Equipped with two spacious messes, BITS Pilani Hyderabad Campus caters to around 3000 residents with a blend of north and south Indian cuisines. Both messes employ a staff of around 100 mess workers; a six-member strong Students’ Mess Council (SMC) supervises the functioning of the messes. Currently, Sakthi’s Kitchen and Aditya Caterers are appointed in the two dining halls by the administration.

Both the dining halls are well equipped with roti maker machines, dish washing machines, cold storages and are supported by a staff of mess mangers, sweepers, chefs, and other utility workers. The SMC coordinates with the mess contractor to ensure the up-keep of the premise; it issues a strict warning and a penalty if multiple hygiene issues are reported. It also ensures the availability of varied food options and outlets on campus.

The basic format of lunch and dinner conform to the Indian staple – Chappatis/Puris, rice, 2 curries, 1 Sabzi, Dal, sambar/Rasam, plain Yogurt, salad, papad, and pickles. The desert for dinner is an Indian sweet, or ice-cream. Non-vegetarian fare differs only in that an extra dish – boiled egg or Chicken – is added to the vegetarian menu. Also, a gym counter which serves boiled eggs, omelet, and chicken curry, functions throughout the week on a payment basis. chicken curry, functions throughout the week on a payment basis. Both dining halls serve four meals a day, with a reasonable deduction of around Rs. 119/- from the mess account of the students. However, a student can opt out of having meals on a particular day and avoid being billed.

The SMC finalizes the menu on a monthly basis in accordance with the food items preferred by the multitude of the students on campus. The Student Welfare Division, in collaboration with the SMC, schedules a mess registration every month for students to select a mess of their choice. Besides the monthly special dinner (often on festive days), food festivals are occasionally organized by the SMC and caterers.

An All-Night-Canteen functions in the mess from 10pm-2am for six days a week with Chinese and spicy Indian delicacies. The uneaten edible remains of the meals are transported to an orphanage in the near-by village and the leftovers are disposed in the biogas plant. Meals are cooked using the freshest possible ingredients so as to ensure hygiene. However, the messes encounter quality issues at times which are handled by the SMC.