Supply Of Catering And Bakery Services To Kranthi Veera Sangolli Rayana Sainik School At Sangolli Village Belgavi Dist.-Badam Milk ( 100 Ml , Coffee ( 100 Ml , Tea ( 100 Ml , Milk With Boost ( 100 Ml ) , Milk ( 100 Ml ) With Oats 1 Butt-Karnataka

Supply Of Catering And Bakery Services To Kranthi Veera Sangolli Rayana Sainik School At Sangolli Village Belgavi Dist.-Badam Milk ( 100 Ml , Coffee ( 100 Ml , Tea ( 100 Ml , Milk With Boost ( 100 Ml ) , Milk ( 100 Ml ) With Oats 1 Butter 20 Gms Sachet Per Cadet Per Serving. 2 Jam 20 Gms Per Cadet Per Serving. 3 Bread Slice At Least 4 Pieces Of Weight 15 Gms And Size 4 X 4. 4 Sauce 8 Gms Per Head ( Two Table Spoons ) 5 Egg Curry To Have Two Eggs ( Fried ) Per Serving. 6 Chicken 150 Gms Per Cadet Per Serving Without Skin. 7 Paneer 100 Gms Dry ( Fried ) And Peas 50Gms Per Cadet To Be Used For Mutter Paneer Curry. Dal, Pulses, Rajma And Chole 25 Gms Dry Per Head Per Serving To Be Served In Thick Gravy Of 8 Onions And Tomatoes 9 Idlis At Least 03, Each 50 Gm And Vada At Least 02, 75 Gms Each Per Serving. Pulao / Biryani / Jeera Rice When Served Atleast 400Gms Each To Be Served And Additional Serving 10 Given If Demanded. To Be Served In Hot Cases. 11 Coconut Chutney To Be Of Thick Consistency And Should Not Flow ( Min 30 Gms ) 12 Milk ( 150 Ml ) From Nandini Dairy ( Without Water ) And Bournvita / Boost 10 Gms Per Serving 13 Badam Milk / Ragi Malt ( 15 Gms Powder Per Serving ) / Tea / Coffee - 100 Ml 14 Dry Vegetable When Served Atleast 100 Gms Per Serving 15 Each Fruit Serving Should Be Atleast 100 Gms 16 Curd ( Nandini ) To Be Served 80-100 Gms Without Water 17 Gulab Jamun 2 Per Cadet Weighing 40-45 Gms Each. 18 Only Chakki Aatta ( Flour ) To Be Used For Chapatis And No Maida To Be Used. 19 Rice / Fried Rice To Be Served ( 150-200 Gms Per Head ) And More To Be Served If Demanded. Chapatis / Pooris / Bhatooras At Least 3 Per Head ( 6 Dia And Weighing Minimum 50 Gms Each ) And More To Be Served If Demanded. To Be Served In Hot Cases. 1 Hot Case Per Table ( 30 20 Chapatis ) Set Dosas / Ragi Dosa At Least 4 Per Head ( 8 Dia And Weighing Minimum 100 Gms Each ) And 21 More To Be Served If Demanded. To Be Served In Hot Cases. All Vegetables / Dal / Porridge Etc With Gravy To Be Served In Bowls ( 150 Ml ) And Not In Plates. 22 If Required To Be Served Second Time 23 Dry Sabji ( Palya ) - Min 100 Gms Per Head 24 Food Items From One Meal Are Not To Be Used For Another Meal. 25 Salad: Minimum Of 2 Pieces Each Of 3 Different Vegetables ( Out Of Cucumber, Onion, Radish, Carrot, Tomato Or 26 Beetroot ) To Be Served For Salad. 27 One Papad Per Cadet Being Served Should Be Crisp And Not Soggy. 28 Food To Be Cooked In Hygenic Condition With Branded Refined Oil. 29 01 Waiter Per 30 Cadets And One Cook Per 150 Cadets. 1 Sauce - Maggie / Kissan Or Equivalent Brand 2 Butter - Amul / Nandini Or Equivalent Brand 3 Badam Powder – Nandini / Mtr Or Equivalent Brand 4 Refined Oil - Sunpure / / Sun Drop / Saffola Or Equivalent Brand 5 Milk - Nandini Milk ( For Drinking / Tea ) 6 Curd - Nandini 7 Rice – Balaji / 24 Carrot Gold / Maruti / Sona Masuri Or Equivalent Brand 8 Atta - Ashirvad / Annapurna / Chakki Fresh - Ice Gold / Double Nandi Or Equivalent Brand 9 Toor Dal – Shivling / Ganesh Or Equivalent Brand 10 Masala / Spices – Mtr / Aruna / Mdh / Everest Or Equivalent Brand 11 Tea Powder - Red Label / Kannan Devan / Tata Tea / 3 Roses / Taj Mahal 12 Jam - Kissan Or Equivalent Brand

INR 1130 /-

INR 90000.0 /-

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