BreakfastA.

Basic
There would be two choices for breakfast. A student shall choose one of the following
two choice on a particular day.
I) One among the following items shall be served on a particular day. The schedule will be decided
by mess committee.
I) Idli ,vada , Sambhar, coconut-penut chutney,tea,seasonal fruit II) varities of paratha ,
Aloo-Chana Sabji/Dahi , Boiled Egg(1)/ seasonal fruit ,tea III) Poha,Aloo mutter, shev,
pyaj, seasonal fruit , tea IV) Puri , Aloo-chana sabzi, seasonal fruit , tea V) Dosa ,
sambhar, chutney(coconut-penut), seasonal fruit , tea VI) Aloo Paratha, Dahi,Mango
pickle, tea ,seasonal fruit VII) Upama , Groundnet-coconut chutney , tea, seasonal fruit
VIII)Uthappam, Groundnet-coconut chutney , tea, seasonal fruit ,etc. IX) Kachori- Aloo
chana, seasonal fruit,tea

II) Toasted Bread in any one of the variants - Honey & Oats Bread, Multi-Grain Bread, 100%
Whole Wheat Bread and Multi-Fiber Bread Consisting 6 slices with butter and fruit jam ,
tea,seasonal fruit

B. Add-on
I. Boiled egg ii. Butter iii. Seasonal fruit iv. Omlette v. Milk vi. Coffee

Lunch & dinnerA. Basic

All the following items shall be served in both lunch and dinner. A schedule of the items in * and
** for a month shall be decided by the mess committee in consultation with the caterer
(a) Indian bread (plain tawa roti) (b) Plain Rice (c) Seasonal vegetable* (d) Dal** (e)
Saambaar/Rasam(3 days) (f) Aloo-bhujia+seaonal-vegetable (5 times in a Week) (g) Green salad
h) mango pickle/papad(3 days)
A variety of vegetables shall be served( Quantity of potato should not exceed 30% in any
vegetable).

B. Add-on
I. Non veg: chicken, Fish , mutton , egg curry II) Special vegetables : mutter panner , malai-kofta ,
Dal fry, Dal-makhani, Chana-masala, shahi-panner etc. III. Sweet : Besan ladoo, boondi ladoo,
gulab jamun , Rasogolla , Sewai kheer , Rice kheer , Ice-cream , Balushahi, Jalebi etc
IV. Sudha
Curd(100 gm) V. Chole-Bhature
VI. Boondi Raita/carrot raita VII Papad/Mago pickle
( whenever it is not present in basic menu) VIII) Puri sabji

SnacksBasic

It should consist of one out of following items on a particular day with tea everyday & schedule
of items in month's menu will be decided by mess committee in consultation with the caterer
I. onion pakoda ii. Sandwitch iii. Samosa iv. Aloo-cop v. pyaji vi. Kachori vii. Biscuit

Add-onIt should consist of following 4 items everyday.

I. Milk ii. Coffee iii. Lemon sharabat iv. Sprouts

Live Counter
A live counter is to be operational during the mess timings, and is to make and serve the
following indicative items upon demand by the students, on extra payment basis.
(i) Omelette, (ii) Egg Bhurji, (iii) Vegetable fried rice iv) Butter roti etc,

DINING TIMINGS
Breakfast - 08:00 10:15
Lunch 12:30 - 2:45
Snacks- 5:15 -6:30
Dinner - 7:30 - 9:45 and (upto 22:30 on holidays)
The caterer shall use only branded raw materials and best quality resources for preparing food (See
Table-1). The Caterer shall submit at least three brands for each item (taken from Table-1) and the
mess committee shall approve these brands if satisfied after inspection. Mess committee reserves
the right to check the raw materials used for cooking and the cooking processes

Table-1
1.
2.
3.
4.

Salt Tata(17/kg), Annapurna, Nature fresh

Spices M.D.H. Masala, Satyam, Badshah, Kepra, Everest
Ketchup Nestle, Kissan(126/kg), Heinz, Druk, Cremica
Oil Sundrop(500/5kg), Godrej, Saffola, Fortune(455/5kg) (use of
Hydrogenated (vanaspati) oil is prohibited)
5. PickleMother's(95/500gm), Pravin, Priya, Bedekar, Nilons
6. AataAshirvad(325/10kg), Pillsbury, Annapurna
7. Butter
Sudha, Amul(173/500gm), Mother dairy
8. Bread
Modern, Kwality, Wibs, Britannia(35/500gm)
9. Jam
Kisan(152/700gm), Mapro, Druk, Nestle
10. Cow Milk Sudha(20/500gm), Purabi, Amul, Mother Dairy, Govardhan, GO
Milk, Heritage, Good life(Nandini)
11. Paneer
sudha, Amul(285/kg), Mother Dairy
12. Tea
Brooke bond(332/kg), Lipton, Tata, Taaza, Taj Mahal
13. Coffee
Nescafe(109/50gm), Bru, Nestle
14. Ice Cream
Sudha, Amul, Mother Dairy, Kwality, Naturals
15. Soyabean
Nutrella(128/kg)

16. RiceHMT
17. Curd*

Sona Masuri(985/20kg), Joha, Ponni, Molakolukulu, Laxmi Bhog,

Sudha, Amul(38/400gm), Mother dairy, Purabi, Heritage

Note: In the case of specific brands for any other items not mentioned in the contract (or)
unavailability of the brands in the market mentioned in the above Table 5, the caterer can use any
other FPO approved brands only if permitted by the MMC, in writing.
Other things to be noted-1.The staff posted on duty should always bear a clean appearance, complete in uniform and
should carry a photo identity card issued by the Caterer. They should also wear necessary hand
gloves and caps/hair net in the kitchen and service areas.
2. It is mandatory to have one helper per 25 resident and one cook for 100 residents so that
there would be sufficient no. of servers to keep common things like chapati case, rice
case,vegetables case etc.(like in other IITs) on each table & cleaning of tables can be done during
lunch & dinner time as well.
3. Caterer's performance will be checked through feedback mechanism on points such as
quality of ingredients used, performance of cooking staff,cleaning & hygiene,catering
quality & punctuality, etc. every month & will be fined if not attained satisfiable performance.
4. Quantity of potato in vegetables should not exceed 30%.
5. Mess utensils especially spoons, glasses will be counted at the end
of each month & if found less then mess manager need to arrange them
before next meal

I/We agree to the above terms and conditions specified.

Date:
Place:
Signature of Caterer