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e t'4t ITRCTC GOVERNMENT OF INDIA MINISTRY OF RAILWAYS RAILWAY BOARD

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e t'4t ITRCTC GOVERNMENT OF INDIA MINISTRY OF RAILWAYS RAILWAY BOARD
GOVERNMENT OF INDIA
MINISTRY OF RAILWAYS
RAILWAY BOARD
I
No.201lnG-LW63115
New Delhi.Dated:9.10.2013
The GeneralManager
All Indian Railways.
e t'4tITRCTC
(CommercialCircularNo.C3of2013)
Sub:Revision of Menu/tariff of catering servicesin Rajdhani/Shatabdi/Duronto
Expresstrains.
The Menu & tariff of catering services for RajdhanilShatabdi/Durontoexpress trains was last
revised in the year 1999. Rajdhani/Shatabdi/DurontoExpress trains are the prestigious premier
trains of Indian Railway. Since 1999, the cost of raw materials used for catering serviceshas
increased manifold due to inflation etc. A review of menu and tariff has been done through
committeesset up by the Board to determinethe norms for apportionmentof catering chargesin the
fares of Rajdhani/Shatabdi/Durontoexpress trains. Accordingly, based on the committee's
recommendations,Board has decidedto revise the menu and tariff which are given as under. While
the chargesare revised, Board desires that the Railways should make perceptible and noticeable
improvementsin the standardand quality of on board catering servicesin keeping with the image of
these trains. Thus concrete and mandatory steps along with the instructions to ensure that the
servicesare upgradedare as under:1.1 Railwaysmust ensurethat with the revision of apportionmentcost and rationalizationof menu,
services are upgraded by visible and appreciable improvement in quality of preparation,
packagingand presentation.
1.2 Specialemphasisshould be given on the preparationof food in hygienic conditions and use of
brandedquality products. To ensurequality, only branded ingredientsand products of reputed
brandshaving pan-Indianvisibility shouldbe used.The consistencyof DalA/egetablesshould
be thick and not watery. Extra tea bags/coffee, sugar sachets and milk should be made
availableon demandto lAC/EC passengers.
This shouldbe mentionedin the menu card.
1.3 Fixed 5 dayscyclic menusas listed in Annexure-Ais to be implementedso as to ensurevariety
of items in the menu. Seasonalvariations in the 5 day cyclic menus may be undertakenevery
tlree months so as to include seasonalvarieties of vegetableand fruits.
1.4 The conceptof combo meal for Rajdhani/Durontoexpresstrains has been introducedin place
of regular secondmeal of the day where more than one meal servicesare provided. The third I
following meal shall be the regular meal and the sequenceof every altemate meal as combo
meal shall be followed for the particulartrain. At one point of time only one type of meal will
be servedin the entire train.
1.5 Improvementin packagingwith the use of high quality packagingmaterial must be ensured.
Packaging material should be of good reputed food grade and the manufacturing companies
shouldconform to ISO specification. Plasticglassesare not to be used. Casserolesshould be
at leastof 50 micron thicknessand good reputedgradetrays shouldbe used.All mealsserved
to 1AC/EC passengers
shouldbe on bonechina or good quality crockery.
1.6 Food must be presentedin most hygienic manner and all componentsof crockery,cutlery,
napkins etc. as approved/ specified by the CCMs must be supplied. Preferablydisposable
flasks
hygienic food gradecutlery/crockeryshould'beused.The old crockery/utensils/thermos
etc must be replacedby new onesperiodically.
NP--
I
l'7 ZonalRailwayshouldensure
thatthe
pantrycar staff must be in proper requisitenumber.ofstaffareprovidedon thesetrains.The
uniform *a rurt displaytheir iame
badge.The appearance
of staffmust be smart'cleanand
hygieni. *J rrrJy-ur, carryvalid
medicarcertificates.Staff
shouldberegularlysentfor
ffiingiliir';;ffi1-o.ou"
their skills in customercare.
l'8 Goodqualitypresentable
new revised
of differentitems must be ptintgo. Menu cards indicatingdetailedmenusincludingweight
,rp*ur.iy-r*-rrre Executlve/AC
First classesand for other
menucardshoul;
t
;lH:';.Ife
tt
;t3f,'fi::Xffi
:;ru;tJo.io1i,. *uit.rswho*i, pr...otthemto the
revised
menus
should
beprinted
in thetraymatswhilesupplying
theservices
l'l0Railwaysmust ensureconduct
of regularinspectionsand
surprisechecksof the kitchens
pantrycarsby deputingofficers
&
at variousterrets.ionarruil*uj.
