TRANSFORMING “THATUKADA” : THE 4.0 PARADIGM by naina.pid22210

Naina Maggie Cleetus- (PID22210) Transforming “Thatukada” : The 4.0 Paradigm Kollam, Kerala Typology : Thatukada - Food truck in Kollam (a 3 tier city). Site Area : 3.4 sq m

About my city Kollam (Quilon) - A Tier 3 city

Kollam / Quilon

Location: Southern Kerala with a cross-section of Kerala’s natural attributes and endowed with a long coastline, a major Laccadive Sea seaport and an inland lake (Ashtamudi Lake) Trading Hub: Historic trading connections dating back to the Roman era. Colonial Influence: Portuguese, Dutch, and British impacts on architecture, culture, and cuisine. Food : Porotta (Arabian), Appam (Dutch), among others Meeting of three National Highways Educational institutes like TKM College of Engineering - “the cradle of Kerala entrepreneurs” Downtown Kollam leading central business district of the city

Colonial influence

Fishing

Lake tourism

NH Development

Institutional hub

Cashew industry 3

What is a “Thatu-kada” ? A “thatukada” is a simple roadside eatery in Kerala celebrated for its unpretentious charm. These modest stalls are renowned for delicious and affordable local dishes. They feature straightforward setups with basic kitchen equipment, specializing in authentic Kerala cuisine, which includes favourites like dosas, puttu, porotta, omelettes, and curries. Known for their wallet-friendly prices, thatukadas cater to students, workers, and travelers alike. Many offers open-air seating, fostering a relaxed and casual dining vibe. Their menus boast a rich variety of dishes, each infused with distinctive local flavours. Some thatukadas are particularly beloved for their tea (chai) and snacks, often doubling as social gathering spots. Beyond the food, these eateries hold cultural significance, embodying Kerala’s culinary traditions and heritage.

As per the last survey done on Thatukada's in Kerala in 2013 Kollam leads with 14 % of the total units.

What is the “Thatu” to the “Kada”?

Why the Proliferation ?

“Thatu”: In the context of a thatukada: is the large, flat griddle made of cast iron that is used for cooking over an open flame or stove in a thatukada. This essential piece of equipment allows the preparation of various local street food items like dosas, porottas, and omelettes. “Kada”: typically refers to the small, makeshift roadside eatery or food stall itself where these delectable dishes are prepared and served.

Strategic Location: Natural stopover between Trivandrum and Kochi. Local Preference: Appreciation by young demographics and workers. Use of Local Ingredients: Cost-effective and appealing. Economic Opportunities: Low-cost business venture. Night-time Social Activities: Popular evening gathering spots. Tourism: Attract tourists seeking authentic cuisine. Cultural Significance: Embodies Kerala’s culinary heritage. Proximity: Near institutions, transportation hubs, hospitals.

Socio-Cultural & Economic Behavior and Phenomena Community Gatherings Social hubs, where neighbors met and exchanged local news. Economic Necessity Affordable dining options, particularly for students and lower-income individuals.social hubs, where neighbors met and exchanged local news.

Tourism Impact Tourist influx introduced international flavors and influenced the evolution of street food offerings.

Community Interaction Communal experience, often enjoyed in the company of neighbors and friends

1980’s

1990’s

2000’s

Health Consciousness Health awareness led to demand for healthier street food alternatives.

Digital Engagement Social media enabled vendors to interact directly with customers, Food vloggers

1980’s

Informal Setups Streets and corners, offering a casual and relaxed atmosphere

Local and Traditional Flavors Authentic Kerala dishes using locally sourced ingredients

Rising Disposable Income Increased disposable income, contributing to a rise in eating out. Culinary Experimentation Consumers began embracing fusion dishes and international flavors, driving innovation.

Interfacial aspects

Diversification of Cuisine influence of globalization led to the introduction of a wider variety of dishes, catering to evolving tastes Emergence of Food Zones Certain areas became known for specific street food specialties, attracting diverse crowds Aesthetic Improvement Enhance the visual appeal of their setups, recognizing the impact of presentation on customer experience. Incorporation of Seating Basic seating arrangements were introduced to provide customers with more comfortable dining options Modernization Adopted cleaner and organized setups, focusing on hygiene and presentation.

2010’s

1990’s

2000’s

2010’s

Interactive Experiences Some vendors engaged customers with live cooking demonstrations and DIY customization.

Speed

Efficiency

Hygiene

1990’s

2000’s

2010’s

Traditional cooking methods, Cooking over wood/charcoal Produced authentic flavors, Relatively slower

Limited kitchen equipment and sometimes a lack of proper storage and organization.

Some vendors prioritized cleanliness, while others might have faced challenges limited resources or awareness

Improved kitchen layouts, better organization of ingredients and equipment, and trained staff

consumers became more healthconscious and aware of food safety Improved cleaning practices, use of disposable utensils, and better sanitation

Professional kitchen practices, efficient equipment, and optimized workflows. Mobile applications for order management and digital payment systems

use high-quality utensils, gloves, and food-grade materials. Handwashing facilities , display of health and safety certifications

Increasing availability of electricity, Electric gas stoves and appliances, Improved cooking speed & efficiency. Faster cooking Gas-based stoves and induction cooktops. Faster cooking Reduced waiting times for customers.

1G (1990 to 2000): Thatukada 1.0 -Rustic push carts 1990’s Favored familiarity & practicality

Providing quick and affordable meals for people on the go.

Menus featured authentic local items like parippuvada (lentil fritters), pazhampori (banana fritters), and kappa (tapioca) with fish curry. Offering traditional Kerala snacks and dishes.

