Transforming “Thatukada” : The 4.0 Paradigm

Naina Maggie Cleetus

ID4034

The project focuses on the evolution of "thatukadas," humble roadside eateries in Kollam, Kerala, blending tradition with modernity. It details the cultural influences on cuisine, their proliferation, and the evolution from rustic carts to stationary kiosks.Envisioning a hybrid food truck concept in a 3 tier city of Kollam, Kerala that blends the efficiency 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 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 a transition for existing thatukada owners, and prioritize regulatory compliance and waste management while meeting the escalating needs of the fast-food industry in the city.

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Week 01 Group exercise- Understanding how women aspirations have evolved- Through the lens of FMCG body care products (Dove) and menstrual hygiene products (Whisper)

Tracing phenomenological evolution in Urban Indian lifestyle - Thatukada (Authentic Kerala Street food Typology in Kollam - A 3 tier city)

Case study 01-Understanding elements of the Thatukada- What works and what doesn't?

Case study 02-Understanding elements of the Thatukada- What works and what doesn't?

Chassis selection criteria, nostalgia, hues from regional context and material palette

4G proposal and design process - Zoning, Menu decisions and combining iterations.

Interior layout and graphics proposal of food truck and sectional elevations of system when its open and closed.

Exploded isometric view showing interior elements with chassis, fender skirting and roof shell.

Detailed exploded isometric of Preparation and storage unit and Plating and cooking unit

Scenario of operation. Isometric of system when compacted and when expanded and in service.

Project Video