-uJiJnrur. that the kitchens
areset up by the licenseeon the
railway pr.*ir., * far asp"rriur.
rli u.n". monitoringand
supervision'If kitchensare outside
the iaiiwa;;;;1r.,
th.y
Jo;ldiuu. *r. approvarof the
CCM.
1'llAs per cateringPolicy 2010,ISo
certificationand.thirdparty audit
opinionfeedbackschementta
along with passenger
io be put t; ;l;.;.'ihe. third parry
quarrerlyaudit shouldbe
donescientto::,'lln11
agencies
",jtti:oarent marureiwith regularperiodicityby reputedindependent
authorized,/prescribed
by the."il;;;,
with regurarin houseaudit.
"r""g
t'ttf"::X?::y::t5:*n.book
on catering
mustbeavalabre
in pantrycarsandbeprovided
to
1'13Toensurea visibleimprovement
in cateringservices
the-hygienicallypackaged
be loadedon trains and be tt*.a
mealsshourd
on ,.uini *oougi. ,.oil.yr. rne ticins.e
graduallyprovidepersonarized
is encouraged
to
;rrt,
of
mears_through
passengers
:::i.:r,.to
mear
trolleys
travellingby Rajdhani/Shatabdi/Du.;;;;*p.
to all
trains.rrre a"iign of trolley should
be
keeping
inview
lx5:T:f,lJ,ffi,H,il:lhoiities
th;'r".iliC;;;#fin
.ou.h",tohandre
2'
Menu for eachserv.iceis given
in Annexure-A,which shouldbe
uniformly adoptedby the
zonal Railways'Railwaysilut,
ho*.u.., makeadjustments
in serviceaccordingto the train
timingswhereverconsideredn.."rrury
and also.utlu. 5 daysalternatemenu
providea varietyin servicekeeping
with a view to
thetotal .or;;rhi; thefixed apportionment.
3' Newspaperan{
f'{r Neer PackagedDrinking water bottle are to be servedto the passengers
on boardshatabdi/Rajdhani/Duro"nto
Expr.rr"t uin, on complimentarybasis
part of apportionmentcost for
andit w'r not be a
cateringon uo*J. on" uoiu. or
t
iitr.'nail
packaged
Drinking water and newsp"ptt
trtoura.ggr"ppri.a a everypassenger. Neer
travelling for more tttatt )ohts
In casepassenger
is
on Rajdhaniio*onto trains, a second
Packaged
bottre of Ra' Neer
Drinkingwater should.il" uJ r.*.91"
,rr.iurr"ng.rs. In caseof trainsmanaged
Iicensees'Railway should-utt puy..nt
by
to
the
licensees
for supplyingnewspaperand Rair
NeerPackaged
Drinking w"tt tJ,rte costof these
itemsareseparately
includedin thefare.As
regardthe serviceof 5b0 mv1000
ml Rait n.., po* bottlein shatabdi
concerned'
expresstrainsare
instructioncirculatedvide Board's
Letter-no
. 2llllTc-lrtailiqdated 13.05
may be followed' ccM tuy .nru.e
.2013
the serviceof Rail Neer pDW bottle.
In caseof non
of Rail Neer botiler, ccv .uv
upp.o* the otherreputedbrands pDW
:J#i:::iof
for
4.
down.direction
shourd
becarcurated
ffi::.il1iltrffit*":i:lj,:fl:i::?1111::,0and
and
ilffiii,H?:i,1fl.1i::*:rti-6;;;;";#;:";t"#;.J:?::ilj:
:
j::::i:'-",'^':l:il;;;;;;T;#'il"ffi
.',"l,'Jil'f
;:l',':'it:1,;'::
includedon the
ii,h;;;;;# ;# il:r':iffi::#:
3*: :i":'::1,::T::'
;m "';
I l:'d:ro
catering chargesiln
ir of stati
ronsdueto variationin caierins
a
h-
services'It is advisedthat the actualchargesof catering
servicesas per the requirementof the
journeyof Rajdhani/Shatabdi/Duronto
Expresstrainssliouldbe addedto the basicfare andthe
amountso arrived will be roundedoff 19.the
next higher multiple of Rs.5/-. paymentof
apportionment
chargesto the caterersshouldbemadeacJordingto the
actualservicesrendered
to thepassengers
asper the following ratesgivenbelow:_
Type of service
Revised catering .ha.ge,
Revised catering charges to
to be disbursed to the included in fare (Inclusive
licensee without service presentservicetax
@8.66%.)
tax.
