 I didn't tell you when I came in. Remember the independent film I had auditioned for for a supporting role? I got it. Oh, congratulations! When is that shoot? March, like three weeks in March in Central California. We're gonna have the whole, it's really cool because. Wow, they casted this far out for an independent film. Yes, it's an independent film. The reason we're doing it in March is because it's a modern day Western in the Central Valley in California and it's that time of year for a lot of reasons around that place. Where the cattle go at particular times. And so we're gonna be there on the ranch the entirety of the time. That's awesome. Yeah, isn't that cool? That's awesome. Congratulations. Juice! Welcome back to our Stupider Activity at Subcorban. I'm Rick and today we got a food video. Yeah, yeah. And it's from the best ever food review show. Oh, yay! So this is how India cooks 90,000 meals in three hours. They cook way more than that. It's a billion people there. I think this is in one place. Oh! Sorry. I thought it was, you said, how India does it. Well, you know how they do it. There's a billion of them eating every day. Here we go. Is this gonna be the golden temple? Cause we've seen them feed a lot of people there. Mm, man, it's different. This volume of food is gonna feed about 90,000. 90,000 children for one day. I got children. Now it's time for the best ever India road trip. We took on Baby Shark in Goa. Do, do, do, do, do, do, do, do, do. It's sticky, baby. I don't think so. Today we're heading to Bangalore and getting a firsthand look at India's most impressive mega kitchen. A place where in just three to four hours they're cooking 90,000 lunches for school kids all around the area. Of the city between about 200,000 children. This isn't just happening here. Akshaya Patra Foundation is feeding millions each day in 12 different states across India. Wow, this is incredible. That's a pot. Meet Sri Chantalapati Dasa, the vice chairman of the Akshaya Patra Foundation. If children are hungry, they'll not be able to get the learning experience that we're going to do. Today we're gonna learn what it takes to cook at this incredible scale. Wow, that's an incredible sight to see. After the food is made, we'll follow it to its final destination. Wait, you're also, are you all my friends? So get ready to have your cold heart melted. This is India's mega kitchen in Bangalore. Right now it's in Bangalore but we have to stop for a quick snack suggested by our fans. This is a bus stop for any road tripper on your way to Bangalore. Here you're gonna find a dosa. Sri Guru Kapta Shradha Bhakta Dosa Hotel. What are the best hotels? There's no rooms. A type of pancake cooked on an old school cast iron flat top. Heated with wood and dried coconut husk. This is called an A dosa. It doesn't mean butter. It means butter dosa. Because this gives that right here is just full of butter. The batter is a mix of rice flour and lentil flour. Throw it on the flat top, add some butter, then add some more butter. Oh my God. So over here, this is my butter. You've got two doses of potato, coconut chutney. Oh, they have a dry coconut chutney too. And then even more butter on top. Oh, that was good. It looks like a pancake. Here we go. Alyssa, where are you going? I'm going to go back home. Oh, see? A lot of people stop here. Well, how do I do it? I just break it off. Oh, what? Little chutney? Oh, hold on. Wait for me. We can make the whole thing out of it. Ready? Yeah. Yeah, they make you want pancakes. Oh. That's the best dosa I've ever had. What is spicy? The chutney is spicy. The crepe itself has an amazing texture. It's great. It's so crazy when you pick it up. It's so satisfying. You actually do taste the butter. It's something I was worried about. I'll try it out again. Oh. Which is funny because he called it a dosa right before that. I really like it. Oh, this is my first time seeing this. They have a wet chutney and a dry chutney. The dry one. I don't know. Those are more hardcore people. They just like it dry. No lubrication. Just put it right in there. It's like a coconut paste. Oh, so spicy. The butter just squeezes out like a sponge. Everybody likes it dry. I don't know anybody who likes it dry. You don't like it in any place. Thank you. I don't know if I've already heard what we're calling it. But in the south, it tastes better. The rice flour lends a nice cushiony crunch. A much more inviting mouthfeel than the more gritty lentil dosas in the north. We're going to Bangalore. Which one do you call it? Bangalore or Bangalore? Bangalore. Sorry. Spicy. Oh, no. I'm dying. Population, 12 million. And the