Key Characteristics: 1G representing utilitarian rustic push carts for manual cooking and indigenous snacks. Evolved organically over time as a way for people to sell snacks and small meals in public spaces. Their mobility was driven by practicality, allowing them to set up in areas with high foot traffic, keeping overhead costs low compared to stationary restaurants, catering to a mobile population, and enabling experimentation with different dishes depending on changing tastes. There are some cases, where individuals or families may have started small food businesses from their homes and eventually expanded to mobile food vending as a way to reach a wider customer base.

A rustic and simple ambiance, with basic structures and minimal seating arrangements

2G (2000 to 2010): Transitional tarpaulin roof stationed stalls 2000’s Influenced by globalization

Key Characteristics:

Increased exposure to different cuisines

Transitioning 2G mobile push carts into transitional stalls with tarpaulin roofing supported by wooden posts offers a smart and adaptable approach to creating stationary food kiosks. This innovative design not only transforms the carts into more permanent structures but also facilitates a welcoming open-air dining experience.

Diversifying their menus. A mix of traditional Kerala snacks and North Indian, Chinese, and other regional delicacies Offering traditional Kerala snacks and dishes.

Basic seating arrangements with plastic chairs and tables to provide a more comfortable dining experience.

3G (2010 to 2020): Stationary metal kiosks 2010’s Evolving consumer preferences and lifestyle changes

The rise of social media and the growing popularity of food photography influenced food presentation

Key Characteristics: Advancing to 3G stationary kiosks aimed for stability, menu variety, brand growth, and visibility. Advancement in cooking equipment, use of digital platforms. But introduced higher costs, competition, mobility constraints, marketing expenses, regulations, and location risks.

Attention to the visual appeal of their dishes, using creative plating and garnishing techniques.

The introduction of quirky and trendy decor elements. Some embraced modern graphics and artwork to create eye-catching facades and attract a younger clientele.

Pros and cons for 1G Mobile thatukada Pros

Cons

Pros

Cons

Mobility: Can easily change locations to cater to different customer bases and events.

Limited Kitchen Space: Limited kitchen equipment and space may restrict menu offerings.

Stability: Offers a stable and consistent location for customers to find the eatery.

Higher Operating Costs: Generally, has higher overhead costs, including rent, utilities, and maintenance.

Lower Operating Costs: Generally, has lower overhead costs compared to a stationary setup, such as rent and utilities.

Storage Challenges: Limited carrying capacity of pre-prepared items, gas cylinder etc.

Expanded Menu: Can offer a wider variety of dishes with more kitchen space and equipment.

Adaptability: Can quickly respond to changing market conditions, events, and seasons.

Regulatory Compliance: Must adhere to permits and regulations for mobile food vending, which can vary by location.

Brand Building: Helps build brand recognition and loyalty with a fixed location.

Wider Customer Reach: Can move to areas with higher foot traffic and demand. Marketing Through Movement: Draws attention as it moves around, serving as a form of advertising. Weather Resilience: Can be moved to sheltered areas during bad weather or seasons with lower demand.

Pros and cons for 3G Stationary thatukada

Weather Dependency: Vulnerable to weather conditions, which can impact business during adverse weather.

Customer Expectations: Customers may expect fast service and convenience, which can be challenging during peak periods.

Customer Base: Can build a loyal local customer base over time.

Visibility: Permanent presence in a high-traffic area can attract more customers.

Competition: May face direct competition from nearby businesses in a fixed location. Limited Mobility: Lack of mobility can limit reach and adaptability to changing conditions. Marketing Expenses: Requires additional marketing efforts to attract customers to a fixed location.

Regulatory Challenges: Must comply with zoning regulations, permits, and inspections for the stationary structure. Risk of Location: Success is heavily dependent on the chosen location, which may not always be ideal.

Advantages of transitioning to a food truck

Enhanced Mobility and Reach:

Optimized Kitchen Space:

Weather Resilience:

Reduced Operating Costs:

Marketing and Branding:

Flexibility in Location:

Regulatory Compliance:

The conversion to a food truck combines the best of both worlds. You regain the mobility to access diverse customer bases and attend various events, ensuring adaptability to changing market conditions and higher foot traffic. Food trucks offer more space and equipped kitchens compared to mobile push carts. This allows for an expanded and diverse menu, enhancing your offerings and attracting a broader customer base. Food trucks are designed to withstand different weather conditions. The transition minimizes the impact of adverse weather, ensuring a more consistent customer flow and reducing weather-related interruptions. While food trucks have some operational costs, they can be more costeffective than stationary stalls. You can strategically plan your operating hours and locations to optimize resources. Food trucks are visually appealing and mobile, serving as moving advertisements. Creative branding and signage can attract customers effectively, eliminating the need for extensive marketing expenses. Food trucks provide flexibility in selecting prime locations, avoiding the risk of being stuck in an unfavourable stationary spot. This flexibility mitigates location-based challenges and competition. Food trucks streamline permitting and regulatory compliance compared to stationary stalls, making the transition process soother.

The Culinary USP

Authentic flavours and preparation “Porotta” and other signature dishes

Appam and egg curry

Trade routes influences Coconut

Porotta and meat roast

Integral part of local food “Thattu dosa” The small and crispy variation of the south Indian traditional dosa

Thatu dosa

Karimeen polichathu

Puttu and Kadala curry

Fish fry

Meen peera

Kappa and Meen curry

Seafood Coastal blessings Tapioca Another influence from trade routes Tamarind Widely used spice-condiment

Thatukadas in Kollam have evolved, maintaining authenticity and cultural significance while embracing technology, community ties, and diverse customer preferences. Their enduring success reflects a unique blend of tradition and innovation, offering affordable, quality cuisine to a wide audience.

