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Hunger Relief — evening service
Hunger Relief — serving seconds
Hunger Relief — the fixed route
Hunger Relief — full service
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₹35. One plate. Today, not next quarter.

Right now that means

We do not hand food out of a car window. We carry the pots to where the people are, we sit down, and we serve until the vessels are empty.

Feed a child todayA day in the kitchen
🍴68,000+ meals served⏱️<48 hrs from donation to distribution🍛₹35 cost of one full meal🔥100% freshly cooked, never repackaged📍46 locations on our route
Children seated in a circle with steel plates of hot food
211people fed on our largest single evening
How it actually works

Hot, full plates. Served sitting down.

There is a way of giving food that leaves people fed, and a way that leaves them fed and humiliated. We have thought carefully about the difference.

Our volunteers cook in the morning, load the vessels by afternoon and reach the site before dark. Plates are laid out. People sit. Volunteers serve, then serve seconds. Nobody is asked to queue with their hands out for a photograph.

The route is fixed and repeated — the same construction sites, the same pavements, the same shelter gates. Children learn which evening we come. That predictability is the whole programme.

  • Cooked the same day. Never reheated, never yesterday's surplus from somewhere else.
  • Full thali, not a snack. Rice or khichdi, dal or sabzi, roti — a meal that holds until morning.
  • Second helpings offered. Always. A single portion for a child who has not eaten since yesterday is arithmetic, not compassion.
The day, hour by hour

What ₹35 sets in motion

7am

Market run

Vegetables, dal and grain bought fresh that morning at wholesale rates by a volunteer, not a contractor.

11am

Cooking begins

Cooked in a community kitchen by volunteers. The person who cooks it is usually the person who serves it.

4pm

Loading & route

Vessels loaded, plates counted, route confirmed. We know roughly how many people are waiting where.

6pm

Service

Plates down, everyone seated, seconds offered. We leave when the vessels are empty, not when the clock says so.

Honest arithmetic

What one plate actually costs us

Averaged across our last twelve months of purchase records. Seasonal vegetable prices move these numbers a little either way.

Grain & riceThe base of every plate ₹11
Dal & pulsesProtein, the part cheap feeding programmes skip ₹9
Vegetables & oilSeasonal, bought at wholesale that morning ₹8
Fuel & cookingGas, water, kitchen consumables ₹4
Transport to siteLoading, vessels, fuel to the distribution point ₹3
One hot, full meal₹35

Cooking labour is ₹0, because it is done by volunteers on their day off. That is the only reason this number is ₹35 and not ₹70.

“

I sponsored a day of meals for my father’s punyatithi. Two hundred and eleven people ate that day. My mother cried when she saw the photographs. It has become our annual ritual.

Parth JoshiSponsor-a-Day donor
Feed someone today

Every ₹35 is one real plate

Not a notional unit cost. One person, one full meal, this week, on a route we have already committed to.

  • ₹350 — ten hot meals
  • ₹1,750 — fifty meals, one evening’s service at a small site
  • ₹7,000 — two hundred meals, a full evening across the route
  • ₹21,000 — six hundred meals, an entire week of service
Sponsor a day. Birthdays, anniversaries, a punyatithi — turn the date into a day when several hundred people eat. Open the Sponsor-a-Day tool

Fund hot meals

Pick an amount — we will show you what it becomes.

80G receipt issued for every donation.

Hunger relief questions

What people ask before funding a meal

Yes, because nobody is paid to cook it. Ingredients, fuel and transport come to roughly ₹35 a plate at wholesale rates. If we had to pay kitchen staff it would be closer to ₹70, and we would tell you that instead.
Construction sites, pavement settlements, outside shelters and at the gates of a few government schools. The route is fixed and repeated so the same people know when we are coming.
The structure is the same — grain, dal or sabzi, roti — but the vegetables change with the season and the market. We do not serve the same dish for weeks because it is cheaper.
Cooked the same day, transported in sealed steel vessels, served within a few hours of cooking. Nothing is stored overnight and nothing is carried over to a second day.
Please do. Most of our regular donors started by turning up once. Send a message and we will tell you where the next service is.
Yes — this is the most common way people give to this programme. Birthdays, wedding anniversaries and death anniversaries. We will send you photographs from the day with the count of people served.
Whoever is sitting there. Most are children, but we are not going to serve a child and step over their mother. The count is of people fed, not of children fed.
We reduce portions before we turn anyone away, and we increase the count for that location next time. It has happened, and it is how our route sizes get corrected.
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