tender for providing catering services in 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)