Case study # 01 of Thatukadas that has evolved from 1G to present day 3G

01 02

03 Working hours : 6pm - 10.30 pm Private owned No. of working members: 5

Site plan - Located 1km from the CBD of Kollam urban Daily footfall: 350+ Target audience: Families, young adults Pre preparation time: 8 am - 4 pm

Porotta

Chicken curry

Thatu dosa

Idiyappam

Omelettes

Veg kurma

Non-veg curry

Sambhar

Hostel

College 04

Morning scenario when not in service

Photographs of kiosk expanded when in service

Hospital

Church

Street view showing thatukada during morning hours (Non operational hours)

Service and plating area

Case study # 01 of Thatukadas that has evolved from 1G to present day 3G

3 M ROAD

Dining

handwashing

Bucket for Bucket for handwashi

Plating / parcel

Plating/

Banana leaves

Banana

Precooked food

Precooked

Refil containers

Refil

Washing counter

Washing

Layout of thatukada when in service showing kiosk and semi open dining area

Front elevation showing outlook and segregation of zones

DINING CIRCULATION COOKING PREP AREA STORAGE PLATING/

Isometric view showing zones and elements within the space 25

Case study # 01 of Thatukadas that has evolved from 1G to present day 3G

Service area - pre prepared items + plating

Porotta and dosa prep and cooking areas

Case study # 02 of Thatukadas that has evolved from 1G to present day 3G

BE DS TO WA R

Site plan Located near the CBD of Kollam urban towards the beach Working hours : 6 pm - 3 am Private owned No. of working members: 3

Non operational hours

Front view of the thatukada with dining, cooking area and storage kiosk.

Daily footfall: 200+ Target audience: Families, young adults Pre preparation time: 9 am - 3 pm

Thatu dosa

Omelettes

Porotta

Sambhar

Rasavada

Sambharvada

Papadom

Non-veg curry

Autostand 02

Mall

Beach 04

Hospital

Multipurpose unit- service point

Cooking and prep area

Plating area

Case study # 02 of Thatukadas that has evolved from 1G to present day 3G

Non operational bus stand

Adjacent thatukada

3 M ROAD

Layout of thatukada when in service showing kiosk and semi open dining area

32 Bus stand

Adjacent thatukada

Bus stand

Unloading of utensils utensils & dosa batter mixing & dosa batter mixing

Unloading of

Kisok housing Kiosk housing beverages stove+ beverages stove + storage storage

+ cooking area Prep +Prep Cooking area with lpg below with LPG below

cooking unit with preparation table

Multipurpose cooking unit with Multipurpose preparation table

service ParcelParcel and and service

Dining area Dining area

WasteWaste collection + collection + handwashing area handwashing area

Case study # 02 of Thatukadas that has evolved from 1G to present day 3G

Plan of thatukada showing functional layout

Adjacent thatukada

Front elevation showing outlook and segregation of zones

Detailed isometric showing zones and elements within the thatukada

Case study # 02 of Thatukadas that has evolved from 1G to present day 3G

Morning scenario when not operational

Elements within setting

Analysis from case studies

Analysis from case studies Material used ng

Plati

Pl at in g Prep

ep g r P kin o Co

rcu

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lat

ion

Stainless steel equipment, vessels, plates, glass/tumblers & SS plating on equipment GI sheet for kiosk, tables & corrugated roofing sheet

n ki

Cir

age

e ul

St o r

rag Sto on i t a

Cast iron for flat griddle

Plastic containers, bottles, bags, table sheets, tables, chairs buckets etc. Programatic area allocation of case study 01

Newspaper for table covers, for parcel wrapping Banana leaf

ting Pla

io lat

cu r i C

Mirror

Dini Pl

ing

k Coo

tion a l u Circ

age

in k o

Prep

Prep Stor

Cardboard

Black tarpauline HDPE Wood posts

Programatic area allocation of case study 02

Scaffolding Netting Cloth Vinyl Stickers for online payment

Analysis from case studies What works ? Multi-Functionality: Multiple functions in one station.

No POS system

Menu Display: Missing menu presentation.

Open Setup Vulnerability: Items exposed to dust, dirt, and weather in the open setup.

Service Window: Doubles as a marketing tool.

Cook’s Mobility: Back-and-forth movement.

Weather Dependence: Vulnerable to weather conditions.

Item Shifting: Shifting items from open setup to kiosk after hours.

Eco-Friendly: Uses banana leaf plate covers.

Pest Control: Lack of pest prevention system.

Regulatory Challenges: Permitting and regulations.

Standing Dining: Allows for eating while standing.

Limited Storage: Especially near service area.

Limited Seating: May deter customers.

Live Performance: Encourages more orders.

Inconvenient Storage: Items stored inside require leaving activity space.

Waste Disposal: Handling waste properly.

Various Container Sizes (Plastic and Steel) - Storage Issue - Space Concerns

Lack of Ownership: No sense of ownership.

Traditional Appeal: Attracts those seeking authentic experiences. Efficient Preparation: Most items are prepared in advance, leaving only dosa and eggs to be made live. Proximity: to commonly frequented areas such as hospital, taxi stand and beach. Service flexibility

What does not work ?

Hygiene: No handwash and dishwashing facilities. Branding: Lack of branding and interior graphics

Inability to Expand: Limited space for expansion. Cleaning Difficulty: Stationary equipment makes cleaning challenging.

