Menu for Train no. 22119-20, CSMT-KRMI Tejas Express (for EC Classes) |
||||
| Service | Item | Menu | Wt./Vol. | |
| Morning Tea | Hot Beverage | Premix based Tea/Coffee with option of Green Tea/Lemon Tea | 100 ml | |
| Biscuit | Branded Digestive Biscuit/ Cookies (2 Pcs) | 20 gms | ||
| Breakfast | Cereals with Milk | Corn Flakes/Oats with milk and sugar | 25 gm + 150 ml (milk) | |
| Veg. Or Non. Veg. |
2
Stuffed Parantha (150 gms) + Veg. Cutlet (2 pcs of 50gm each= 100 gm)+
Branded Curd (80gm) + Pickle (15 gms) / Dehydrated, packed & branded Veg. Upma/Veg. Poha (70 gms in dry packed condition which may become 120-130gms after adding hot water) + Branded Curd (80 gm) + Veg. Cutlet (2 pcs of 50gm each= 100 gm) / 2 Kulchas (total weight-70gms)+ Chole (80gm) + Branded Curd (80gm)+ Veg Cutlets (2 pcs of 50gm each= 100 gm) NOTE: The above 3 sets of menu will necessarily be served on a cyclic basis of one week each. |
330
gm / 310 gm / 330 gms |
||
| Masala
Omlette (120 gm) with 02 slice of White/Brown bread (50 gm) + Butter chiplet
(08-10gm) with Veg. Cutlet (01 Pc. Of 50 gm) + Branded Curd (80gm) / Chicken Kathi Roll (120gm) (50gms of chicken) + 2 slices of white/brown bread (50gm)+ Butter chiplet (08-10gm) with Veg. Cutlet (01 Pc. Of 50 gm) + Branded Curd (80gm) NOTE: The above 2 sets of menu will necessarily be served on a cyclic basis of one week each. |
310
gms / 310 gms |
|||
| Sandwiches | Butter spreaded sliced Cheese Sandwich | 80 gms | ||
| Cake | Muffin/Slice cake | 25 gm | ||
| Condiments | Salt, Pepper, Tomato Sauce Sachets | |||
| Tea/Coffee | Premix based Tea/Coffee with option of Green Tea/Lemon Tea | 100 ml | ||
| Juice | Branded Tetra Pack Fruit Juice/Kokum Sharbet | 200 ml | ||
| Fruit | Seasonal fresh whole fruit (Banana-2 Pc/Apple-1 Pc/ Orange-1 Pc) repeat on cyclic basis | 100-150gms | ||
| Napkin | Paper Nakin (Premium quality paper napkin with IRCTC logo) | 01 no. | ||
| Hand sanitizer | Hand sanitizer sachet (IRCTC approved brand) | 1 ml | ||
| Refreshing Tissue | Refreshing Tissue (Individually Packed) | 1 Nos | ||
| Lunch/ Dinner |
Soup | Tomato Soup/ Mix Veg. Soup/ Sweet corn soup made from Branded Soup Pre-mix Sachet (150ml) | 150 ml | |
| Rice dish | Kashmiri Pulao | 100 Gms | ||
| Dal | Dal Makhani (1st week)/ Dal Panchmel (2nd week)/ Dal Tadka (3rd week) | 120 Gms | ||
| Special Dish (Main Course) Veg. Dish Or Non Veg. dish |
Paneer butter Masala with 70gms of paneer (1st week)/Shahi Paneer with 70gms of paneer (2nd week)/ Kadhai Paneer with 70gms of paneer (3rd week)/ Navratan Korma (4th week) /Khoya Matar (5th week) | 150 Gms | ||
| Boneless
chicken of 70 gms to be used. Butter chicken with 70gms of Boneless Chicken (1st week)/Shahi Chicken with 70gms of Boneless Chicken (2nd week)/Kadhai Chicken with 70gms of Boneless Chicken (3rd week) |
150 Gms | |||
| Dry Veg. | Bhindi Kurkuri/ Aloo matar bean gazar/ Aloo Capsicum | 60 Gms | ||
| Indian Bread | Tehdar Paratha (02 nos)/Lachha Parantha (02 nos)- Only Tawa/ Tawa Roti (03 nos) | 100 Gms | ||
| Branded Curd/Sol Kadhi | Packaged Branded Curd in cups (80gm)/Sol Kadhi (200ml) | 80 Gms/200gms | ||
| Pickle | Pickle in blister pack | 15 Gms | ||
| Dessert | 1.
Premium flavoured Ice cream (80gm) i.e. Butter scotch,
Kaju pista, fruit & Nut)/Sheera (80gms) (from March to October)/Moong Dal
Halwa (80gm)/Sheera (80gms) - (from November to February) 2. Mewa Bite branded (40-50gm) |
1.
