Kitchen, Catering and Hospitality Services for AICTE Guest House and Canteen at its Headquarters

Amount

RATES OF ITEMS TO BE SERVED IN THE OFFICE CANTEEN

Tea Cup (Tea Bag) 150 ml.

Tea Cup 150 ml.

Green Tea 150 ml.

Coffee Cup (Readymade) 150ml

Bread pakora/Bread Roll 75gms. With Chutney

Samosa with Alloo filling 70 Gms.

Kachori 02 pcs with Subzi 100 Gms

Daal Vada/Aloo Bonda/Chana Vada 70 Gms

Vegetable Cutlets (70 Gms. for one )

Mixed Pakora (100 Gms) with chutney

French fries 100gms

Idli sambhar (2 Pieces Idli + Sambhar + Chutney (250gms)

Vada – sambhar (2 Pcs Vada + Sambhar + Chutney (250 gm)

One Plate Upma with Sambhar and Chatni (200 Gram)

Veg Patties 1 Pcs

Paneer Patties 1 Pcs

Bread Slice big size with butter (2 Pcs)

Plain Dosa with Sambhar Chutney

Masala Dosa with Sambhar Chutney

Aloo parantha With Chutney/Pickles/Butter

Gobhiparantha With Chutney/Pickles/Butter

Vegetable Sandwich/Grilled Sandwich/Cheese Sandwich

Regular Thali/Ordinary Lunch Chapatis-4+Basmati Rice+Dal+Vegetable+Salad+ Raita/curd

One Roti Tawa (70 Gms)

Tandoori Roti (100 Gm)

One Katori Chhole/Rajma-200 Grams

One Katori Seasonal Vegetable-200 Grams

One Katori Alloo Matar – 200 Grams

One Katori Dahi-200 Grams

One Katori Raita-200 Grams

One Katori Dahi Vada (02 Piece vada) -200 Grams

One Katori Matar Paneer -200 Grams

One Katori Palak Paneer -200 Grams

Half Plate Rice (Basmati)/Pulao-200 Grams

Full piece Gulab Jamun-60 Grams

One Piece Burfi-60 Grams

Fruit Juice-200-ML

Ice Cream (Weight) 1 Scoop

One Plate Maggi (200 Grams)

Subtotal

Breakfast/Lunch Rates for Meeting/Conferences/Workshop

Add : Breakfast for official meeting/conference/workshops 1. Vegetable cutlets/ Vada/Idli/Upma/Parantha/Puri/Achaar and Aloo/Dosa/Poha/4 slices of Toast with 2. Butter and Jam 3. Tea/Coffee or Fruit Juice with crockery (melamine)

Deluxe: Thali/buffet Paranthas-2/chapatti-4+Rice +Dal +Paneer+ seasonal Vegetable + Raita/Curd+ Salad/Achaar and papad+ Sweet dish + Drinking Water with crockery (melamine)

Tea/Snacks during Meeting Tea/Coffee+ 2 Nos. Cookies+RoastedKajoo + Badam (Total Dry fruit 05 nos. each) + Waffors 10 Nos.

Mini Snacks for Meeting Tea/Coffee, 2 Nos. Cookies

High Tea Tea/Coffee+Dhokla/Cutlet + veg sandwich + Biscuit

Buffet Lunch (Occasional) Multi Cuisine (Indian/Conti/Chinese dishes) (menu to be decided).... Soup (Any One)+ Main course: Paneer Dish+Gravy Vegetable+ Lentil Pulses +Baked Vegetable/Buquiterine +Vegetable Sweet and sour/Vegetable Ginger sauce/ Garlic Sauce +Rice/Pulao+Curd dish+ Assorted Tandoori Roti/Chapati+Three Type of Salad+Desert-2, ,Bada+Idli with Sambhar & Chutney, Papad+cut fruits etc. with crockery (Bone China)

Add: Additional waiter charges (per persons) for official meeting/conference/workshop.

Subtotal

RATES FOR BREAKFAST, LUNCH AND DINNER (FOR AICTE GUEST HOUSE)

Breakfast 1. Porridge OR Cornflakes OR Vermicelli 2. Vegetable cutlets/ Vada/Idli/Upma/Parantha/Puri/Achaar and Aloo/Dosa/Poha/4 slices of Toast with 3. Butter and Jam 4. Tea/Coffee or Fruit Juice

Lunch 1. Rice of good quality (Preferably Basmati) 2. Chapatti or Puri 3. Dal(Sambhar/Rajma/Lobia/White Chana/Kala Chana/Dal Arhar/Mixed Dal) 4. Paneer Subzi 5. One seasonable Vegetable 6. Raita/Curd 7. Salad/Achar

Dinner 1. Rice of Good Quality 2. Chapati or Puri 3. Dal(Sambhar/Rajma/Lobia/White Chana/Kala Chana/Dal Arhar/Mixed Dal 4. One seasonable Vegetable 5. Salad /Achar 6. Raita/Curd

Dinner (For occupants in Guest House) Deluxe: thali/buffet 1. Paranthas-2/chapatti-4+Rice+Dal +Paneer+ Vegetable Raita/Curd+ Salad/Achaar and Papad+ Sweet dish/cut fruits etc.

Subtotal

PRIME SERVICES (BID ID -3102834)

K C Dhyani Catering Services (Prop Krishna Chandra Dhyani) (BID ID -3102765)