4 DESI GN THEWORLDI SAS TAGE

C o f f O NC a n v a s WI NT E RS OL I S T I CE AT10: 00AM

WI NT E RS OL I S T I CE AT12NOON

WI NT E RS OL I S T I CE AT14: 00PM

VI SUALI SATI ONOFTHECAFE

T HE

BREW PUB S UMME RS OL I S T I CE AT10: 00AM

T HE

BREW

S UMME RS OL I S T I CE AT12NOON

S UMME RS OL I S T I CE AT14: 00PM

PUB

VI SUALI SATI ONOFTHEBREWERY+CLUB STUDYSHOWI NG THESOLARRESOURCEWHI CHCANBE USEDFORCOOKI NG I NDI FFERENTPERI ODOFTI ME CAS ES T UDY : S OL ARKI T CHE N, AUROVI L L E

E QUI NOX AT10: 00AM

VI SUALI SATI ONOFTHEFI NEDI NI NG

E QUI NOX AT12NOON

E QUI NOX AT14: 00PM

STUDYSHOWI NG THESOLARRESOURCEWHI CHCANBE USEDFORCOOKI NG I NDI FFERENTPERI ODOFTI ME CAS ES T UDY : S E CMOLKI T CHE N, L ADAKH

S o l a r C o o kh o u s e

VI SUALI SATI ONOFTHEQUI CKSERVI CERESTAURANT PI PESCARRYI NG STEAM TO COURTYARDFORTHE THEKI TCHEN SMOKETO COMEOUT

MACHI NEROOM-SOLARHEAT GETSCONVERTEDTO STEAM

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0 5 PL ANAND

EXPL ODED VI EWS

QUI CKSERVI CE REST AURANT

F I NEDI NE

QUI CKSERVI CE REST AURANT

BREWERY

F I NEDI NE BREWERY

+3. 8

+3. 5

CAF E

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CAF E

ENT RY

F I RSTF L OORPL AN

GROUNDF L OORPL AN SERVI CEENT RY

SERVI CEENT RY

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CABI NS

SOL AR KI T CHEN+ SERVI CE DANCE CL UB

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COWORKI NG

RAI NWAT ER COL L ECT I ON

F I NEDI NI NG REST AURANT

OPENT O SKY SEAT I NGS WORKSHOPS KI T CHEN+SERVI CE

CASUALDI NI NG

ART DI SPL AY

PERF ORMANCE AREA

PL AYAREA

QUI CKSERVI CEREST AURANT

BREWERY

ARTCAF E

CAF E

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F I NEDI NI NG &BREWERY

F OOD,ARCHI T E CT URE&PE OPL E AnEx per i ent i alFoodHub

GLOSSARY Katte In-built seating structures Pettige angadi Petty shops usually made up of wood. Usually used by Tea vendors in this context. Thindi beedi An eat street in V.V Puram, Bengaluru. Dasara A hindu festival celebrated during the month of October. It signifies the victory of good over evil. Swachh bharat abhiyan Clean India Mission,inititated by the Government of India, is a country wide campaign, to improve hygiene and cleanliness in urban and rural areas.

BIBLIOGRAPHY 1. Project for Public spaces. “What is Placemaing?”. “The power of 10+”. https://www.pps.org/placemaking 2. Lance, Hosey. “Architecture and Cuisine”. November 1 2003. https://www.architecturalrecord.com/articles/11447-food-for-thought 3. Fox, Robin. “Food and Eating: An Anthropological Perspective” http://www.sirc.org/publik/foxfood.pdf 2. Handa,Vipanchi. “Urban food hub”. July 2018. https://issuu.com/vh83/docs/issuu_handa_325a8876226da3

Food, Architecture and People - An Experiential Food Hub

Articles inside

6.1.3 Pubs and Breweries

6.1.3 Fine dining restaurant

6.1.3 Cafe

6.1.2 Quick service restaurant

3.2.2 Masala Chowk

3.2.1 Dilli Haat

3.1.4 Fine dining restaurants and pubs 3.2 Urban public spaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

3.1.2 Quick service restaurants

5.4.3 Users around

3.1.1 Eatstreet

6.1 User study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 6.1.1 Eat Street

2.3.1 Approaches to reduce food wastage