Evening
Tea
where
Evening
Tea
where
dinneris not served
Combomeals
2ACI3AC/CC
Typeof serviG
Revisedcateringchargesto Revised catering
charges to
be disbursedto the licensee included in fare (Inclusive
without servicetax.
presentservicetax
@8.66%.)
Evening
fea
wtrere
Evening Tea whel,e
dinner is not served
Typeof service
SL (Durontotrain
Revised catering chargesto Revised catering
charges to
be disbursedto the licensee included in fare (Inclusive
without servicetax.
presentservicetax
@8.66%.)
Evening Tea
5 . The differencebetweenthe chargesmentioned
in column2 and.3abovewould be available
with the Railwaysfor paymentor servicetax
etc. Due to changesin cateringchargesthe
licensefee be reassessed
andrealized.The cateringchargesindicatedin para
4 abovedo not
includechargesfor pT\ag-eddrinking water,newspaper,
beddingetc. as they are includedin
"for
the basicticket fare' Reimbursement these
,.-i.., will
"--be madeseparately
as per extant
guidelines..
] -lr/,)
\4,t4)-\ !.-
(\'\ /'
In \ h,
f\*.,'V-\
3
i
6'
Any applicabletaxeswhich are notified by
Govemmentof India (Ministry of Finance,Deptt.
of revenuenotifications)or StateGovernments
from time to time are to be collectedby the
zonalRailwavsfrom the passengers
of Rajdhani/sLtab;i-b;";;;i;;,
in the ticket fare.The
licenseeis to be paid the taxesiccordingiy
ruuj..i to proof of paymentby the licenseeto the
concerned
GovernmentAuthorities.
7'
Guidelinesregardingsupply of sugarfree
mears
on demandas per
existinginstructionissuedvideBoaid's
?^ *lb:ti: -q?r_sengers
letterno. ior3lTG-III
rcitndalted 1g.09.20r3
mustbe
mav decidethe diabeticmenu*trtin the prescribed
catering
charges
notified
ffH:t,:;Y:
8'
Guidelinesregarding.supplyof mealsfor
late runningtrains will continueto be followed
by
Railwaysas per existinginstructionissued
viae go;a's letterNo. zoognc-lrr/647l14dated
1 2 . r 2.2 0 1 2 .
9'
Guidelinesregarding.supply of free food
to the infants will continueto be followed
by
lnsiruction
friffil'ffi:Tr:il!|S
issued
vide
Board's
tetter
No.200#G-rrv63u2
pt-tcc
1 0 .Brandsof cateringitemsto be served/used
asperAnnexure-B.
for cookingin Rajdhani/Shatabdi/Duronto
trainsis
1 1 . In caseof shatabdiExpresstrains
wherethereare no servicesprescribed for
short distance
passengers
betweentwo pair of stations,a cup of
Tealcoffee
should
be servedto such
passengers
freeof charge'To adjustthecostof tialcoffe.,
packaged
of
drinkingwater
(sealed)should be servedto zuch
1g]u:.,
furr.ng"r, in place of I litre pDw Rail Neer bottle.
pavmentto the licenseeTdepartmental
&tering will be madefor 1 litre pDW Rail
fiffi:?J:e
12' rn 1AC/Executive
class,personalized
services
areto beprovidedincludingchoiceof meals.
13' sale of tea/coffee,aerateddrinksjn
tins/bottles,juices in tetra pack, lassi,chhach,
nimboos,
etc' as per approvedbrandswould be permittei
r"i r"r". This wouli b. u n"w conceptsince
presently'no saleof eatableshas been
p.*ti;;J;;
Rajdhani/shatabdilDuronto
trains. zonal
Railways should ensure that only tealcoffee,ae.rategdrinks 4uicevmitt, lassi, chhach,
nimboos'etc' arepermittedfor sale.No
otrr., p*tug.d ir"*, arepermittedfor sale.
ccMs of
zonalRailwaysshouldapprovethe items/b.*d,
ioiiJ. @bcal/regularMRp. Thelicensefee
for saleof theseitemstttutt u. (d,10%
of the saleassess"d.
