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Prince of India

3614 Fifth Ave, Pittsburgh, PA, 15213
Email : prince.pittsburgh@gmail.com
Phone : 412-687-0888

County : Allegheny
Neighborhood : Pittsburgh - Central Oakland
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Harmail Singh

Sustainability Practices:


1 point Mandatory: We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.
1 point Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We train all employees on our sustainable practices.
5 Points for General

Waste Reduction

3 points We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

Restaurant's statement: We donate to Construction Junction.
2 points We buy at least one of the following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders

Restaurant's statement: Rice and spices are bought in bulk. Take-out service ware is also bought in bulk.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: If guests request a straw, we give them one.
3 points We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins services our cooking oil.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We use all part of the vegetables in cooking.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post our menu outside daily on a chalkboard.
2 points We do not use plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic

Restaurant's statement: Deliveries and take-out phone orders are placed in paper bags. Plastic bags are only used for in-house takeouts of buffets (not frequent.)
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: We have some take-out boxes that are recyclable.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Some of our take-out containers are made of aluminum and can be recycled. We also have plastic cups that are recyclable.
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We set each table with one napkin (place setting) per guest. We also do not place napkins or cutlery with take-out orders unless it is requested with the order.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Done online with the rep when he visits the restaurant.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: All dine-in orders are served on regular dishware.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: All utility bills are paid online
28 Points for Waste Reduction

Water Conservation

3 points We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: The bill is checked every month, if consumption increases for a month all water use is monitored to figure out how excess water is being used (eg. checking for leaking toilets/taps etc.)
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: We have a new low-flow pre-rinse sprayer installed.
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: Some sinks upstairs are equipped with water saving measures: low-flow or aerators.
2 points We practice water-saving dishwashing techniques: hand scraping plates, pots, and pans before washing, presoaking pans/utensils, only running the dishwasher when it is full, and/or basin style washing

Restaurant's statement: We presoak, handscrape, and only run the dishwasher when it is full.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have one dual flush toilet and another that is water conserving.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We use refrigeration for thawing unless absolutely necessary.
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We only sweep and mop.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We regularly check for leaks in our water system.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all sinks when not in use.
19 Points for Water Conservation

Energy Efficiency

3 points We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We monitor all gas and electric bills
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: California heating and cooling
2 points We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 62 to heat/85 to cool during non-operating hours)

Restaurant's statement: We do it manually ourselves
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We sealed front door with metal strips We also have over the door air curtain heater
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: If we purchase a microwave, vacuum, fridge etc it is always energy star. We always check for how much yearly running cost is on energy star appliances.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: T8 in kitchen
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All lights including cooler lights are turned off at night
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We do a deep clean every 2 months and do the condensers cleaning at the time
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Everything gets turned off at the end of the day including all of the lights.
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We have 3 ceiling fans in restaurant
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: One and half hours in middle of day we power down.
2 points We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)

Restaurant's statement: Air curtain
28 Points for Energy Efficiency

People - Community/Consumer Actions

2 points We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: OBID
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: Customers use bus lane railing
4 Points for People - Community/Consumer Actions

People - Employee Actions

5 points We exceed the industry standard for FOH and BOH employee wages (over the current minimum wage rate) or have instituted an alternative pay system structure compared to traditional industry methods

Restaurant's statement: Everyone working has worked for such a long time we pay them over the minimum wage.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Owner lives in Sewickley
3 points We offer our staff training to further enhance career development

Restaurant's statement: From a dishwasher they can advance to become a chef
1 point We provide emergency rides for employees

Restaurant's statement: We do this normally all the time
2 points We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: The employees carpool with the manager and/or owner at no charge.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We close at 9.30pm and open at 11am
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: They get a break from 2.30pm to 4.30pm
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: They get day off every 5 days they have option to swap amongst themselves
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: 40 to 50
3 points We offer internal promotions

Restaurant's statement: Everyone gets cross trained and can progress upwards Example helper to chef over years
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Dish washer ,helper ,waiter can usually work all positions amongst themselves
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: kitchen Helper to waiter
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Reliablty, working with their team, making things work when short staffed
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: They eat for free
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Extra bonus on catering jobs
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We hire from all nationalities and backgrounds
41 Points for People - Employee Actions

Responsible Sourcing

3 points When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment

Restaurant's statement: We try to by refurbished if not available then we go to new
3 points We derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials)

Restaurant's statement: Milk and cream from turner diaries they use local farmers
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Restaurant Depot
3 points We rotate menu items based on seasonality

Restaurant's statement: Cabbage, cauliflower, turnips only when in season
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: Taste of India
3 points We can, pickle, or preserve foods

Restaurant's statement: Onions, mangos, carrots
3 points We make at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas

Restaurant's statement: Sauces,juices,soups,broths,stock,chutneys, yogurt
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: Mangio Lassi
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: By foot to hospitals, hybrid car
For RS-24 – RS-27, select the “yes” that represents your % of regionally sourced produce:
1 point When in season, we source 1-15% of produce regionally (From within a 400 mile radius)

Restaurant's statement: local cilantro which we buy a lot of
For RS-32 – RS-35, select the “yes” that represents your % of regionally sourced meats:
1 point We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: Goat and chicken from within the region
29 Points for Responsible Sourcing


2 points Our restaurant provides half portions of select menu items or small plates (tapas)

Restaurant's statement: We can do half dishes
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: 75% of our dishes
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Aloo gobhi, aloo mater, vegetable mango curry.
2 points Our restaurant provides allergen-free options

Restaurant's statement: Nuts free, dairy free, gluten free
2 points Our restaurant provides low-sodium options

Restaurant's statement: Chicken korma, chicken do piaza
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Prince salad dressing, raita
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: 8oz cups
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Tandoori roti
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Mango drink , yogurt/milk drinks
20 Points for Nutrition