CANTEEN FACILITIES FOR MUMBAI REFINERY

Breakfast for all employees — lk, Tea, Coffee Hot Water, 1 freshly cooked item as per menu, 1 type of sprouts, 2Nos. Eggs, Banana, Bread Butter.

Normal Lunch/Dinner for — g : Soup, 3 Chapati, 2 types of Vegetables, 1 Dal, Rice, Curd, Salad, Papad, Pickle, 1 Sweet/ Fruit/ Ice CreamNon Veg : Soup, Chapati, 1 type of Vegetable, 1 item - Chicken/Mutton/ Fish, 1 Dal, Rice, Curd, Salad, Papad, Pickle, 1 Sweet/ Fruit/ Ice Cream

Evening Snacks for all — gs, Bread, Butter, 1 freshly cooked item as per menu.

Night Kit — rnflakes - 24 grams, Biscuits, 1 fruit daily, 1 Banana, 2 Eggs, Cheese 15 grams, Bread, Milk, Cashew 50 grams, Almong 50 grams (Wedn day & Saturday)

Tea/ Coffee

Fruit/ Diet Lunch for employees — g soup/curd/Diet food/ Boiled vegetables and a plate of 4-5 assorted seasonal fruits. One desert.

Special lunch on Wednesday — g : Soup, 5 Puri, 2 types of vegetables, 1 pulao/biryani, curd, salad, fried papad, pickle, 1 shrikhand or amrakhand.Non Veg : up, 5 Puri, 1 types of vegetable, 1 Chicken/ Mutton, 1 Non veg biryani, raita, fried papad, pickle, 1 shrikhand or amrakhand.

Special Lunch/ VIP Food — up, 4 chapati, 2 types of vegetables, 1 Non veg item, 1 dal, 1 Biryani/ pulao/rice, curd, curd rice, Dal Khichdi, Salad, Papad, pick , 1 sweet, 1 fruit and 1 Ice cream.

Fruit Plate to Senior Executive — uit plates containing any 2 Nos. of Seasonal fruits (Cut fruits) to be served for Top Executives and as and when required for meetin .

Extra Eggs — tra Boiled Eggs if required for consumption. Rate against this item will be used for addition/ deletion on requirement basis. Extr quantity will be certified by HPCL Canteen in charge.