It is often said that a strong economy is the base for the development of any nation but for an officer cadet undergoing training here at the Indian Naval Academy, it can be said that food is the base on which he develops and is transformed into a full-fledged naval Officer and a gentleman. Mess for any cadet means a lot more than just its literal meaning; it is the place where a cadet has all kinds of delicacies which he has always dreamt off. The cadet’s dining hall is named as the Katari Cadet’s Mess after the great Vice Admiral Ram Das Katari – the first Chief of Naval Staff of the Indian Navy.

 Cadets in the INA are made to be familiarized with the different kind of cutlery that is used in dining ranging from glasses, plates, forks, knives, spoons, ladles etc. Cadets are taught how to set up table covers for various occasions. On several formal occasions like the Dinner Nights, Mess Nights and Guest meals cadets follow the formal dining format where in the band plays the background score to indicate the duration of each course. This type of meal generally has seven different courses and is a feast not only to eyes but also to the tongue.It can be said that the cadet’s mess function apart from providing food to cadets is also to teach them the basic dining skills which are required out of every lady and gentleman.
Cadet’s mess is a fully operational dining center with state of the art galley which caters to the need of over 1200 cadets. It takes a herculean effort to fill the empty stomachs of these many cadets and the mess staff has proved its worth day in and day out. The mess comes into operation early in the morning at around 5 am when tea is prepared for cadets till late in the night after dinner. The mess is basically divided into two sections - vegetarian and non-vegetarian. Food is served on the table, to the cadets with, helpers around in case of any requirement. There are no restrictions, on the quantity of food that a cadet can have. During the preparation period, all precautionary measures are taken to ensure that the food is prepared under hygienic conditions right from cooks wearing gloves, caps and clean clothes to the utensils and everything else that is used.