In most Indian homes the kitchen platform is where everything happens: chopping vegetables, rolling rotis, grinding masala, pressure cooking and washing up. A platform that is too high, too low or too shallow makes every one of those jobs harder.
A kitchen platform is the counter and the structure that supports it. In older homes it is a concrete or granite slab on brick walls, with open shelves or carpenter-made cabinets below. In most new homes it is a granite or quartz top on modular base cabinets.
This guide covers the dimensions that matter, the layout options for Bangalore flats and houses, the choice of top and the mistakes that are hard to fix once the platform is built.
The right platform height
The standard platform height in India is about 32 to 34 inches from the finished floor, measured to the top of the counter. That suits a person of average height cooking with a pressure cooker and kadai on a hob.
A better rule is to set the platform about 4 to 6 inches below the elbow of the person who cooks most. Tall cooks find a 32-inch platform tiring for chopping, and shorter cooks struggle to see into a tall pot on a 36-inch platform.
The hob area can sit 2 to 3 inches lower than the chopping area if you cook in deep vessels. Built-in hobs already help, because they sit flush with the top rather than on it.
The right depth
A platform should be 24 to 26 inches deep. That leaves room for a hob, a chopping board and a mixer at the back, and lets base cabinets take standard drawers.
Platforms shallower than 22 inches, common in older flats, feel cramped. If you are renovating, extending the depth by a few inches is usually possible and worth it.
Leave at least 3.5 to 4 feet of clear floor between two facing platforms in a parallel kitchen, and between a platform and an island. Less than that and two people cannot pass each other.
Layout options
A straight platform along one wall suits small flats and studio apartments. Keep the sink and the hob at least 2 feet apart so there is a working stretch between them.
An L-shaped platform is the most common layout in Bangalore 2 and 3 BHK flats. It gives a natural working triangle and a corner that can be fitted with a carousel or magic corner unit.
A parallel platform, with two facing counters, is common in newer apartment towers. One side usually takes the hob and the other the sink, which keeps wet and hot work apart.
A U-shaped platform suits larger kitchens and independent houses. It gives the most counter space but needs careful corner planning.
Placing the sink and the hob
Place the sink under or near a window if possible, for light and ventilation. Keep the hob away from the window, because wind blows out flames and moves curtains.
Leave at least 18 inches of counter on each side of the hob for vessels coming off the flame. Leave 2 to 3 feet of uninterrupted counter between the sink and the hob for preparation.
Keep the hob at least 6 inches from a side wall, and do not place it at the end of a counter where pan handles can be knocked.
Plan a kitchen you'll want to cook in.
Granite, quartz or something else
Granite is the most common platform top in Bangalore. It handles heat, costs Rs 550 to Rs 1,200 per running foot installed for common varieties and lasts for decades. Medium speckled colours hide stains best.
Quartz is more uniform, resists stains better and does not need sealing, but it costs Rs 1,400 to Rs 3,000 per running foot and can be damaged by very hot vessels placed directly on it.
Stainless steel tops suit utility areas and heavy cooking. Tiled platforms are cheap but the grout lines collect dirt and oil.
Backsplash and edges
The wall behind the platform, the dado, should be tiled or clad from the counter to the underside of the wall cabinets, usually about 2 feet. Use tiles or a matching stone strip that can be scrubbed.
A raised lip or upstand at the back of the counter stops water seeping behind the cabinets. The front edge should be rounded or eased so it does not chip or catch clothing.
Storage under the platform
The space under the platform holds most of the kitchen's weight: vessels, dabbas, gas cylinders and cleaning supplies. Plan it with drawers rather than open shelves, so you can see and reach everything without kneeling.
Put the heaviest drawers, for pots and pans, directly below the hob. Put the plate and cutlery drawers between the sink and the hob, where you need them while serving. Keep the cylinder, if you use one, in a ventilated cabinet away from the hob, with a door that is easy to open in an emergency.
The sink base needs a waterproof carcass, BWP plywood or a similar board, and space for the water purifier filters and the drain pipe.
Common mistakes
Building the platform before the appliances are chosen is the most common one. A built-in hob, chimney, dishwasher and water purifier each need specific openings, points and space.
Ignoring the gas line is another. If the flat has piped gas, the outlet position fixes where the hob can go.
Forgetting electrical points is the third. A modern Indian kitchen needs points for the mixer, chimney, hob ignition, microwave, water purifier, fridge and often an OTG and dishwasher, placed above the platform where you will use them.
Book a free consultation with YellowDot Design Studio. We measure the kitchen, set the height and depth for your family and plan points and appliances before anything is built.
Plan the platform around how you cook