TENDER FOR CAFETERIA/CANTEEN SERVICES FOR ANNAPURNA CAFETERIA / CANTEEN, DJLHC CANTEEN and INSTITUTE GUEST HOUSE, NIT JAMSHEDPUR

List -1 Rate of items to be served in the Cafeteria (STAFF & STUDENTS ONLY)

Tea (Tea Bag) 150 ml.

Tea (Readymade) 150 ml.

Coffee (Readymade) 150ml.

Milk boiled 150 ml.

Bread pakora 75gms.

Samosa 60 gms.

Kachori (2 Pc) sabzi (100gms).

Chana Vada 50 gms.

Aloo Bonda 50 gms.

Vegetable Cutlets (135 gms.)

French fries 150gms.

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

Vada – sambhar (2 Pieces Vada+ Sambhar + Chutney (250 gms)

Aloo parantha (2 Pieces) + Chutney

Bread Slice

Egg boiled

Butter 25 gms.

Omelet of 2 eggs

Sandwich 2 Pieces

Rice plate (200 gms.)

Chapati 25gms.

Dal (150 gms.)

Curd (150gms.)

Seasosal Sabzi (150 gms.)

Daliya (boiled with milk) 150 gms.

Cornflakes (boiled with milk) 150 gm

Vermicelli 150 gm

Upma 100 gm

Aaloo Parantha (2 Pieces)

Puri (4 Piece)+ Vegetable (100gms)

Masala Dosa (1 Piece)

Chhole (100gms) Bhature (2 Pieces)

Toast with Butter jam (2 Pieces)

Mutton Curry ( 1 Plate)

Chicken Curry (1 Plate)

Fish Fried (1 Plate)

Mixed Vegetable (1 Plate)

Seasonal Kofta Curry (1 Plate)

Naan (2 Pieces)

Paneer Paratha (2 Pieces)

List – 2 RATE FOR BREAKFAST, LUNCH AND DINNER (FOR NIT JAMSHEDPUR GUEST HOUSE)

Bed Tea (with tea bag)

Breakfast (Buffet) a. Porridge OR Cornflakes ORVermicelli with Milk boiled (200 ml) b. Vegetable cutlets or 2 Boiled Eggs or Omlet of 2 Eggs or Sambhar Vada/ Idli/ Upma/ Parantha/ Puri and Mashala Dosa/Chhole Bhature c. Toast with Butter and Jam d. Fruits Juice (Real) e. Tea or Coffee

Lunch (Buffet) a. Rice of good quality (Basmati rice) b. Chapatti or Puri c. Dal (Sambhar/ Rajma/ Lobia/ White Chana/ Kala Chana/ Dal Arhar/ Mixed Dal d. One seasonable Vegetable e. Raita/Curd (1 item) f. Salad Achar

Evening Tea

Dinner (Buffet) a. Rice of good quality (Basmati rice) b. Chapatti or Puri c. Dal (Sambhar/Rajma/Lobia/White Chana/Kala Chana/Dal Arhar/Mixed Dal d. One Seasonable Vegetable e. Raita/Curd (1 item) f. Salad Achar

List – 3 RATE FOR SPECIAL MENU FOR INTERNATIONAL PROGRAMMES

Bed Tea (with tea bag)

Breakfast (Buffet) a. Porridge OR Cornflakes OR Vermicelli with Milk boiled (200 ml) b. Slices of Toast with butter and Jam (20 gms.) c. Tea or coffee d. Real Fruit Juice e. 2 Boiled Eggs OR Omelet of 2 Eggs f. Vegetable items (one)

