RUNNING THE HOSTEL MESS IN THE ACADEMIC YEAR 2022-23

Amount

Breakfast (per person/per day)

(i) Bread Slices (as required) + Butter 10 gms. or Vegetable cutlets (4) , Bread Slice (as required) Or Stuffed Paratha (Aaloo, Onion, Gobhi,Dal) with Dahi and Achaar (as required) Or Dalia Or Cornflakes (100 gms., cooked weight)& Milk-200 ml. Or Pooris /Bhatura with Aloo Matar sabjee/Choley and aachar (as required) Or Poha & Jalebi Or Besan Ka Cheela with Green & Sweet Chutney Or Plain parathas with aloo/choley curry/Dahi Or Sandwich 2 Pc. Double (ii) Good Quality Tea/Coffee (150 ml.) & Milk – 200 ml. (iii) One seasonal fruit (approx. 150 gm.)& Sprouted Dal/Channa

Lunch (per person/per day)

1. Rice (Basmati) / Veg Pulao (as required) 2. Fried Dal/Grams or Beans curry/rajma/chhola (as required) 3. Seasonal vegetable (as required) 4. Dahi (75-100 gm)/Raita or only milk product 5. Seasonal green salad with lemon 6. Achaar/Chutney (in standard packs) and papad fried one 7. Tawa Chapati/Poori/Paratha

Evening Snacks (per person/per day)

Samosa/Bread Pakora/Noodles/Bun-Tikki/Pasta with Tea/coffee (150 ml.)/Shikanji (lemon)/Aloo Pakori/Burger/Veg Biryani/Aloo Sandwich/Bhel Puri/French Fries/Namak Para

Dinner (per person/per day)

1. Pulao/rice (boiled) Basmati 2. Fried Dal or any other preparation with gravy. 3. Seasonal Vegetable - dry 4. Mixed achaar/chatney 5.Mixed green salad with 1/4 piece of lemon 6.Sweet Dish (limited): Milk Sewai/Kheer/Halwa (Carrot/Soozi/Dal/Lauki)/Custard/Gulabzamun/Imarti/Jalebi/ Shahi Toast (bread +Chasni)/White Rasgulla (2 pieces)/BoondiLaddu 7. Tawa Chapati/Poori/Paratha Special Dinner: One vegetable, salad, Fried Rice, Shahipaneer, Paratha/CholaBhatura, special desert (in consultation with mess committee)

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M/S FRESHIUS FOODS

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SILVERLINING KITCHEN