( The licensee is required to provide meals i.e. Breakfast , Lunch , Dinner, Evening tea and Snacks as per the menu given below )
Sr Days Breakfast Lunch Dinner Evenin
. g tea n and o. Daily Snacks 1. Mo Seasonal Veg. Rajma +Chapatti Rice +Sabji Dal Mah Chane+ Veg +Chapatti Tea, nday Parantha +Raita +Salad +Pickle +Rice +Salad +Pickle+ Custard Coffee (Gobhi/Muli, Onion etc. )+Tea+ Pickle+ Butter/Curd or Bread+ Butter 2. Tuesda Seasonal Veg. Black Gram+ Rice +Chapatti+ Dal Sabut Masoor +Veg. Tea,Co y Parantha Raita +Veg.+ Salad & Pickle +Chapatti+ Rice+ Pickle +Salad ffee (Gobhi/Muli ,Onion etc.)+butter +Tea+ Pickle +Curd or Bread +Butter 3. Wedne Seasonal Veg. Black gram +Rice +Chapati Dal Moong+ Veg+ Chapatti Tea,Co sday Parantha(Gobhi/M +Raita+ Veg+ Salad &Pickle +Rice +Pickle +Salad +Gulab ffee uli, Onion etc.)+ Jamun(Hot)+Cheese chili/Egg butter+ curry Tea+Pickle+Curd or Bread+Butter 4. Thursd Seasonal Veg. Kari+ Chapatti +Rice +Dahi Dal Arhar+ Veg +Chapatti +Rice Tea,Co ay Parantha +Veg +Pickle +Salad +Pickle +Salad ffee (Gobhi/Muli,Onion etc.)+Tea+Pickle+B utter/Curd or Bread + Butter 5. Friday Seasonal Veg. Mah Dal(Black Tea,Co Parantha(Gobhi/M chole+Chapatti+Rice+Veg.+D Masoor)+Veg+Chapatti+Rice+Pi ffee uli,Onion ahi+Salad+Pickle ckle+Salad+Kheer etc.)+Tea+Pickle+B utter/Curd or Bread +Butter 6. Saturd Seasonal Veg. Mah Rajma + Rice +Sabji Dal(Moong Masar)+ Veg Tea,Co ay Parantha +Chapatti +Raita +Pickle +Chapatti+ Rice +Pickle +Salad ffee (Gobhi/Muli, +Salad Onion etc.)+Tea+ Pickle+ Butter/Curd or Bread +Butter 7. Sunday Bhatura+White Pulao +Dal Makhni Paneer+Curd+Rice+Chapatti+M Tea,Co Grams+Pickle+Tea +Raita+Salad ix veg+Pickle+Salad+Sweet Dish ffee or Black gram +Suzi Halwa+ Puri or Bread +Butter
In addition (special order on extra payment with prior information)
Maggi,Egg,butter bread for evening snack tea.
Curd (Verka,A Class) Egg Bhurji,Paneer only for Dinner. Salad to include cucumber,radish on alternate days as per season. Mess committee is formed in the beginning of every year. It will be constituted by representatives of every year ( total members will be 8-10 in number). Minor changes can be made with the consent of the mess committee. Utmost hygiene will be maintained. Cooks to be free from diseases. Surveillance of cooks and worker can be done by our Microbiology Deptt. Rate list of additional items may be quoted separately.