Development of Design criteria

1. Efficient Workflow: Design an efficient flow for live food preparation from batter mixing to cooking and plating. 2. Designated Zones: Create designated zones for each function to prevent clashes in movement within the confined space. 3. Modularity: Incorporate modularity in systems to allow for flexibility and easy maintenance. 4. Storage Systems: Include efficient storage systems for pre-cooked food to ensure freshness and minimize waste. 5. Multifunctional Units: Utilize multifunctional units and equipment to maximize space and productivity. 6. POS System and Service Window: Implement a POS system and a service window for seamless order placement and pickup. 7. Lifting Mechanism: Incorporate safe and efficient lifting mechanisms for access or service into truck. 8. Mobility: Flexibility in modular units easier to load, unload. 9. Opening and Closing Systems: Type of opening and closing systems (e.g., doors, windows, hatches) necessary for operation. 10. Designated Storage Units: Provide designated storage units (both wet and dry) in proximity to the flow of activities at different levels. 11. Compact Cooking Equipment: Choose compact cooking equipment such as griddles to optimize space usage. 12. Ventilation: Ensure proper ventilation to manage heat and maintain a comfortable working environment.

operation. 10. Designated Storage Units: Provide designated storage units (both wet and dry) in proximity to the flow of activities at different levels. 11. Compact Cooking Equipment: Choose compact cooking equipment such as griddles to optimize space usage. 12. Ventilation: Ensure proper ventilation to manage heat and maintain a comfortable working environment. 13. Service Accessibility: To interact with customers at the service window 14. Adequate Counter Space: Include adequate counter space for food preparation, plating, and packaging 15. Hygiene: Install a kitchen sink and a handwashing unit for customers. 16. Safety Measures: Include non-slip flooring, fire extinguishers, and any other necessary safety measures 17. Menu Board: Install an attractive and informative menu board for customers to view the offerings 18. Branding and Signage: Incorporate branding and signage to attract customers and build brand identity. 19. Electrical Connections: Ensure adequate electrical connections for lighting and cooking equipment, if required. 20. Plumbing Units: Freshwater and greywater tanks to maintain sanitation. 21. Locking Systems: Implement secure locking systems for modular units, containers, shutters etc.during operation and when the truck is mobile. 22. Weather Considerations: Address weather considerations, such as rain protection or climate control, for the comfort of staff and customers. 23. Waste Management: Plan for proper waste management, including trash disposal and recycling facilities. New packing and plating products. 24. Storage for LPG Cylinders

4G : Statement But why a mini truck ? Mobility: Maneuverability & Speed

Operational Ease: Versatility, Efficiency

Envisioning a food truck concept for Kollam - a 3 tier city with a design Branding & Aesthetics: Extensive Branding Space

that blends the efficiency and productivity of a modern commercial kitchen with the traditional charm of a thatukada, offering a mobile canteen that caters to evolving street food demands. This innovative

Storage: More Carrying Capacity

Licensing: Compliance Considerations

Customization: Tailored for Unique Needs

Cooking: Efficient Equipment Setup

Cost: Long-Term Savings & Investment

Local Preferences: Appealing Dining Experience

Menu & Space: Versatile, Spacious

Terrain Adaptability: Versatile Terrain Handling

Competition Analysis: Differentiating Factor

design would embrace the advantages of both mobile push carts and stationary metal kiosks while mitigating their drawbacks. The concept aims to attract investors, provide an upgrade possibility for existing thatukada owners, and prioritize regulatory compliance while meeting the escalating needs of the fast-food industry in the city.

Customer Capacity: Comfortable Dining Area

Power Source: EV - Support for Multiple Devices

Environmental Impact: Sustainability Goals Align

Chassis selection

Vehicle Chassis drawing as per AIS standards Maximum envelope dimensions for fabrication of body 156

157

223 149 AREA223 - 3.4 M2

157

156 75

Criteria of choice: 380

156

157

156

54 149

156

149

380 223

157

156

156 149

149

224

149 75

149 149 75 224

75 Side elevation of vehicle

223

Maruti super carry

380

380 223

224

3800 mm 1562 mm 1883 mm Customizable

156

Tail gate elevation

₹4.73 Lakh* 1196 cc 740 kg

156

Plan of vehicle

Price Engine Payload capacity Specs (mm) Length Width Height Body

AREA - 3.4 M2

149 75

149

Cabin front elevation

Vehicle Chassis drawing as per AIS standards

Vehicle chassis isometric

Prompt: “A versatile food truck with modern, expandable interiors, efficient storage, digital and trendy branding, foldable exterior, natural ventilation, and rain protection.” --style raw --v 5.2”

Functional Zones and layout

Concept development

1. Preparation Zone: - Workstations for ingredient prepping and assembly. - Organized vertical storage for ingredients and pre-prepared items. 2. Cooking Zone: - Centralized cooking area with dosa tawa and egg station. - Efficient ventilation for a comfortable cooking environment. 3. Service and Parcel Area: - Plating, garnishing, and packing space. - Integrated POS system and cash counter for transactions. 4. Dining Area:

Prep

5. Storage and Utilities:

- Vertical storage solutions with adjustable shelves and pull-out drawers. - Refrigeration units for ingredients and supplies. - LPG cylinder storage and waste management area - Battery - Space for collaborations with local artists.

at in g

- Seated dining and use of modular furniture. - Standing space for additional customers. - Comfortable design with social distancing in mind.