This licensefee is to be collected
thelicensees
aftJensuring
;:!ffi:tinrtom
realistic
assessment
of suchsaleasperthecatering
14' Railwayshouldensurethat instructions
containedin this letterarewidely circulatedto
the field
units/licensees
and Railway should satisfy trr.rr.tu.,
about
improvement
made
before
disbursingthe revisedapportionment
charges.
l5' Therevisedmenuandtheapportionment
costwill comeinto forcew.e.f. 17.10.2013.
l6' In thecaseofticketsalreadyissuedat-pre-revised
rates,it shouldbe ensuredthatthedifference
in faresandotherchargeson or afterll .to.zotz
i,
,.cou.."d by TTEson thetrainsduringthe
journeyby passengers'
In caseof caJel_ns
chargesbeingreducedno refundshallbe made
by
railways' commercialinspectorsand TIA
sholra uisit all importantstationsand ensure
that
andtickeisi;u; aspertherevisedrates.commercial
3f,:fjr::i::,:1":r^.,:^1T,1:.ui.d,
officers
should
also
make
surprise
ch.ck,
ilil;;;#;ffi 'qrwL'crL##Jffi;:ffirl;3j
tus rarssan
are levied
with effect from l i.to.zotl
at the revisedrates.
,
\,
' 17' This
issueswith the conculrenceof Finance
Directorateof Ministry of Railways.
Kindly acknowledged
the Receiptof this letter.
D A : A n n e xu re A & 8 .
,
No.201lnc-IIV63t/s
RailwayBoard
New Delhi,Dated: 9.10.2013
copy to: FA&cAo, All IndianRailways,
for information& necessary
action.
ForFinancialCommissii
copy to: ccM, Ail zonarRailways,for
informationandnecessary
action,
AccountsII, F(s)n, F(comml),TC(rates),
TC(CR),TC-II,andHealthBranches
of RailwayBoard.
(K.{yadav)
Director ( Tourism &Catering)
RailwayBoard
r\,\HN-
h,
(
D
i
J
ANI\'EXURE.A
i
Item
Nos. Weight
(ems)
Digestive
biscuit
brandednutri
choice
r.5-2
Tea bag
2
Liquidmilk
sachets
a
a
a
Menu set3
Menu set4 Menu set5
Biscuit
Biscuit
Biscuit
Biscuit
Biscuit
Tea/coffee
kit
Tea/coffee
kit
Tea/coffee
kit
Tealcoffee
kit
1
I
Sugar/sugar
freesachets
Coffeeor
a
Menu set2
2
Tea coffee kit
a
Menu setI
I
Tea/coffee
kit
5
Absorbentpapernapkinofgoodqua|itynotsyntheti.@
Brand is to be servedas per annexure.
Servicein tray with Mat.
Cup and Thermosof StandardFood Graile material.
All meals served to IAC/EC passengersshould be on bone china
crockery.
Item
Nos.
Cornflakes
with milk &
sugar
Bread Basket
I
2
Marmalade/
Hunny
sachets
Butter chinlet
Weight
Menu set I
Menu set2 Menu set3
(ems/ml.)
25
Cornflakes
with milk & sugar
50
l5
I
Veg dish
8 -l 0
Dlrceswhrte bread/brown bread/croissant/Multigrain bread/oat/
milk bread.
Marmalade/ Hunny sachets
uutter chlDlet
2 Veg cutlet
(5Ogms
each)
with finger
chips&
boiledpeas
(25gms)
OR
I
Non-Veg.dish
(P
Menu set4 Menu set5
Chana
Kulcha
(150g)with
curd
(l00gms)
& pickle
2 Sruffed
Paratha
with curd
(l00gms
each)&
pickle
2 Besan
ChilaWith
chutney
(100
gms)&
curd
(l00gms)
2ldly &2
Vada/Idli
& Upma
(l00gms)
with
Sambhar&
coconut
chutney(10
0 gms)
Capsicum/On Onion/Tom Onion/Tom Plain
Capsicum/
ion Omelette ato
ato
omeletteof Onion
of2 eggs
omeletteof scrambled 2 eggswith Omelette
with finger
2 eggswith of2 eggs
finger
of2 eggs
chips&
finger
with finger chips&
with finger
boiledveg
chips&
chips&
boiledveg chips&
(25gms)
boiledveg boiled veg (25gms)
boiledveg
(25gms)
(25gms)
(25gms)
/^\ \
tn
\w
I
T\
6
-!
I
I
I
i
l
Assortedfruit
rL ;asket
Tomato
kel"hup
l 00-l50
I
Salt & pepner
Tea /Coffee
kir
Apple/Orange/BA;na
t omato ketchup
l5
I
-
I
Sugar /sugarfree
Coffee/Teabag-t (1.5/2g.)
"*,! w PwPIJsrsacnels eacn
o Absorbentpaper
napki^nofgooaquutiry@
n Ol Sood nrrolif., -^*
o
a
a
a
a
Brandis to be,"-"d
",
Service in tray with Mat.
Cup and Thermos of Standard
Nos.