center for IT in India. Right now, I'm headed to one of the three Akshaya Patra kitchens in the area. I am with the vice chairman of the Akshaya Patra Foundation. Sir, such a pleasure to be here. Thank you so much. Namaste. This is the world's largest non-government organization. And they've already served up three billion meals. That's nearly enough to feed half the world's population. Basically, we have a centralized kitchen. We cook large quantity of food and put them in an insulated container and deliver it at the school. So the advantage of this is you can do things on a large scale. You have better control. You can use technology. So it's a lot more easier. That's probably better for you than McDonald's. Instead of training staff at each school, just create one centralized kitchen with a highly trained team who can crank out thousands of meals per day. This is the most efficient way to turn every single penny into a meal. But where does that money come from in the first place? We have business houses, corporations. We have foundations. And we have individuals. Simple people who contribute just to feed one child for a year. We've linked below to where you yourself can contribute some amount to this mission. So awesome. How do they do it? What systems and strategies have they implemented over the last 18 years to pump out huge volumes of yummy nutritious meals? Let's find out. It all starts in the kitchen around 5.30 a.m. We're about to head into the kitchen first. We wear these shoes so we're not bringing in any contaminants from the street outside. And... Do you... Yes. Did you eat it, Erna? They said we gotta cover the ears, too. For the ear hair. Yes. Okay. The main kitchen is lined on both sides with giant cooking vessels. Each vessel can cook 1000 meals in just 15 minutes. Basically, these cauldrons are for preparing rice. The type of food is important. Usually, something with a rice or lentil base is easier to cook at scale. Right now, they're cooking kitchens. A huge blend of lentil and rice. Once it's almost cooked through, they toss in the masala. And we avoid repetition of the menu so that it's always something new. They have a gravy nozzle. Spin it like this. And there's a pivot point right here. And then it can all tilt forward depending on the type of food. The audience is being large volume. Like this smells incredible. This amazing blend of Indian spices. So this is a second cooking room with even larger containers about twice the size. Food done. Time to move it. From here to here. Oh, and I like to have a special tool so you could never accidentally bump the lever. Right. From here, they're going to bring it to the portioning area. These tanks can hold up to 1500 liters of liquid. It lifts up the lid. It lifts up the lid. Wow. This place is so magical. I love it. From here, it's poured into small vessels that end up in the classroom. Look at this. Can I turn it? I'm going to give it an inch at this moment. Wouldn't you? It was gentle with it. You don't just crank it. Okay. Just give it a little bit of a torque. There it goes. Okay. There's someone's power behind it. Oh, it is hot. It is very hot. That's good. Oh, did I overfill it? That was an amazing experience. And no one has ever tried to swim in this. Yes. This temperature would be around 90 degrees. Do not swim in the food. I guess this is a good time to talk about food safety. Each food is cooked to 90 degrees Celsius to kill all bacteria. The shipping vessels are washed twice. And steamed cleaned right before receiving the food. Hairnets, aprons, gloves. No human comes in direct contact with the food. And if ever there was a problem, a sample is taken from each batch just in case lab testing is required. Finally, the containers are sealed, labeled, and loaded, making their way to nearby schools. What we are hoping to do next, I think I'm going to be joining a school and seeing what it's like to be the opera kid in the lunch room again. You think I'll find some kids who will want to hang out with me? Oh, absolutely. They'll be too happy to see you. A child in India shall be deprived of education because of hunger. This is the Akshayapatra vision. Hi everybody. Hi. Today, I'm going to eat lunch with you. But I promise I won't eat all your food. The lunch is so much more than just a meal. Schools that offer the free lunch actually see an increase in enrollment, and kids with the full belly perform better in the classroom and retain more information. You know when you're like eating some food and it's so good and you're like, mmm, that is called yummy. Yummy. The food truck is here. Let's go say hi. Hello sir. In here we see all