LUNCH/DINNER (Continental) (Buffet) a. One Seasonal Soup b. Rice/Fried Rice/Khush Khus (1 Item) (Basmati rice) c. Noodles/Pasta/Macaroni (1 Item) d. One Non-Vegetarian Dish of Mutton Curry/Chicken Curry/Fish Fried/ Butter Chicken/ Keema Mutter/ Seekh Kabab/ Shammi Kabab/ Tandoori Chicken/ Steamed Chicken (1 Item) e. One Seasonal Vegetable – withwhitesauce ORtomato puree– steamed quality seasonal vegetables (1Item) f. SteamedVegetable/Potato/ CabbageandMuttar/Mixed Vegetables (1 Item)g. One Dish of Dal – Rajma/White Chana/ French Fries h. Curd or Yoghurt i. SaladPapad and Pickle etc. j. Tea/Coffee k.DessertFruit:Custard:Fruit/IceCream/FreshFruit/FruitCream/ Gulab Jamun/ Gajar Halwaa (1 Item)

List –4 RATE FOR SPECIAL MENU (FOR NATIONAL PROGRAMMES)

Bed Tea – One Cup of Tea (Tea Bag)

Breakfast (Buffet) a. Porridge OR Cornflakes ORVermicelli with Milk boiled (200 ml) b. Vegetable cutlets or 2 Boiled Eggs or Omlet of 2 Eggs or Sambhar Vada/Idli/Upma/Parantha/Puri and Mashala Dosa/ Chhole Bhature c. Toastwith Butter (20 gms.) and Jam(20 gms.) d. Fruits Juice (Real) e. Tea or Coffee

Lunch (Buffet) a. Rice/Fried Rice/ Pulao (1 Item) (Basmati rice) b. Chapatti/Puri/Naan/ Missi Roti (2Items) c. Seasonal Kofta Curry/ Aloo Matter/ Aloo Tomato Curry (1Item) d. Paneer Dish (1 Item) e. Dal Plain/Sambhar/ Dal Fry/ Chole (1 Item) f. Raita/Curd (1 Item) g. Seasonal Salad h. Papad and Aachar i. Sweet/Fruits

Dinner (Buffet) a. Soup OR Cold Drink b. Seasonal Salad c. Plain Rice/ Pulao Rice (Basmati Rice) d. Chapatti AND Puri e. One Dish of Paneer f. Mutton Curry/ Keema Curry/ Chicken Curry (including Tandoori) (1 Item) g. Seasonal Dry Vegetable h. Dal Plain/ Sambhar/ Dal Fried Chana (1 Item) i. Raita OR Curd j. Papad and Aachar k. Sweet Dish and Fruits

Evening Tea (with Tea Bag)

List - 5 RATE FOR SPECIAL MENU (LUNCH/DINNER)

Dinner/ Lunch (Buffet) a. Cold Drink/ Juice, Soup (1 Item) b. Rice (Basmati rice) c. Chapatti/ Puri/ Naan/ Parantha/ Missi Roti (2 Items) d. Raita/ Dahi bhalla (1 Item) e. One Seasonal Vegetable f. Paneer Dish g. Dal/ Sambhar/ Rajma/ Kabuli Chana (1 Item) h. Chicken/ Butter/ Chicken Kadhai/ Chicken Roasted, Fish/ Mutton/ Mutton Kabab/ Grilled Meat/ Keema (2 Items) i. Seasonal Salad j. Papad and Achar k.Dessert–FruitCream/IceCream/Cake/RasMalai/Gajar Halwa/ Phirni/ Pudding (1Item)

Tea Plain (One Cup)

Tea with Biscuit

Coffee Plain (One Cup)

Coffee with biscuits

List - 6 RATE FOR WORKING LUNCH/DINNER & TEA

Working Lunch/ Dinner (Buffet) a. Rice/ Fried Rice/ Pulao (1Item) (Basmati rice) b. Chapatti/ Puri/Naan/ Missi Roti (2 Items) c. Seasonal Kofta Curry/ Aloo Matter/ Aloo Tomato Curry (1 Item) d. Paneer Dish (1 Item) e. Dal Plain/Sambhar/ Dal Fry/ Chole/ Rajma (1 Item) f. Raita/ Curd (1 Item) g. Seasonal Salad h. Papad and Aachar i. Sweets/Fruits

Add-on for Officer’s Party (Buffet) a. One Bengali Sweet b. One Khoya Sweet/ Pastry c. Vegetable Cutlet d. Samosa/Pakora/Chips e. Tea/ Coffee/ Cold Drink