Soupwith
soupstick-2
(packed)
branded &
!gll".chiptet. l
BasmatiRice
I
Weight
Menu set I
Jgms/ml.)
l50ml
Crdmeof
Peasrice
100
I
r00
Veg. dish
z raralna/4
RumaliRoti
Non-veg.dish
"u.d
Picklesachets
Salt& pepper
-(each)
DesertCourse
I
t
100
l5
=__
Rron.lo.|
a
v"g.
gravy
Hakka
Noodles.
(l50gms)
2 paneer
Cutlet
( I50gms)
Chicken
Koasted
Manchurian chicken
(l50gms) (l50gms)
chicken
I00 gm
^,,--r
I
Salt& peppereach)
I
Vanltalce
Veg.Sweet
cornsoup
Lemon
4 Rumali
roti
Dal
Makhani
Sambhar
/Raima
Shahi
Paneer
Do
Pyaza
(l50gms)
paneer
(7Osns)
Murg
Jalfarezi
(ls0gms)
chicken
100gm
paneer
(l50gms)
paneer
(70gms)
I Fishfry
with Tartar
saucewith
potato
fingers
(150gms)
--.;--:---
Pista I cutauffin Z Butter
Kulfi
I pcs.(50ems
scotchIce
(60m1) leach)/
cream
I BrandedKheer (eoml)
(100e)
I f-ar tum
(60m1)
|
I
i
-"l"."ff:j:
- not'ro
ffi;ffi ixff;J f,",:_l
Absorbent
Menu set5
PinLl. "^^i
(e0ml)
a
pcs.
Boiled
Manchurian veg.
Arhardal
lKabuli
Chana
cl 'eam
a
Veg. Sweet Creamof
corn soup. Tomato
Uontlnental Dhania
ieera
Brown
4 Plain
Bread4
Roti
Brown
Bread4
pcs.
paneer
(l50gms)
paneer
_(70ems)
chicken
buttermasala
(15Ogms)
chicken100
gm
I
a
Fried
Naqnat
OR
veg. Hot &
Sour soup.
Menu set4
Soup.
l0 gms
100
Dal
Menu set2 Menu set3
Tomato soup
20 gms
Paratha /Plain
roti
o
Food Grade
material.
AII mealsservedto IAC/EC;;;r;;.,
shoutd
Stainless
steelcuflerywrappedin clothlapkin. be on bonechina crockery.
Item
Branded
by Railways..
p".;;;il;;:
,4Pcr lrapKl n o l
Servicein tray with Mat.
All mealsservedto IAC/EC
passengersshould be on bone
china crockery.
Stainless
steelcutlerywrappedin cloth
napkin.
. 0 l,^i
WIY--\r
r^\
tN\ n
ou-t----'-\JN\tovl
{1
T
f
I
Salted
/lVlasala
peanuts
/Roasted
Branded
Sweetswith
option sugar
free sweet
Paneer
KathiRoll
Moongdal
Burfi /
coconut
burfi
Sugar /sugarfreelachet - I
Coffee/Tea
bae-t fl.
o
o
.
o
(7g.)Liquidviil. raihet-lGil
rrrr v ' vu uJ \a'way
|trand is to be served as per unn"*ur".
Service in tray with Mat.
Cup and Thermos of Standard Food
Grade material.
All meals served to IAC/EG passengers
should be on bone china crockerv.
Menu set2 Menu set3
Salted
/lVlasala
peanuts
lRoasted
Salted
/tr4asala
peanuts
Branded
Sweetswith
option sugar
free sweet
Rumali
Roti Roll
Moongdal
Burfi /
coconut
burfi
FlavouredM']k in
Jrl-rupu
approved,by Central
/State/UT
Governmen,
una*t'o aremember
of
National Cooperative Federation of
IndianQ.{CDFI) and /or
underthe aegisof OperationFlood o.on.urn-"
Sugar/sugarf.eeJactret
-t (7g.)LiquidHAiltsuctet-(d
a
by Railways.
a
a
a
Cup and Thermos of Standard Food
Grade material.
All meals served to IAC/EC puss.ng.",
should be on bone china crockerv.
(\
It
t-f
I
I
i
Item
Nos. Weight
Menu set I
Menu set2 Menu set3 Menu set4 Menu
set5
(ems)
BiscuitsMarie
2
l 0 -l 5
Biscuit
Biscuit
Biscuit
Biscuit
Biscuit
Tea coffee kit
I
Sugar/sugar
7
sachets
Tea./coffee Tea/coffee Tea/coffee
Coffeeor
I
1.5-2
Tealcoffee Tea/coffee
kit
Teabas
kit
I
kit
2
kit
kit
Milk creamer
5
sachets
o Absorben
ADsorDenr
paper napkin of goodquarityoot ryoth.ti.
ffioved by Railways.
a
"
Brand is to be servedu. p..
