Indian culinary institute: Hyderabad/

Abstract

Set within the rocky terrain of Hyderabad, this culinary school is envisioned as a comprehensive educational and experiential environment that fosters both foundational learning and advanced culinary mastery. Responding to the growing demand for skilled culinary professionals and the dynamic nature of the food industry, the project is designed to serve bachelor’s and advanced-level students, offering them a holistic platform to hone their techniques while engaging with a real-world consumer base. The 11 Acre campus is organized into six distinct blocks of varying heights, each catering to a specific programmatic function. The Academic Block houses state-of-the-art teaching kitchens, kitchen labs, classrooms, and a training kitchen tailored to simulate professional environments. The Restaurant Block, which includes a public restaurant with indoor and outdoor seating and a small banquet hall, serves as a live training ground, allowing students to interact directly with customers and refine their hospitality and culinary presentation skills. The campus also includes an Administrative Block, Student Hostels, Guest Accommodations, and Staff Housing, enabling a self-contained and fully functional community. A key aspect of the design approach is the integration of learning with lived experience. The campus is not just a place of instruction but also a grooming center for trained chefs seeking to enhance their expertise. By engaging with the surrounding urban context—comprising IT parks, a biodiversity park, and public zones—the institution positions itself as both an academic hub and a vibrant culinary destination for the community. Spatially, the design responds to the site's rugged character through terraced layouts, interconnected open spaces, and strategic orientation that captures views of Durgam Cheruvu lake. The architectural expression blends functionality with a modern aesthetic, promoting transparency, collaboration, and sensory engagement. The intended outcome is a dynamic, immersive learning environment where students grow through direct interaction with professionals, peers, and the public—bridging the gap between academia and the culinary industry while celebrating food as both craft and culture. Key words: Culinary Education, Grooming Center, Practice-Based Learning