PROVIDING Cleaning Material at Jiwaji University, Gwalior

Tea 150 ml for Centeen/Guest House/ Conference

Coffee 150 ml for Conference/Centeen/Guest House

Samosa/kachauri/Aloobada-1Pc/ 70gm. For Centeen/Guest House

Bread Pakora- 1 Pc. 80 gm. For Centeen/Guest House

Vegitable Pakora 100 gm. For Centeen/Guest House

Dhokla 2 Pc.(70 gm. total) with sauce for Centeen

Sweets(Gulab jamun/rasgulla) - 1Pc. 50 gm.centeen/Guest House

Veg. Patties- 1 Pc.100 gm. For Canteen/Guset House

Paneer Patties - 1 Pc. 100 gm. For Centeen/Guest House

Creem Roll - 1 PC. 100 gm. For Centeen/Guest House

Pastree - 1 Pc. 50 gm for Centeen/Guest House

Plain dosa with Sambar & Chutney 60gm. For Canteen / Guest House

Vada with Sambar & Chutney-2Pcs. 40gm each For Canteen / Guest House

Masala Dosa with Sambar & Chutney 80gm for Canteen/Guest House

Idli with Sambar & Chutney-2Pcs. 40gm each.For Canteen

Chole Bhaturey with pickle - 2 Pcs. Chole 100 gm and 2 bhaturey (80gm.total) For Canteen/ Guest House

Utappam with sambar & Chutney 80gm. For Canteen

Puri- 4 pieces (25gm each.) with aloo Sabji (dry)/ aloo tomato Sabji (gravy) (100gm.) For Canteen /Guest Houser

Aloo Parantha /Gobhi Parantha with chutney/sauce/pickle -1 Pc. 100gm. For Canteen/Guest House

Breadtoast with Butter / Jam -2 bread slices(50gm.) with 10 gm butter/jam For Canteen/Guest House

Corn flakes with hot milk & sugar-200gm. For Canteen/Guest House

For Centeen- Thali One (1) Dal fried/Dal Makhani/Rajma/Pakoda curry in Dahi/Chole - 150 gm. (2) Seasonal Vegetable/Kofta Curry/Paneer dish - 100 gm. (3) Chapati - 6 Pcs. - 25 gm. Each. (4) Rice - 150 gm. (5) Chutney (6) Pickle (7) Papad(8) Dahi/Raita - 100 gm. (9) Salad - 50 gm. (10) Sweet - 1 Pc. 50 gm. (Gulab Jamun/ Rasgulla).

For Guest House - Thali One (1) Dal fried/Dal Makhani/Rajma/Pakoda curry in Dahi/Chole - 150 gm. (2) Seasonal Vegetable/Kofta Curry/Paneer dish - 100 gm. (3) Chapati - 6 Pcs. - 25 gm. Each. (4) Rice - 150 gm. (5) Chutney (6) Pickle (7) Papad(8) Dahi/Raita - 100 gm. (9) Salad - 50 gm. (10) Sweet - 1 Pc. 50 gm. (Gulab Jamun/ Rasgulla)

For Conference - Thali One Minimum two items (1) Paneer dish and (1) Vegetable/Kofta curry from itme 2 as decided by Conference organizers. othe items remains as such. (1) Dal fried/Dal Makhani/Rajma/Pakoda curry in Dahi/Chole - 150 gm. (2) Seasonal Vegetable/Kofta Curry/Paneer dish - 100 gm. (3) Puri/Tava Roti/Tandoori Roti/Chapati (Atlest 02 type roti) (4) Rice - 150 gm. (5) Chutney (6) Pickle (7) Papad(8) Dahi/Raita - 100 gm. (9) Salad - 50 gm. (10) Sweet - 1 Pc. 50 gm. (Gulab Jamun/ Rasgulla).

For Hostel (Monthly Basis)- Thali One Lunch and One Dinner (1) Dal fried/Dal Makhani/Rajma/Pakoda curry in Dahi/Chole - 150 gm. (2) Seasonal Vegetable/Kofta Curry/Paneer dish - 100 gm. (3) Chapati - 6 Pcs. - 25 gm. Each. (4) Rice - 150 gm. (5) Chutney (6) Pichle (7) Papad(8) Dahi/Raita - 100 gm. (9) Salad - 50 gm. (10) Sweet - 1 Pc. 50 gm. (Two days in a Weeks- Gulab Jamun /Rasgulla) One Break-fast (each day any two items from below mentioned) 01 Samosa/Kachori//aloobada/Bread Pakoda/Vegetable Pakoda/Dhokla/Poha/Paranthaa 80 gm./ Plain dosa with Sambar & Chutney 60gm/Vada with Sambar & Chutney-2Pcs. 40gm each/ Idli with Sambar & Chutney-2Pcs. 40gm each./ Chole Bhaturey with pickle - 2 Pcs. Chole 100 gm. and 2 bhaturey (80gm.total) Utappam with sambar & Chutney 80gm. Puri- 4 pieces (25gm each.) with aloo Sabji (dry)/ aloo tomato Sabji (gravy) (100gm.) 02 (each item Served par day) Breadtoast with Butter / Jam -2 bread slices(50gm.) with 10 gm butter/jam Corn flakes with hot milk & sugar-200gm. 03 Tea/Coffee Twice in a day (all menu Shall be decided by the wardon of the concering Hostel)