tender for catering services for guest house, seminars, hostels and canteen; bread pakora- 1 pc. 80 gm. for canteen 9 vegitable pakora 100 gm.for canteen 10 dhokla 2 pcs. ( 70 gm.total ) with saucefor canteen 11 sweets ( gulab jamun / rasgulla ) -1pc. 50 gm. 12 veg. patties- 1 pc. 100 gm.for canteen 13 paneer patties- 1 pc. 100 gm.for canteen 14 cream roll- 1 pc. 100gm.for canteen 15 pastree - 1 pc. 50 gm.for canteen 16 samosa / kachauri / aloobada-1pc. 70 gm.for guest house 17 bread pakora- 1 pc. 80 gm. for guest house 18 vegitable pakora 100 gm.for guest house 19 dhokla 2 pcs. ( 70 gm.total ) with saucefor guest house 20 sweets ( gulab jamun / rasgulla ) -1pc. 50 gm.for guest house 21 veg. patties- 1 pc. 100 gm.for guest house 22 paneer patties- 1 pc. 100 gm.for guest house 23 cream roll- 1 pc. 100gm.for guest house 24 pastree - 1 pc. 50 gm.for guest house 25 for canteenthali one ( 1 ) dal fried / dal makhani / rajma / pakoda curry in dahi / chole -150gm. ( 2 ) seasonal vegetable / kofta curry / paneer dish -100 gm. ( 3 ) chapati-6 pcs. -25gm each. ( 4 ) rice-150 gm. ( 5 ) chutney ( 6 ) pickle ( 7 ) papad ( 8 ) dahi / raita-100gm. ( 9 ) salad-50 gm. ( 10 ) sweet-1pc. 50gm. ( gulab jamun / rasgulla ) . 26 for guest housethali one ( 1 ) dal fried / dal makhani / rajma / pakoda curry in dahi / chole -150gm. ( 2 ) seasonal vegetable / kofta curry / paneer dish -100 gm. ( 3 ) chapati-6 pcs. -25gm each. ( 4 ) rice-150 gm. ( 5 ) chutney ( 6 ) pickle ( 7 ) papad ( 8 ) dahi / raita-100gm. ( 9 ) salad-50 gm. ( 10 ) sweet-1pc. 50gm. ( gulab jamun / rasgulla ) . 27 for conferencethali : oneminimum two items from ( 1 ) paneer dish and ( 1 ) vegetable / kofta curry from item 2 as decided by conference organizers. other items remains as such. ( 1 ) dal fried / dal makhani / rajma / pakoda curry in dahi / chole ( 2 ) seasonal vegetable / kofta curry / paneer dish ( 3 ) puri / tava roti / tandoori roti / chapati ( atleast 02 type roti ) ( 4 ) rice / pulav- ( 5 ) chutney ( 6 ) pickle ( 7 ) papad ( 8 ) dahi / raita- ( 9 ) salad ( 10 ) sweet ( gulab jamun / rasgulla ) . 28 for hostel ( monthly basis ) thali one lunch and one dinner ( 1 ) dal fried / dal makhani / rajma / pakoda curry in dahi / chole -150gm. ( 2 ) seasonal vegetable / kofta curry / paneer dish -100 gm. ( 3 ) chapati-6 pcs. -25gm each. ( 4 ) rice-150 gm. ( 5 ) chutney ( 6 ) pickle ( 7 ) papad ( 8 ) dahi / raita-100gm. ( 9 ) salad-50 gm. ( 10 ) sweet-1pc. 50gm. ( two days in a week- gulab jamun / rasgulla ) .one break-fast ( each day any two items from below mentioned ) 01samosa / kachori / aaloo bada / bread pakoda / vegetable pakoda / dhokla / poha / paranthaa 80 gm.02. tea / cofee twice in a day ( all menu shall be decided by the wardon of the concerning hostel )