the containers that are loading up this morning, and just a couple of these are for the school. Here she's taking a note of the amount of food. How do you like it? Very nice sir. Thank you. Peanuts. If you don't eat all your peanuts, can I have some? Tours won for today. Sweet rice and lentils and seasoned peanuts. Hey, what's your name? Manjana. Nice to meet you. Alright, what's your name? Manjana. Manjana. Nice to meet you. You know my favorite part? Is that they gave me a kid's portion as well to grab it like that. I'm going to try some peanuts first. Oh, they're yummy nuts. Little salty roasted nuts. This is a texture I've not tried to eat my hands before. Make me his tasty nuts. Oh, that's sweet. Mmm, that can be the right way. I know you want to. No, that's not right way. She's just really good at it. She makes like a little spoon with her hand. And then does the thumb. The thumb is very important. It's really good. It's terribly messy here. It's a little sweet. There's a little bit of cardamom flavor. It's really interesting. There's a whole other menu and a minus. Course two, a savory rice lentil kitchty. This is the one we saw being made in the factory. Oh, wow. The first one, very sweet. Almost like a dessert. Oh, thank you. She gave me the adult portion this time. This one has curry leaves, tons of delicious Indian spices. That's what I say when I don't know what's in it. It's got this great blend of Indian spices. Or it will bring your hand because that's what you're eating. Super savory, delicious. Oh, my gosh. Hey, hey. He's cheating. Is he not an outcast here? Oh, damn it. The kid next to me said damage. Someone's using a spoon. Perhaps he hurt his arm. Can we drink it? Wait, I didn't know I could just drink it. I can drink it. It's okay. It's yummy. It's much faster. Oh, no. Thank you. Can you help me eat this? I took too much. Do you want half? No. You eat a lot. You're okay? Can we be friends? That's cool. What's up, YouTube comments? Make fun of my loneliness this whole time. Welcome to what? What's your name again? I have a friend, everybody. Wait, you're also... Are you all my friends? It's not enough for this nutritious meal to just be healthy. It's got a taste good too. Kids are kids. Wherever you are in the world, if the food tastes bad, they're not going to eat it. What does this one mean? Let me think about it. Oh, you just eat a little bit? Let me think about it. In some parts of India, this midday meal may be the only meal that child eats all day. And while they're at school, they're getting a proper education, which can open a whole world of opportunities and possibilities. If you'd like to contribute to this mission, please visit the link below. Even a few bucks can make a huge difference to children here. Lastly, I'd like to thank OneTrip for making the best ever India road trip possible. If you're traveling to Vietnam, let me recommend adventuring alongside a guide from OneTrip. OneTrip. Add. You watched that. But yeah, that was great. I love the... It's actually reminded me a lot of what the Village Cooking Channel, but they're in their own village. This is a big... Larger scale. Larger scale operation that feeds millions of kids every year, which is wonderful. I love that. Yeah, it's sad to think that with kids, any human being, but especially children, have to go, you know, they only have one meal that day. It makes me very sad. So unfortunately, as a human race, we haven't figured out... No. I mean, not that it's a simple problem, but world hunger. Now, it's obviously a very complex thing. Yeah. But also, it's very simple as well. It is. It's a simple fix, but it is complex because you have accessibility. You have politics. You have greed. Yeah. That's just the... In Tall Lowe, it's obviously... Of course, not just any of it. There's millions of kids... Everywhere. And in America. All over the world. Yeah, here too. That go hungry. Not that either they're in an adoption center or they're homeless themselves, or they come from a low-income family. Yes. That they can't afford dinner that night. Yes. It's an awful thing to think about. Yeah, it really is. This is wonderful. That's a big takeaway for me is the fact that there's that many children being fed for free. That's the big thing that's away for me. Yeah. And hopefully, once we come to India next, and we're going to do our self-trip, that place was really good. Yeah, it did. It's a stop in between like Goa and somewhere else. Yeah. We're going to Goa. Yeah. Since it's more southern, maybe we'll be able to stop there because that did look quite tasty. Let us know what other videos we can react to down below. Josh!