Cooking

ulati

Storage

Circ

6. Handwashing and Hygiene: - Dedicated handwashing stations in cooking and dining areas. - Waste disposal bins with clear segregation. Initial concepts to expand area through volumetric utilization

Programmatic area

Program area

Program brief

f covers

Key design decision elements

Live preparation

Precooked items:

Eggs and its varieties

Rasavada

Sambharvada

Papadom

Thatu dosa

Sambhar

Coconut chutney

Porotta

Non- veg curry

Mood board

Material palette Regional reference 18 gauge SS 304. No. 4 Finish - Counter top with backsplash

Thatukada nostalgia

Kollam

3 mm Aluminium 6061 metal sheets Aluminium 6061 hollow sections for framework of interior cabinets

Polyurethene powder coating over 6061 Aluminium perforated metal sheet for cutlery rack Polyurethene powder coating over 6061 Aluminium metal sheet for interior wall coverings

Modern - Efficient - Thatukadaness

Folding outdoor furniture for dine in seating- Compact and lightweight

Shreded banana leaf disposable plates and bowls - Biodegradable and can be fodder for cattle Bottom mounted disposable plate dispenser Polypropylene for casserole casing with ss inner lining to retain heat GI hollow sections for exterior structural framework

Zoning and design iterations ITERATION # 01

ITERATION # 05 05

INSIDE

ITERATION # 03

INSIDE

ITERATION # 06

INSIDE

ITERATION # 07

INSIDE

ITERATION # 01

Operating entirely INSIDE the truck

INSIDE 03 05

SERVICE CUSTOMER ITERATION # 02

INSIDE

Operating entirely OUTSIDE the truck

01 POS & SERVICE 02 PREP 03 COOK 04 PLATING 05 STORAGE COOK

SIDE THE TRUCK

ITERATION # 08

ITERATION # 04

INSIDE

ITERATION # 02

OPERATING ENTIRELY FROM OUTSIDE THE TRUCK

OUTSIDE

OPERATING ENTIRELY FROM INSIDE THE TRUCK

SERVICE CUSTOMER

Zoning and design iterations

ITERATION # 01 ITERATION # 01 ITERATION ITERATION ## 09 09 ITERATION # 09

ITERATION # 09

05 05

02 02

04 04

02 02 02

ITERATION # 10

INSIDE

OUTSIDE

ITERATION # 11

INSIDE

OUTSIDE

ITERATION # 12

OUTSIDE

03 03 03

03 03

05 05

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05 05 05 04

INSIDE

OUTSIDE

INSIDE

INSIDE INSIDE INSIDE

OUTSIDE

INSIDE INSIDE INSIDE

OPERATING FROM BOTH INSIDE AND OUTSIDE THE TRUCK - HYBRID APPROACH

INSIDE

OUTSIDE

Operating HYBRID- Both inside and outside the truck 62

Iteration 01

Combining the best of working iterations

Iteration 09

Design - Orthographic drawings

Plan at counter level - System compacted during transit 05

120

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Plan at counter level- system expanded when in service

08 - Preparation counter

11 - Dosa casserole

03 - Laddle/Cutlery holder

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09 - Visi cooler + Beverages 12 - Folding furniture + RV double step STORAGE

WASTE

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07 - Water purifier

07 - 07Water 01- Water - 01POS purifier - POS purifier system system

08 - Garbage bin

150 150

02 - 02Portable - Portable speakers speakers 08 - 08Garbage 02- Garbage - 02Portable -binPortable binspeakers speakers - 02Packing - Packing material material 08 - 08Portable -02Portable Speakers Speakers 08 - 08Portable - Portable Speakers Speakers 03 - Dosa batter storage 09 - Hydraulic winch

08 - 08Garbage - Garbage bin bin

10 - Precooked food storage 11 - Customer wash basin

06 - 06LPG- LPG storage storage

- 06Dosa - Dosa batterbatter standstand 12 - 12UPS-06UPS Battery Battery

13 - 13SS- containers SS containers for precooked for precooked itemsitems13 - 13SS- containers SS containers for precooked for precooked itemsitems

PLATING

10 - 10Precooked - Precooked foodfood storage storage

06-LPGst 06-LPGst orageorage

06 - 06LPG- LPG storage storage 12 - 12UPS- UPS Battery Battery

156

older

09 - Hydraulic winch

05-Pl05-Pl atingarea atingarea

11 - 11Customer 05- Customer - 05Plating - Plating washarea wash basin areabasin

01-POSsyst 01-POSsyst em em

06plate - LPG storage - 05Plating - Plating areaarea 05 - 05Disposable - Disposable plateplate dispenser dispenser11 - 11Waste - 05 Disposable -storage Disposable plate dispenser dispenser -05Waste bin bin storage 11 - 11Waste - Waste bin storage bin05storage

ntbatter er 11-Dosacasserol 11-Dosacasserol stand e e

12 - UPS Battery

y holder

06 - Dosa batter stand

g material

04 - 04Cup- Cup holderholder

om casserole

11 - Waste bin storage SERVICES

06 - 06Dosa - Dosa batterbatter standstand

07 - 07Water - Water purifier purifier

08 - Garbage bin

04-Wast 04-Wast e bine bin

03-Dosabat 03-Dosabat terstteorstrageorage

02-Port 02-Port ableaspeakers ble speakers

05 11 - Customer 04 - 04Waste - Waste bin bin WASTE 10 - 10Precooked 04- Precooked - 04Waste -wash Waste food binfood storage binbasin storage - 04Cupstorage - Cup holder holder- Plating area 10 - 10LPG-04LPG storage 10 - 10LPG- LPG storage storage COOKING SERVICES

05 - Disposable plate dispenser COOKING WASTE

13 - SS containers for precooked items

07 - Water purifier

03+ -Beverages 03Dosa - Dosa batterbatter storage storage 09 - 09Hydraulic 03- Hydraulic - 03Dosa - winch Dosa batter winch batter storage storage 09 - 09Hydraulic - Hydraulic winchwinch - 03Cutlery - +Cutlery holder holder 09 - 09Visi-03Visi cooler cooler Beverages + Beverages 09 - 09Visi- Visi coolercooler + Beverages 04 - Waste bin 10 - Precooked food storage

