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Client
SVNIT
Location
Surat
Discipline
Architecture
Year
2018
Program
CULTURAL
Status
In Progress
Site Area
3.45 Acres
Built Area
62,000 Sq.Ft.
Competition
Participation
Cost
INR 12.50 Crores
Structural Consultant
Nirman Consultants

Functionally the Mess shall operate like an organised factory well every unit, component, participant performs a specific role and the role out is quick and efficient.

Need for efficiency answered by Functional Modules

The Dining Facility of the Mess along with its centralized kitchen and de-centralized service stations can cater to 1400+ students in one sitting. We understand that the Mess would have extremely active couple of hours and dormant others. In the active hours, however, the turn around period for service and seating should be extremely efficient. Hence, we propose multiplicity of various Functional Modules. Each Functional Module is self-sufficient with its own Entry + Bain Marie + Seating hall + Drinking Water Station + Hand Wash Station

Gather, Greet, Converse

While the mess serves a necessary function for the campus, it encourages congregation. As an integral part of the layout are several configurations of informal gatherings and spill-outs. In addition to the cafe mentioned above, there are Gardens, Semi-Covered Seating Alcoves, Mini-Amphitheater on level 1, ‘Otla’ inspired recessed glazings with In-built Seating, Green Terraces.

Faculty Dining and Cafe

Another need identified was of providing additional dining areas for Faculty and their occasional visitors. This has been achieved by addition of another floor. A self sufficient dining and pantry set is provided on level one. This level also provides an all day cafe. While the mess shall operate on a distinct time table, the cafe shall provide finger food and beverages to encourage conversation and congregation.

AMALGAMATION OF FUNCTIONALITY AND VERNACULAR

Traditional Models of Inspiration

For designing the mess we turned towards traditional understanding of hierarchy of space. We envision that a familiarity in space utilization would provide the users an additional sense of belonging and comfort. We interpret from A. a traditional ‘chowk’ to provide 2 scales of courtyards. – an external courtyard which functions as a spill out to the dining areas and an internal courtyard which is formed by the double height space, visually connecting the dining [level 0] to the cafe [level 1]. With an intention of providing informal spaces, we take an inspiration from the ‘otla’, to provide semi covered recessed glazing. These double up as raised plinths and conversation alcoves.

DRAWINGS

GALLERY