oil/fat, vitamins and trace minerals. Special meals comprising of Kabuli channa/ rajma/peas, paneer, karhi was served once a week and on festival days. Special diet comprising of egg, milk and bananas was also prescribed for malnourished, low weight patients and other patients who were in need of special diet. The modular kitchen developed by IMHH is a model to be emulated by other mental health hospitals. The kitchen block was well lighted and ventilated and on the whole presented a neat and tidy look. It had wall tiling up to a height of one metre; fly proof wire mesh all around, fly proof automatic closing doors; 3 chimneys and 8 exhaust fans to provide an effective outlet for smoke. It was spacious to accommodate all activities of modern kitchen including scientific storage of food grains (rice, wheat, atta, flour, besan, suji, idli, rawa, sugar, edible oil, condiments/spices, fruits and vegetables and storage of cylinders in a separate room. There were separate platforms for cutting, washing, and storing vegetables before being cooked. The food was prepared in big aluminium vessels and chapatties made on wire mesh were better shaped, soft and of good quality. The food after being cooked was filled in stainless steel containers and sent to outer counter platforms from where food was packed in containers and transported to various wards by patients and attendants. There were two permanent cooks and 15 outsourced personnel excluding 4 female patients and 2 male patients who were also engaged in the kitchen because of their liking for kitchen work. All cooks were wearing aprons and were subject to medical examination at regular intervals. The food should be cooked and stored in the stainless steel containers which do not gather dust rather than aluminium vessels. The new central dining hall with built up area of 500 square feet was very spacious and well lighted and ventilated and had the capacity to accommodate 152 patients. There was a big room at the entrance with attached toilet for washing hands. It had a provision for rain water harvesting. The male ward had another dining room with total capacity to accommodate 100 patients. Even though IMHH, Agra did not have an agricultural estate like RINPAS Ranchi, it had started a new activity of kitchen gardening in the female ward under the supervision of the Rehabilitation Counsellor. As part of this activity patients had planted seasonal vegetables like spinach, cabbage, cauliflower and the total production of vegetables was estimated at 33053 kg during 2009 and these vegetables were used for consumption of inmates. This had helped IMHH kitchen to become self-sufficient to some extent. Institute of Psychiatry (IOP), Kolkata (27th November, 2010) IOP Kolkata did not have a proper and efficient way of managing rights of inmates to wholesome, nutritious and balanced diet. The food was provided by a contractor appointed by the Government. The said contractor was cooking and serving food from the kitchen of SN Pandit hospital. Under this arrangement, Care and Treatment in Mental Health Institutions– Some Glimpses in the Recent Period 83