05 05

03 - 03Cutlery - Cutlery holderholder

01 - POS system

11-Cust 11-Cust omerwashbasi omerwashbasi n n

150

10-Precookedf 10-Precookedf oodstoodst orageorage

150

09-Hydraul 09-Hydraul ic wiincchwinch

120

25 25 50 50

BB PlaPlnatl anatlowestl owestlevelabovechassi evelabovechassis s

STORAGE

120

25 25 50

40 40

POS & PLATING

120

06 0604 04

11 11

02 - 02Packing - Packing material material 09 - Visi cooler + Beverages 10 - LPG storage

07 07

120 120

01 - 01Papadom - Papadom casserole casserole

08 0809 09 10 10

PREP AREA

PlaPlnati anatintermedi ntermediatelatelevelevel

04 - Cup holder

40 4030 30

03 - Cutlery holder

08 - Portable Speakers

45 45 32 32 68 68

02 - Packing material

07 - Egg tray storage

40 4030

01 - POS system 07 - Water purifier 01 - POS system 07 - Water purifier 01 - POS system 01 - Papadom casserole 07 -01 Water purifier 07 - Egg tray storage - POS system 01tray Papadom casserole 07 - Egg tray storage - POS system - Water purifier 01 - 01 Papadom - Papadom casserole casserole 01 - 01 POS system 07 - 07 Water purifier Egg - Egg tray storage storagebin 02 - Portable speakers 07 - 07 08 -- Garbage 02 - Portable speakers 08 - Garbage bin 02 - Portable speakers 02 - Packing material 08 -02 Garbage bin 08 - Portable Speakers -bin Portable 02Speakers Packing material 08 - Portable Speakers - Portable speakers - Garbage bin speakers 02 - 02 Packing - Packing material 02 - 02 Portable speakers 08 - 08 Garbage Portable - Portable Speakers 03 -material Dosa batter storage 08 - 08 09 -- Hydraulic winch 03 - Dosa batter storage 09 - Hydraulic winch 03 - Cutlery holder 03 - Dosa batter storage 09 -03 Hydraulic winch storage 09 - Visi cooler + holder Beverages 03cooler - winch Dosa batter 09 - Visi cooler03 + -Beverages 03 - 03 Cutlery - Cutlery holder 03 - Dosa batter storage - Hydraulic winch Dosa batter storage 09 - 09 Hydraulic 09 - 09 Visi- Visi cooler +Cutlery Beverages + Beverages 04 holder - Waste bin 10 -- Precooked food storage 04 - Waste bin 10 - Precooked food storage 04 - Waste bin 04 - Cup holder 10 -04 Precooked food storage 10 - LPG storage - Waste bin 04storage Cup holder 10 - LPG storage - Waste - Precooked storage 04 - 04 Cup - Cup holder 04 - 04 Waste bin bin 10 - 10 Precooked foodfood storage 10 - 10 LPG - LPG storage 05 -holder Plating area 11 --Customer wash basin 05 - Plating area 11 - Customer wash basin 05 Plating area 05 - Disposable plate dispenser 11 - Waste 11 Customer wash basin bin storage 05 - Plating area 05 Disposable storage - Plating - Customer wash basin 05 - 05 Disposable - Disposable plate plate dispenser dispenser - 05 Plating areaarea 11 - 11 Customer wash basin 11 - 11 Waste - Waste bin -storage bin storage plate dispenser 11 - Waste bin05 06 - LPG storage 06 - LPG storage 06 - Dosa batter stand 06 - LPG storage 12 - UPS Battery 06Battery - Dosa batter stand 06 - LPG storage 12 - UPS Battery 06 - 06 Dosa - Dosa batter batter stand stand - LPG storage 06 - 06 LPG storage 12 - 12 UPS - UPS Battery 13 - SS containers for precooked items 13 - SS containers for precooked items 13 - 13 SS- containers SS containers for precooked for precooked items items PLATING PREP AREA POS & PLATING STORAGE

68 68

120

12 - UPS Battery

10 - LPG storage

25 25 50 50

01 - Papadom casserole 07 - Egg tray storage 01 - Papadom casserole 07 - Egg tray storage 02 - Packing material 08 - Portable Speakers 02 - Packing material 08 - Portable Speakers 03 - Cutlery holder 09 - Visi cooler + Beverages 03 - Cutlery holder 09 - Visi cooler + Beverages 04 - Cup holder 10 - LPG storage 04 - Cup holder 10 - LPG storage 05 - Disposable plate dispenser 11 - Waste bin storage 05 - Disposable plate dispenser 11 - Waste bin storage 06 - Dosa batter stand 12 - UPS Battery 06 - Dosa batter stand 12 - UPS Battery 13 - SS containers for precooked items 13 - SS containers for precooked items

B Plan at intermediate level B Plan at lowest level above chassis B Plan at intermediate level Plan at intermediate level Plan at lowest Plan at lowest level above B B B chassis at counter level - System expanded in service Plan at lowest level chassis above chassis level above chassis Plan at Plan counter level - System expanded when inwhen service Plan at lowest level above Plan counter level - System expanded when service Plan atlowest lowest level above chassis Plan at counter - System expanded Plan when service Plan at lowest level above chassis Plan Plan at counter atatcounter level level - System - System expanded expanded when when in level service ininservice Plan atinlowest at level level above above chassis chassis 40

verages ges 12-Fol 12-Fol dingfdiunrnigfturnire+RVdoubl ture+RVdoubl e ste13 pstep- SS containers for precooked items

216

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D D 10 10 09 09 t counter level06 -06 07System expanded when in service 07 08 08

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B 11 11

08 0809 09 10 10

65 45

68 30

09 09 08 08 08 01 3205 68 04 6803 01 02 01 05 05 04 0403 0302 02

65 45 65

10 10 06 07 06 06 07 07

B B D DD

C CC 74

156

C C08 CPlan C Plan C Clevel during transit C C Plan at intermediate atA intermediate level compacted B at counter levelB - System A 40

