The present study was conducted with an aim to develop the ergonomically sound kitchen plan on the basis of anthropometries and reach measurements of the women. The study was conducted in different phases viz., collecting the anthropometries and reach measurement data of the women by administering the well consbucted protocol, developing the kitchen plan on the basis of anthropometries and reach measurements of the women, setting the kitchen design as per the anthropometries and reach measurements in the laboratory with the help of tables and shelves and measuring the ergonomic cost of cooking one standard meal with the help of standard ergonomic techniques. The same kitchen was then organized with the help of scientific kitchen storage principles and again the ergonomic cost was measured with the same method as in the first phase. Results of the study showed that kitchen design based on the anthropometries and reach measurements of the women was very effective in reducing the ergonomic cost of kitchen work. The ergonomic cost of work in the ergonomically sound kitchen was reduced up to 47–50% and with the organized layout of the kitchen the ergonomic cost of work further reduced up to 7–22%. The important features of the ergonomically sound kitchen plan were size 300 x 245 cm, ventilated area 125 x 110 cm, two storage shelves, one movable type with three panels 9cm, 74cm and 107cm and another fixed with five panels 9cm, 74an, 107cm, 145 cm and 178cms along the wall respectively. Depths of the storage shelves were 31cm for the top shelves and 46 cm for the lowest one. In addition to this 2 tube lights from different sources, one smoke outlet over the cooking area, exhaust fan, covered dustbin, effective drainage system and water tap for regular water supply etc. were also recommended.