SCHEDULE - I - MEI'\TU:

FOR NON-MANAGEMENT EMPLOYEESCOMMON ITEMS FOR LUNCH / DINNER

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4 Chapatis (150 gms) or 8 Puris1 Dal or a Fried Dal on alternate days (130 gms) (Tur, Moong, Udad, Masoor, Chilka,Dal Makhani) or Kadhi (with Pakora)1 Wati Rice (13.0 gms)1 Papad (3 gms) fried / roastedPickle of reputed make(10 gms), OnionSeaonal fruit / 2 Banana 75 gms or Sweet Dish of different variety on alternate daysSweet Dish include- Seasonal fruit / Jilebi ; Gulab lamun / Bengali sweet / Mawa Sweet /Ice cream / Fruit Salad (Sweets in pure Ghee), Malai Sandwitch, Shrikhand, Cham ChamMalai Barfi, Gajar Halwa, Dudhi Halwa~bcli, Kala lamun, Rajbhog, Sweet Bundi, RasaGulla etc.

VEGET ARlAN THALl NON-VEGETARIAN THALl2 Vegetables daily (l dryseasonal/leafy vegetable 120 gmsplus one gravy - seasonal / Rajma/ Chole etc. - 130 gms)Panneer shall be used at least oncein a week.

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1 Vegetable daily (120 gms) - (Veg. Desc. as. mentioned in Veg thaI i)1

1 Mutton Curry/Sukha Plate (160 gms) - 2 days.] Fish curry plate (120 gms) - 1 dayFish fry plate (120 gms) - 1 day (Fish will bepromfretiSurmailHalwaIV amfPrawnslBangadalRava1 Chicken curry - 1 day (120 gms)1 Chicken fried - 1 day (120 gms)1Egg curry - 1 day (2 Full Eggs).

1 Wati curd 80 gms (Sour curdshould not to be served at anycost)

Once in 15 days, Vegetarians should get Vegetable Biryani and Non-Vegetarians should£' get Mutton/Chicken Biryani alono with Gravy and m::;ix:.:...=k::;ac:..::.h:..::.UID=b=-..e..::..r_.----'~.

DAIL Y SNACKS / WEEKLY SNACKS

Refer to schedule - II

Snacks Items - on Fast Days ( covered ir:.Schedule II )

Sweet Kachori - 2 Nos. (120 gms) with Fresh curdSabudana Wada - 2 Nos (120 gms) with fresh curdSabudana Khichdi - 1 plate (120 gms)

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/BEVERAGES: '--

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Tea / MilkOrdinary CoffeeNescafeSweet Lassi / Khara LassiSoft Drinks - All varieties (including Energy/Mangola)Soda

MANAGEMENTLUNCH-VEG:

Buffet Lunch consisting of-

1. Veg Soup (Veg Com, Tomato, Manchurian, Hot & Sour alternately)2. Papad3. Green Salad,4. Pickle5. CurdJRaitalButter Milk6. 2 Vegetables - One Dry (Seasonal vegetable/Green vegetable) and second Gravy

(SeasonallGreenIPannerlMushroomIKofta etc.7. Dal or a Fried Dal on alternate days (Tur, Moong, Udad, Masoor, Chilka, Dal

Makhni8. Rice9. ChapatilPuri10. Assorted fruits and11. Sweet Dish - Sweet Dish include- Jilebi / Gulab Jamun / Bengali sweet / Mawa

Sweet / Ice cream / (Sweets in pure Ghee), Malai Sandwitch, Shrikhand, Cham ChamMalai Barfi, Gajar Halwa, Dudhi Halwa, abdi, Kala Jarnun, Rajbhog, Sweet Bundi, RasaGulla etc.

MANAGEMENT LUNCH - NON VEG :

Buffet Lunch consisting of:L Non-Veg Soup (Chicken, Manchurian etc. alternately)2. Papad3. Green Salad,4. Pickle5. Curd/Raita/Butter Milk6. 1 Vegetable as above7. 1 Non-Veg dish (ChickenIMuttoniEgglFishlPrawns etc.)8. Dal or a Fried Dal on alternate days (Tur, Moong, Udad, Masoor, Chilka, Dal Makhni9. Rice10. ChapatiIPuri11. Assorted fruits and12. Sweet Dish - Sweet Dish include- Jilebi / Gulab Jamun / Bengali sweet / Mawa

Sweet / Ice cream / (Sweets in pure Ghee), Malai Sandwitch, Shrikhand, Cham Cham

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-----Malai Barfi, Gajar Halwa, Dudhi Halwa,l)bdi, Kala Jamun, Rajbhog, Sweet ~~~~~ -R~; -- -

f'Gulla etc.

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(MENU WILL BE DECIDED AND PROVIDED BY LOCATION INCHARGEFOR ALL ABOVE TYPES)

( ~aterer has to provide a Fruit Platter to those Management employees who do not take{ood for whatsoever reasons.

Raw materials should be strictly as under:

Vegetable Oil: Agmark certified I branded oil (Refilled Sunflower / Groundnut)(DharaiGodrej/Suffola/Sunflower

if:~, Milk: Arey I Warana I AmullMother Dairy / Gokull Mahananda

Pickle: Bedekar/Mother's SpicelPriya

Rice: Kolam!Equivalent

Spice: Branded (Everest I MDH)

Wheat floor: Branded (Shakti Bhog or equivalent

Biryani Rice: Basmati

Butter: Amul

Coffee: Instant Coffee

Tea: Taj Mahal / Brook Bond Red Lable I Society / Girnar 1'\.l).J.

Papad : Lijat

Bread: Britania I Amul / Modem

Jam : Kisan Jam!Dippy/Noga

Curd: Amul / Warana

Tornata Sauce: Kissan / Maggi

Soft Drink: Pepsi I Coca Cola / Sprite I Mangola I Energy

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All Rice I Dals and other provisions shall be procured through Sahakar Bhandar I apnaBazaar I Food Bazar I Big Bazaar I D'Mart

(Any other brand after approval of ClM)

Note: HPCL reserves right to inspect all the bills and quality of the uncooked itemswhich can be rejected if not in line with above brands.

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