156

176

D DD

176

25 25 5050

45 32

120

65 65

08 08

D D06 04

40 403030

50 50 D

176

156 41

176

12 12

13 13

11 12 13 11 12 12 13 13

C C216C 216

45 45

45 32

C C CC

156

C 216

120

103

01 - Cast iron griddle 45x120 cm 04 - Dosa batter 07 - Prep Sink 10 - Plates 13 - Fresh water storage 01 - Cast iron griddle 45x120 cm 04 - Dosa batter 07 - Prep Sink 10 - Plates - Fresh water storage 01 - Cast iron griddle 45x120 cm 1304 - Dosa batter 07 - cm Prep Sink 10 - Plates 13 - Fresh water storage 01 Cast iron griddle 10 Plates 13 - Fresh water storage 01 01 Cast Cast iron iron griddle griddle 45x120 45x120 cm cm 04 04 Dosa Dosa batter batter 07 45x120 - 07 Prep - Prep SinkSink 04 - Dosa batter 10 - 10 Plates - Plates 07 - Prep Sink 02 - Ingredients SS GN containers 05 Egg tray holder 08 Preparation counter 11 Dosa casserole 13 -10 13 Fresh -- Fresh water water storage storage 12 13 11 12 13 13 13 08 09 10 11 08 09 11 02 - Ingredients SS GN containers1105 - Egg tray holder 08 Preparation counter 11 Dosa casserole 07 02 - Ingredients SS GN containers 0502- Egg tray holder 08 Preparation counter 11 Dosa casserole - Ingredients GN containers 05counter - Egg tray 08 - Preparation counter 11 - Dosa casserole 07- Dosa 02 - 02 Ingredients - Ingredients SS GN SSfurniture containers GN containers 05 - 05 Egg -step Egg tray tray holder holder SS08 - 08 Preparation - Preparation counter 11holder - 11 Dosa casserole casserole 03 - Laddle/Cutlery holder 06 - Condiments and oil 09 - Visi cooler + Beverages 12 - Folding + RV double 03 - Laddle/Cutlery holder 06 - Condiments and oil 09 - Visi cooler + Beverages 12 - Folding furniture + RV double step 32 45 68 68 226 03 - Laddle/Cutlery holder 0603 - Condiments and holder oil 09 - Visi cooler Beverages and 12 -oil Folding + RV double step 12 - Folding furniture + RV double step 32 45 68 - Laddle/Cutlery 06 -+Condiments 09furniture -furniture Visi cooler +double Beverages 226 03 - 03 Laddle/Cutlery - Laddle/Cutlery holder holder 06 - 06 Condiments - 68 Condiments and and oil oil09 - 09 Visi- Visi cooler cooler + Beverages + Beverages 12 - 12 Folding - Folding furniture + RV + double RV stepstep 32 45 68 68 32 45 68 68

08 08

01 - Papadom casserole

at counter level - System compacted Plan at Plan counter level - System compacted transit Aduring during B transit

D 1009 03 02 0304 0307 D 02 09 02 D 06 10 0810 06 06 01 08 06 06 04 07 04 0105 01 05 05 01 11 05 04 0301 02 11 11 05 04 03 02 43

13 13 13 10

176 50 25

215

120 25

45 45 32

120

103

45 30

40 40

D D DD

216 11

10 Plates 13 - 12 Fresh water 06 -03 06Condiments - 03Laddle/Cutlery Condiments - Laddle/Cutlery and and oil-holder oil09holder - 09Visi- Visi coolercooler 06+ Beverages - 06Condiments + Beverages - Condiments 12and- 12Folding and oil- Folding oil09furniture - 09Visi furniture - Visi cooler + RV cooler ++double RVBeverages +double Beverages stepstep - 12Folding - Folding furniture furniture +storage RV+ double RV double stepstep

68 68

216 09 - Visi cooler07 +07Beverages 12 09- Folding furniture + RV double step C 07 07 09 12 09 09

02 226 10

156

C C CC

06 04 05

0612-09Condiments and oil

03 06 04 01 05

30 43

07 03 - Laddle/Cutlery holder 13

furniture68

226 226 11 counter 12 13 226 226 13 11 - Dosa casserole 08 - Preparation 11 12 13 13

02 - IngredientsC SS GN containers 05 - Egg tray holder 08 08 C C

103

-- Prep Sink 0307- 03Laddle/Cutlery Laddle/Cutlery holderholder

04 - Dosa batter 84

Plan at intermediate level

outdoor 02 - 02Ingredients - Ingredients SS GN SS containers GN containersFolding 05 -02 05Egg- 02Ingredients Egg tray- Ingredients tray holderholder SS GN SS08containers GN- 08Preparation containers - Preparation 05counter - 05Eggcounter - Egg tray tray holder 11holder - 11Dosa - Dosa casserole 08 -casserole 08Preparation - Preparation counter counter 11 - 11Dosa - Dosa casserole casserole

Folding outdoor Folding Folding outdoor outdoor furniture 45 furniture furniture

Design - Orthographic drawings 103

06 - LPG storage

01 - Cast iron griddle 45x120 cm 103

05 - Plating area

04 - Waste bin

02 - Portable spe

furniture

01 - POS system

Plan

furniture

03 - Dosa batter s

Plan at counter level - System compacted during transit Folding outdoor Folding outdoor

11 - 11Customer - Customer washwash basinbasin 67

Design - Orthographic drawings - Iteration 01 (falcon roof)

Final Design drawings

Cabin elevation (Closed)

Tailgate elevation (Closed) 70

Section A- A’- Through griddle, plating and storage 71

Final Design drawings

Front elevation when in service (Opened) 72

Front elevation (Closed) 73

Final Design drawings

Section C-C’ - Through prep sink with cooking area and storage 74

Section B-B’- Through customer wash basin, dosa casserole and POS 75

Final Design drawings

Schematic plumbing layout for freshwater supply and grey water collection

Section D- D’ - Through LPG cylinder and pre cooked food storage 76

Transforming “Thatukada” : The 4.0 Paradigm

System compacted after service and before being in transit.

