A meal for a ₹: Karuna’s Kitchen brings hope to Hyderabad’s hungry

Karuna's Kitchen in Secunderabad offers meals for one rupee, promoting dignity and sustainability through token system.

In the bustling lanes of Secunderabad’s Regimental Bazar, where the iconic Manohar Talkies once stood, a bright yellow wooden door stands as a beacon of hope. Behind it, in a modest 100-square-foot space, Karuna’s Kitchen has been quietly making a difference by offering meals to those in need for just one rupee.

As the clock strikes noon on Tuesday, March 18, a crowd begins to gather outside. Among them are the homeless, daily wage workers, and others struggling to afford a basic meal. They wait patiently, knowing that in a few minutes, they will receive a token, one that signifies not charity but dignity. At exactly 12:30 p.m., Karuna’s Kitchen starts serving warm meals, with no questions asked and no judgments made.

Launched a month ago, Karuna’s Kitchen stands out as a unique initiative in Hyderabad and Telangana. The token system ensures that those in need do not feel they are receiving a handout but instead paying for a service, however small the amount. “There is always a demand for free food, but many hesitate to stand in queues for it. Auto drivers, cab drivers and daily wage workers often feel uncomfortable accepting charity openly,” says George Rakesh Babu, the man behind this initiative.

On the menu for the day was rice and sambar along with sliced cucumber, a simple yet nutritious meal. The menu varies daily, featuring dishes like khichdi, sambar rice, tomato rice, and raita, ensuring that regular visitors have a variety of options. “The idea is to keep it homely and nutritious. If we provide the same food every day, people might lose interest,” Mr. George explains.

Operating between 12:.30 p.m. and 1.30 p.m., Karuna’s Kitchen serves up to 300 people daily, distributing an equal number of tokens. One of the standout features of the initiative is its sustainable approach to serving food. Instead of disposable plates, meals are served on steel plates, which are washed and reused. “Conventional food donation programmes often struggle with cleanliness. I don’t want to burden the municipality by using disposable plates and contributing to waste. We have 300 plates, and after each meal, people place them in a tub to be washed,” Mr. George says.

Funding for Karuna’s Kitchen comes entirely from individual donors who contribute small amounts, often on birthdays or anniversaries. “A single donation of ₹1,000 can provide meals for 100 people,” Mr. George shares. While he receives support from these generous donors, there is no government backing. However, he acknowledges government programmes like Annapurna canteen (a meal costs ₹5) and sees his initiative as a complementary effort rather than competition.

As demand grows, Mr. George is considering expanding Karuna’s Kitchen to other central locations in Hyderabad. “We have identified two to three suitable places and will begin operations there soon,” he reveals. The kitchen currently operates from a space provided by a well-wisher, while the meals are prepared at Mr. George’s home to maintain hygiene and quality standards.