",
a
"on"*u.".
Servicein tray with Mat.
I
1
Cup and Thermos of Standard Food
Grade material.
o
Nos. I Weighr
Veg. dish
(with tomato
ketchup)
Menuset2
Butterchiplet
2 Veg. cutlet
(5ogmseach)
with finger
chips&
boiled peas
(25gms)
Menu set3
Chana
2 Stuffed
Kulcha
Paratha
(100gms) (l00gms)
with curd
with curd
& pickle
100gms &
( 1 5 0g m s ) pickle
OR
Capsicum/OnOnion/Tom
ion Omelette ato
of2 eggs
omeletteof
with finger
2 eggswith
chips&
finger
boiledveg
chips,
(25gms)
boiledveg.
Non-Veg.
Dish (with
tomato
ketchup)
Onion/Tom
ato
scrambled
of2 eggs
with finger
chips,
boiledveg.
2 Besan
2ldly &2
ChilaWith Yada/
chutney
2ldliwith
(100gms) Upma
&curd
(100gms)
(l00gms
with
each)
Sambhar&
coconut
chutney
Plain
Capsicum/
omeletteof Onion
2 eggswith Omelette
finger
of2 eggs
chips&
with finger
boiledveg. chips&
(2sgms)
boiledpeas
FlavouredMlk in.tetrap
.1i*
approved,by Central/StateruTGovernment
andwlio arememberof
National CooperativeFederationof
Indian(NCDFI) ana lii
underthe aegisof OperationFlood
Salt& peppersachets
each
Sugar/sugarfrie sachet- t (7g.)Milk ...ur"id.t*t
a
o
r
Absorbentpaperountin
'
Brand is to be served p"" uon.*r..
",
Servicein tray with Mat.
Cutlery & crockeryof standardfoodgrade
material.
\W
w?
-l(d
-)
Item
Soupwith
soupstick-2
(packed
braned)&
buffer chiplet.
BasmatiRice
Nos. Weight
Menu set I
(ems/ml.)
l 5 O m l Crdmeof
Tomato.
20 gms
I
8-10gms
100
Peasrice
Paratha lPlain
roti
r00
Dal
100
Veg. dish
OR
I
Non-veg.dish
Branded curd
Pickle sachets
Salt & pepper
(each)
DesertCourse
I
r00
I
15
I
Menu set3
Menu set4 Menu set5
Veg. Sweet Crdmeof
corn.
Tomato.
Veg. Sweet Crdmeof
corn.
Tomato.
Plainrice
Dhania
ieerarice
Jeerarice
4 Roti
4 Rumali
4 Plain
Roti/2
Roti
Lachha
Paratha
Arhardal
PanchrangaMakhani
Dal
/Kabuli
Dal /
Dal/Rajma Mahanni I
Chana
Rajma
kabuli
chana
Kadhai
Matar
2 paneer
Shahi
paneer
paneer
Cutlet
paneer
(l00gms)
(100gms) (l00gms) (100gms)
paneer
paneer
paneer
(5Oems)
(50gms)
(50ems)
chicken
Chicken
Murg
Chicken
buttermasala curry
Muglai
DoPyaza
(100gms)
(l00gms) (l0Ogrns) (100gms)
chicken(50
chicken(50 chicken(50 chicken(50
gms)
gms)
gms)
gms)
Brandedcurd
Pickle sachets
Salt & pepper(each)
Vanila Ice
cream
(90m1)
I
o
o
o
o
r
2 Paratha
Menu set2
PistaKulfi
(60m1)
Gulabjamu
n 2 pcs.
(50gms
each)/
Branded
Kheer
(100e)
Butter
scotchIce
cream
(e0ml)
Absorbent paper napkin of good quality not synthetic as approved by Railways.
Brand is to be served as per annexure.
Service in tray with Mat.
Crockery of standard food grade material.
Stainlesssteel cutlery wrapped in napkin.
,r\
W/o
Lemon
4 Rumali
roti
Sambhar
PaneerDo
Pyua
(l00gms)
paneer
(50ems)
Murg
Jalfarezi
(100gms)
chicken(50
ems)
Kesarkulfi
(60m1)
Menu set3
SaIted
/IVfasala
peanuts
/Roasted
Rumali
Roti Roll
Branded
Sweetswith
option
sugarfree
sweet
Sugar/sugarE-iilhet _l (7g.)Milk
.."ur.r
Coffee/Teabal -t (1.512
Absorbentpaper
"
Brand is to be served
u, pu"-"on"*u.". "
Servicein tray with Mat.
a
a
.