System expanded when stationary and in service

Transforming “Thatukada” : The 4.0 Paradigm

System expanded when stationary and in service

Scenario - At roadside kerbs / festivals/ events etc.

Welded mounting brackets Double step ladder

100 l Grey water storage tank

Fender skirting

Chassis frame

100 l fresh water tank

Aluminium metal frame floor overlaid with metal sheet

Vinyl rubber anti slip flooring

Exploded isometric view with chassis and roof shell

Ballbearing hinged rear door

Visi cooler on caster wheels

Polypropylene Casserole with SS lining POS system with cash box

Friction stay

GN containers for mixing ingredients

GI RHS structural framework

SS 304 finish no. 4 countertop with backsplash

Acrylic glow logo sign board

Hydraulic Gas Spring Stay

12mm Toughened glass window

Disposable plate and cutlery dispenser PP coated perforated aluminium sheet

Dosa batter Egg tray holder

Prep sink

Magnetic strip kitchen knife holder

Menu over light box

SS adjustable toggle latch

Polyurethene powder coating over 6061 Aluminium metal sheet

Transforming “Thatukada” : The 4.0 Paradigm

Transforming “Thatukada” : The 4.0 Paradigm Magnetic strip kitchen knife holder

Double step ladder

SS 304 finish no. 4 countertop with backsplash

Caster wheels

Water purifier Electric Hydraulic Lifting Winch

Space for holding the garbage bin EV charging socket UPS battery

LPG cylinders

Folding Heavy Duty L Brackets

Wall Mount Magnetic Knife Holder 84

Hydraulic Gas Spring Stay Strut Pneumatic Lift Support

Water Tank Mounting Welding Rods Brackets

Drawer Wash basin for customer

Exploded isometric view - (Prep and storage)

Transforming “Thatukada” : The 4.0 Paradigm Cast iron griddle 45cm x 120 cm

Gas burners

Polypropylene Casserole with SS lining

Concealed handle and cabinet utility cam lock

Dosa batter

GN containers for mixing ingredients

Space for egg trays Holder for spoons and cutlery

Kitchen handle rod SS 304 finish no. 4 countertop with backsplash Portable speakers

Dosa batter storage Disposable plate dispenser Service container with hinged lid with a notch for spoon

Bottom mount slider system 86

Stainless steel adjustable toggle latch

Friction stay with cable

Disposable cutlery Service container

Folding heavy duty L brackets

Polypropylene Casserole with SS lining

Cash box & POS Bottom mount slider system

Exploded isometric view - (Cooking and plating)

Graphics and logo design

Menu graphics over light box

Logo graphics

Graphics over fender skirting 88

Graphics over vehicle body 89

Perpective views of proposal

View from front elevation showing menu board, cooking area, plating area and POS alongwith 100l fresh water storage above cabin

Customer interaction in plating area and open kitchen complementing to the essence a of Thatukada

Nestled within Kollam’s dynamic cityscape, the Thatukada stands as a hallmark of culinary heritage, evolving from its humble origins as 1G push carts to the sturdy 3G metal kiosks. Transitioning from offering simple snacks to expansive meal options, these eateries mirror the evolving palate of Kollam’s populace, especially the younger demographic. Despite their widespread appeal, many Thatukadas operate without proper licenses, revealing a significant gap in regulatory compliance. To address this and re-imagine Kollam’s culinary landscape, the innovative concept of a modernized food truck emerged—a fusion of contemporary commercial kitchen efficiency with the authentic charm of a Thatukada. This envisioned design aims to amalgamate the strengths of the traditional 1G and 3G typologies while strategically mitigating their limitations. The goal is to create a mobile culinary platform with an extensive menu range, substantial capacity, and adaptability for diverse settings—from vibrant festivals to everyday roadside service. Initiating this transformative journey involved a thorough evaluation and selection process for the ideal chassis. After careful consideration encompassing maneuverability, regulatory adherence, terrain adaptability, and cost-effectiveness, a mini-truck emerged as the optimal foundation for this innovative proposal. Addressing stringent AIS standards and spatial constraints necessitated a series of meticulous zoning iterations. These iterations ingeniously integrated internal cooking and storage spaces with external serving areas, achieving an optimal balance that maximizes functionality within confined dimensions. The selection of lightweight, food-grade materials was a thoughtful endeavor, ensuring durability and resilience in a demanding operational environment. Inspired by the nostalgic hues of existing Thatukadas and regional produce, the color palette was curated to evoke a sense of familiarity and warmth, enhancing the design’s appeal. At its core, this pioneering concept prioritizes operational efficiency in both cooking and serving processes, catering to diverse crowds, expanding culinary offerings, embracing sustainability through electricity usage, and ensuring robust waste and grey water management and regulatory compliance. It cherishes the interaction between customers and the transparent kitchens, fostering a deeper connection to the culinary experience. In essence, this concept does not merely seek to attract investors or provide existing Thatukada owners with a modern upgrade but also prioritizes stringent regulatory adherence in alignment with the burgeoning demands of Kollam’s fast-food industry. It stands as a testament to the harmonious fusion of tradition and innovation, a modern-day ode to the rich culinary heritage of Kollam. 94