nit for hospital diet notice inviting open tender for hospital kitchen dietary items , sub heading 1 , rice (miniket)ir 36 grade or superior , masoor dal , moong (for sprouting) , white peas (for sprouting) , red chana (for sprouting) , rajma , peanut (moongphali) , sugar , tea , salt , refined oil agark grade - 1 , atta , turmeric powder , cumin powder , whole jeera , bay leaves (tejpata) , dried whole chili (sukhno lanka) , coriander powder , garam masala powder , curry powder , soya chunk , biscuits (marie gold) , cream cracker biscuits , bread , suji , ragi , bazra , zowar , dalia , flattened rice (poha/chide/ chira) , egg , chicken (fresh cut, leg & breast piece only) 50gms/ patient , fish (rohu) (fresh cut, ring/ gadda/ petti without head and tail) 50gms /patient , fish (katla) (fresh cut, ring/ gadda / petti without head and tail) 50gms/ patient , paneer , plain curd 80 gms cup (tok doi) , milk 500 ml pack pasteurized, homogenized, double toned milk , potato , onion , ginger , tomato , green chili , lauki/bottle gourd , green papaya , spinach , jhinga , kankrol , chichinga , potol , cabbage , cauliflower , carrot , beet root , raddish (mulo) , capsicum , green peas (motorsuti/ kadhaisuti) , lady finger , pumpkin , green banana , brinjal , squash , flat beans , bitter gourd , barbati , cucumber , chal kumro , drum stick (sajne data) , green coriander leaves , apple , guava , orange , mousumbi , mango , ripe banana