Infrastructural Facilities

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The infrastructural facilities at UG and PG Hostels& Messes include amenities such as:

• 24 × 7 uninterrupted power supply,
• 24 × 7 uninterrupted water supply for cooking purposes and available at washrooms and dhobighat.
• Wi-Fi enabled hostel campus,
• clean, neat and green environment,
• 24 × 7hygienic RO drinking water facility
• spacious and comfortable rooms
• maintenance of cleanliness of boarder rooms
• clean and neat washrooms and toilets
• regular fumigation of hostel campus
• 24 × 7 security through CCTV monitoring
• Homely and hygienic food
• Perfect serenity and ambience to study and excel in academics

DETAILS OF KITCHENS AND MESSES provided at UG and PG Hostels and Messes:

Hygienic food is provided at UG and PG Hostels and Messes which is crucial for the health and well-being of the hostel residents. Mess directly impacts the boarders' well-being, academic success and overall institutional environment. Office of the Director Hostels provides uncompromised and unbeatable nutritious and tasty homely food serving as the fuel for the brain, directly enhancing a student's capacity to learn and perform.

The mess at UG and PG Hostels and Messes follows a fixed weekly menu approved by students and the HMD Committee members focussing on providing a nutritious, balanced diet to Boarders. The Committee provides timely suggestions and instructions to Office of Director Hostels on:

• Quality Check: Raw materials like vegetables, pulses, and grains should be checked for freshness, insects, pests, or decay before use.
• Licensed Suppliers: Ingredients, especially milk and meat, should be sourced from approved, licensed suppliers.
• Oil Usage: Frying oil should not be reused more than a maximum of three times, as repeated heating creates harmful compounds.
• Uniforms: All food handlers should wear clean uniforms, head coverings (caps/hairnets), and aprons.
• Kitchen Surfaces: All surfaces (slabs, tables, walls) must be smooth, non-absorbent, and cleaned with disinfectant daily.
• Utensils and Equipment: Cooking utensils, chopping boards, and serving equipment must be thoroughly washed and dried after every use.
• Pest Control: Strict pest control measures (rodent and insect) should be in place, with no open garbage to attract pests. Windows should have wire mesh.
• Waste Disposal: Covered garbage bins (preferably foot-operated) must be used, emptied, and cleaned regularly.
• Cleanliness of dining hall : Dining tables and counters should be wiped down after each use.
• Hand Washing: Adequate, accessible hand-washing facilities with soap and water must be available for all diners.
• Water Quality and Safe Water: The water used for both cooking and drinking must be safe. Routine testing of the water supply (including overhead tanks) is necessary to ensure it's free from microbial or chemical impurities.