G.r*il I (3d
by Railways.
Cup and Thermos of Standard
Food Grade material.
Menu set5
Salted
lVlasala
peanuts
lRoasted
m/Chana
Branded
Sweetswith
option
sugarfree
sweet
Gulabjamu
n/
Rasgulla
TomatoKetchup
_
Sugar/sugarf.i. sucfi.t-t ( /g.J Mltk
creamersachet_l(5g),
Coffee/Tea
-1
bae fi.
a
a
a
a
Absorbentpapernapkin of goodquarity
not syntheticas approvedby Ra'ways.
Brand is to be servedu. p""-unn""u.". "
Servicein tray with Mat.
Cup and Thermosof StandardFood
Gradematerial.
tr
C-@-
I
I
I
I
-tt i
--
Menu set5
Main course
veg.
OR Main
courseNon
veg.
2Lacha
buttermasala paratha
(l50gms)
( 1 0 0 g&)
Chicken100 Muglai
gms& 2
chicken
Paratha
(150e)
(100gms)
Chicken
Chicken
Biryani
( l50gms)
with Raita
(100g)
Chicken
butter
masala
(l50gms)
Chicken
100gms&
2Paratha
Chicken
Biryani
(lsOgms)
withRaita
(100g)
touq*trn
capsicum
/stuffed.r:lol.oTted chicken(100g)
& boiledveg.(50g)
& m_acroni
A{oodles(50g)with tor;;r;;".
Branded curd
Branded
Sweetswith
option sugar
free sweet
a
a
fffii:i:oo"o"-
a
Servicein tray with Mat.
a
a
a
Moong dal
Burfi /
coconut
burfi
Cup of Standard Food Grade
material.
Cutlery& crockeryof standaJi""j
g*0" material.
Stainless
steelcutlerywrappedin napkin.
IW
,r
t,
Ad-l
W
I
tO
l/*
Menu set2
Menu set4 Menu set5
Tea coffee kit
in good
quality paper
Tea"/coffee
kit
Item
Nos.
Veg.dish
Weight
Menu set I
(ems/ml.)
2 Veg cutlet
(50gmseach)
&2bread
slices(50g)
& butter
chiplet
Tea/coffee
kit
Tea/coffee
kit
Menu set2
Menu set3
Menu set4 Menu set5
Sruffed
Paratha
(l00gms)
with curd
(100gms
each)
2Yeg.
cutlet(50
gmseach)
&2bread
slices(50g)
& butter
chiplet
Omelette
of2 eggs&
2 bread,
slices
(5Ogms)
&
butter
chiplet
Upmavada
(100gms)
with
coconut
chutney&
sambhar
(l00sms)
Omeletteof 2 2 boiled
eggs&2
eggs&2
breadslices breadslices
(50gms)&
(5og)&
butterchiplet butter
chiplet
OR
Non-veg.Dish
with
tomato
ketchup
l5 gms
Salt& pepper
sachets
I
I
Tea coffee kit
in good
quality paper
cup
I
Tea/coffee
kit
Idlivada
(l00gms)
with
coconut
chutney&
sambhar
(100sns)
scrambled Plain
of2 eggs& omeletteof
2bread
2 eggs&2
slices(50g) breadslices
& butter
(sOg)&
chiplet
butter
chiplet
Tealcoffee
kit
Tomatoketchup
Jalt dgpeppersachets
Sugar/sugar
1
Tealcoffee
Tealcoffee Tea/coffee Tea/coffee Tea/coffee
sachets
kit
kit
kit
kit
kit
Coffeeor
1.5-2
Teabae
2
Milk creamer
5
I
sachets
a
Absorbentpaper napkin of goodquality not syntheti. upp.or;d by Ruilr*y"
a
".
Brand is to be servedas per annexure.
a
Servicein tray with Mat.
a
Cup of StandardFoodGradematerial.
a
Cutlery & crockeryof standardfood gradematerial.
44
&0-
la7
1)
Item
Nos. Weight
Menu set I
(gms/ml.)
I
100
Jeerarice
Rice
Roti
Dal
r00
Veg.Dish OR
100
100
I
Non-veg.Dish
r00
Branded curd
r00
Salt & pepper
a
a
a
a
I
Menu set2 Menu set3
Menu set4
Menu set5
Plainrice
Dhania
Pulaorice
Jeerarice
-lsgr .r I ll;t
2 Paratha
4 Roti
5 P*.i
4 Roti
Pachranga Moong dal Arhardal
dal
Mix seasonal Mix
Mix
Mix
veg.
seasonal
seasonal seasonal
veg.
veg.
veg.
