Providing Catering Service to the International Hostel Mess (IHM) at CSIR-CFTRI, Mysuru

Amount

I. Morning Tea One hot cup Tea / Coffee / Milk (Minimum 120 ml)

III. Lunch This should consist of the following: All items are to be served in unlimited quantity except for Urd Papad-1 no/Masala Papad-1 no/ Sandige – 4 nos and Thick Curd -100 ml (a) Chapathi (5’’ to 6’’ dia) /Pulka (5’’ to 6’’ dia) / Poori (5’’ dia) (b) Vegetable curry (Preferably North Indian style) and dry (South & North Indian style) (one each) – repetition to be avoided in the same week with respect to the vegetables being used in the preparation (c) Sambar/ Majjige huli (d) White Rice (e) Pickle & Vegetable Salad (Cucumber, Tomato/Carrot, Onion) (f) 6. Urd Papad-1 no/Masala Papad-1 no/ Sandige – 4 nos and Thick Curd -100 ml On every Sunday, the above menu should include one additional Non-Vegetarian dish of 100 grams quantity (04 pieces) for persons who are non-vegetarians (preferably Non Veg. Biriyani item); For Vegetarians, it should include an almost equivalent vegetarian dish (preferably Veg. Biriyani item/Paneer item) and Ice-cream (50ml cup or slice) for all to be served along with above dishes.

IV. Evening Tea Any one snack item from the following list: Masala vada/Bonda (50gms each- 2 nos)/ onion Pakoda (150 gms per plate) / sandwich (2 nos) /Noodles (150 to 200 gms)/Samosa (Preferably big size -1 no)/Cutlet (Preferably big size- 1 no) etc.with chutney or sauce and Hot Tea / Coffee / Milk(Minimum 120 ml)

V. Dinner This should consist of the following: All items are to be served in unlimited quantity except for Urd Papad-1 no./Masala Papad-1 no./ Sandige – 4 nos., Thick Curd -100 ml and Banana. (a). Chapathi (5’’ to 6’’ dia) / Pulka (5’’ to 6’’ dia) / Poori (5’’ dia) (b). Vegetable curry(Preferably North Indian style) – repetition to be avoided in the same week with respect to the vegetables being used in the preparation (c). Dhal (of different varieties on a daily basis) (d). Rasam (Daily) (e). White Rice (f). Varieties of Rice bath (South or North Indian Style) (g). Urd Papad-1 no./Masala Papad-1 no./ Sandige – 4 nos., Thick Curd -100ML (h). Banana-1 no (preferably big size) (i). Pickle &Vegetable Salad (Cucumber, Tomato/Carrot, Onion) On every Wednesday and Friday, the above menu should include one additional Non-Vegetarian dish of 100 grams quantity (04 pieces) for those persons who are non-vegetarians; For Vegetarians, it should include an almost equivalent vegetarian dish (Preferably Paneer, Mushroom, babycorn-100 grams) and sweet (Jamoon/Bengali Sweets/South Indian sweets) for all to be served along with above dishes.

TEJAS ENTERPRISES

Panorama Enterprises

Sri Mookambika Caterers and Enterpricces

INDUSTRIAL CATERERS

Nandi Hospitality Services Pvt ltd