KARIMNAGAR, SEPTEMBER 13, 2026: Stage is all set for the inauguration of Hare Krishna Movement Charitable Foundation’s centralised community kitchen to serve nutritious breakfast to the students of government schools in Karimnagar district.
Set up at the Agricultural Market Yard in Karimnagar, the state-of-the-art centralised community kitchen will be formally inaugurated on September 16, 2026, by Minister for Transport and BC Welfare Ponnam Prabhakar and other dignitaries.
The Centralised community kitchen in Karimnagar town would serve breakfast to more than 49,000 students of various government schools and junior colleges, covering Karimnagar, Husnabad, Choppadandi, Manakondur and other assembly segments, including 17 mandals.
The equipment installed at the centralised kitchen would hygienically produce various varieties of breakfast.
| Day | Breakfast Menu |
| Monday | Idli, Sambar |
| Tuesday | Poori, Aloo Kurma |
| Wednesday | Dosa, Chutney |
| Thursday | Upma, Chutney |
| Friday | Millet Idli, Sambar |
| Saturday | Bonda, Chutney |
The Telangana School Breakfast Programme provides hot, tasty, and nutritious breakfast to Government School children, especially those from underprivileged communities. By ensuring a nutritious start to the day, the programme promotes better health, supports optimal physical and mental development, and creates a stronger foundation for effective learning and overall well-being.
State-of-the-Art Technology and Infrastructure:
The Centralized Community Kitchen is equipped with cutting-edge technology and advanced automated systems designed to produce hygienic preparation of breakfast on a large scale while eliminating any scope for food contamination. The facility houses high-capacity automated steamers capable of preparing 5400 idlis per hour, a specially designed automatic dosa-making machine capable of producing 2000 dosas per hour, and a fully automatic puri-making machine with a production capacity of 3000 puris per hour.
The kitchen is also equipped with automated sambar cauldrons and curry-making equipments capable of preparing sambar and curry for 5,000 students within two hours, along with high-capacity rice cooking equipment that can prepare rice for 1,000 students in just 15 minutes.
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