Chicken
Chicken
Chicken
Chicken
curry
curn/
CUITY
curry
Curd
Uurcl
Curd
Curd
2Paratha
sambhar
Arhar dal
Salt& pepper Salt&
sachets
pepper
sachets
Salt&
pepper
sachets
Absorbent
papernapkinorgoooquuri.,-not
synthetic
u,
Brand is to be served as per unn"*rr".
"pp.*ffi
Mix
seasonal
veg.
Chicken
curry
Curd
Salt&
pepper
sachets
Salt&
pepper
sachets
nuirffi
Servicein tray with Mat.
Cup of StandardFood Gradematerial.
Item
Nos.
Snacks
With tomato
ketchup
Weight
MenusetI
(ems/ml.)
50gms Samosa
Menuset2 Menu set3
Menuset4 Menu set5
Kachori
Samosa
Kachori
Tealcoffee
kit
Tea/coffee
kit
Masala
vada
Tea coffee kit
in good
quality paper
cup
Sugar/sugar
sachets
Coffeeor
I
Tea bag
I
Milk creamer
sachets
I
7.00
r.5 -2 .0 0
2.00
Tea/coffee
kit
Tea./coffee Tea/coffee
kit
kit
s.00
o Absorbentpaper napkin of goodquarity
not syntheticas approvedby Rairways.
o Brand is to be seryedas per annexure.
o Servicein tray with Mat.
tw
G-P-
lI )/-rrl
ANNEXURE.B
/used for cookine in Raidhani/Shatabdi/
Duronto trains
SN
Items
Brand nameor Manufacturer
lAC/EC
Corn flakes
2
Bread
J
Tomatoketchup
Butterchiplet
Honeysachets
Pickle sachets
4
5
6
Curd
8
Teabags
9
Coffee
l0
ll
Juicesin tetra
pack
Aerateddrink
l2
FlavouredMilk
l3
t4
Biscuits
LiquidMilk
Creamer
l5
t6
t7
Milk creamer
sachets
Confectionery
lce cream
l8
Cookingoil
l9
Namkeens
20
Saltedpeanuts,
chanaroasted
(w
Kellogs
Britannia,HarvestGold
HLL (Kissan),Nestle.Heinz
Amul, Britannia,Nestle
Dabur,HoneyHut
Mothers, HLL ( Kissan),
Tops,MotherDairy
Mother Dairy,Amul, Nestle,
Verka,vita, Viiaya
Twinning's
2AC/3NCC
Britannia^ Harvest Gnld
HLL (Klssan),Nestle,Heinz
Amul, Britannia.Nestle
Dabur,Honey Hut
Mothers,HLL (kissan),
Tops,
N[qlherDairy
Mother dairy, Amul, Nestle,Verka,
Vita. Viiava
HindustanLever (Taj Mahal,Brook
Bond), Tatatetley (Tata),
Twinnins's
Nestle
Nestle,HindustanLever(Bru.
Brook Bond)
Dabur(RealActive),Pepsico Dabur(Real),PepsicoIndia
India(Tropicana100%)
(Tropicana),Tunip Aero (Onius)
HindustanCocacola.Pepsico HindustanCocacola,PepsicoIndia
India
Amul, Nestle,MotherDairy, Amul,Nestle,MotherDairy,VUay,
Vijaya, Verka,Vita
Verka,Govt.co-operative
dairies,
Vita
Britannia
Nestle,Amul
Britannia. Parle-G.
Nestle,Amul
Nestle,Cadbury,Parle
Kwality walls, Mother Dairy,
Amul, Vadilal
Marico (Saffola),Sundrop,
Adani Wilmar (Fortune
Refinedoil), MotherDairy
(DharaRefinedoil), Nutrela
(Soyaoil) Naturefresh(Acti
lite)
PepsicoIndia, Haldiram,
Bikano,Bikanerwala
Haldiram,Bikano,Pepsico,
Bikanerwala
Nestle,Cadbury,Parle
Kwalitywalls,MotherDairy,
Amul.Vadilal
Marico (Saffola),Sundrop.Adani
Wilmar (Fortunerefinedoil),
MotherDairy (Dhararefinedoil),
Nutrela(Soyaoil) Naturefresh
(Acti lite)
PepsicoIndia, Haldiram,Bikano,
Bikanerwala
Haldiram,Bikano,Pepsico,
Bikanerwala
t6
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