80gms 2. 40-50gms |
||
| Condiments | Salt and Pepper Sachet | |||
| Napkin | Paper Nakin (Premium quality paper napkin with IRCTC logo) | 01 no. | ||
| Hand sanitizer | Hand sanitizer sachet | 1 ml | ||
| Refreshing Tissue | Refreshing Tissue (Individually Packed) | 1 Nos | ||
| Evening Snacks | Hot Snacks | Dry Kachori/Dry Samosa | 60 gms | |
| Sandwiches | Butter spreaded sliced Cheese Sandwich | 80gms | ||
| Sweet | Branded Caramel Popcorn (20-25gm)/Chikki (40-50gm) | 20-25 gms/40-50gm | ||
| Drink | Branded Lassi/Flavored Milk in Tetra pack/Kokum Sharbet | 200 ml | ||
| Ready to Eat Meal | Dehydrated, packed & branded Veg. Upma/ Veg. Poha/ Veg. Noodles (70 gms in dry packed condition which may become 120-130gms after adding hot water) - options to be offered to passengers. | 120-130 gms | ||
| Chocolate Bar | Chocolate Bar | 10-12 gms | ||
| Condiments | Tomato Ketchup sachet | 8gms (each) | ||
| Hot Beverage | Premix Tea/Coffee with option of Green Tea/Lemon Tea | 100 ml | ||
| Napkin | Paper Nakin (Premium quality paper napkin with IRCTC logo) | 01 no. | ||
| Hand Sanitizer | Hand sanitizer sachet | 1 ml | ||
| Refreshing Tissue | Refreshing Tissue (Individually Packed) | 1 Nos | ||
| Note: 1. All food items should be individually packed & served in bio-degradable packaging material with good quality cutlery. 2. Packaging material should be food grade and FSSAI compliant. 3. Pre-mix Tea/Coffee/Green Tea should be served with Stirrer, bone china cup with saucer, paper napkin & Hot Water (150 ml) in flask. 4. Bread Slices to be served in packed Envelope. 5. Salt, Pepper Sachets & tomato kectup sachets to be served. 6. Branded soup premix sachet should be served with Stirrer, Soup bowl with underliner and Hot Water (200 ml) in thermos flask on traymat on tray to EC passengers. 7. Parathas should be packed/served in aluminum foil or aluminum wrapper. 8. FSSAI approved and good quality of raw material should be used in meal preparation. 9. Proper recipes must be followed in preparation of all items especially items of gravy dishes. 10. The branded cooking vegetable oil should be used as cooking medium. 11. Long grain branded basmati rice must be used in preparation of kashmiri pulao. 12. Only boneless chicken should be used in chicken dish preparation. Neck & wing portions of chicken should not be served. 13. Separate utensils should be used in preparation of veg. and non. veg. meal items. 14. Refreshing tissue (individually packed) hand sanitizer sachet must be served to each passenger during breakfast, lunch, evening tea and dinner services. 15. The menu should be served on cyclic basis. 16. Upma/Poha (preferably dehydrated version of IRCTC approved brand) to be served. 17. Option of sugar free to be offered to the passengers with Tea/Coffee service. |
||||
Menu for Train no. 22119-20, CSMT-KRMI Tejas Express (for CC Classes) |
||||
| Service | Item | Menu | Wt./Vol. | |
| Morning Tea | Hot Beverage | Premix based Tea/Coffee with option of Green Tea/Lemon Tea | 100 ml | |
| Biscuit | Branded Digestive Biscuit/ Cookies (2 Pcs) | 20 gms | ||
| Breakfast | Veg. Or Non. Veg. |
2
Stuffed Parantha (150 gms) + Veg. Cutlet (2 pcs of 50gm each= 100 gm)+
Branded Curd (80gm) + Pickle (15 gms) / Dehydrated, packed & branded Veg. Upma/Veg. Poha (70 gms in dry packed condition which may become 120-130gms after adding hot water) + Branded Curd (80 gm) + Veg. Cutlet (2 pcs of 50gm each= 100 gm) / 2 Kulchas (total weight-70gms)+ Chole (80gm) + Branded Curd (80gm)+ Veg Cutlets (2 pcs of 50gm each= 100 gm) NOTE: The above 3 sets of menu will necessarily be served on a cyclic basis of one week each. |
330
gm / 310 gm / 330 gms |
|
| Masala
Omlette (120 gm) with 02 slice of White/Brown bread (50 gm) + Butter chiplet
(08-10gm) with Veg. Cutlet (01 Pc. Of 50 gm) + Branded Curd (80gm) / Chicken Kathi Roll (120gm) (50gms of chicken) + 2 slices of white/brown bread (50gm)+ Butter chiplet (08-10gm) with Veg. Cutlet (01 Pc. Of 50 gm) + Branded Curd (80gm) NOTE: The above 2 sets of menu will necessarily be served on a cyclic basis of one week each. |
310
gms / 310 gms |
|||
| Sandwiches | Butter spreaded sliced Cheese Sandwich | 80 gms | ||
| Cake | Muffin/Slice cake | 25 gm | ||
| Condiments | Salt, Pepper, Tomato Sauce Sachets | |||
| Tea/Coffee | Premix based Tea/Coffee with option of Green Tea/Lemon Tea | 100 ml | ||
| Juice | Branded Tetra Pack Fruit Juice/Kokum Sharbet | 200 ml | ||
| Napkin | Paper Nakin (Premium quality paper napkin with IRCTC logo) | 01 no. | ||
| Hand sanitizer | Hand sanitizer sachet (IRCTC approved brand) | 1 ml | ||
| Lunch/ Dinner |
Rice dish | Kashmiri Pulao | 100 Gms | |
| Dal | Dal Makhani (1st week)/ Dal Panchmel (2nd week)/ Dal Tadka (3rd week) | 120 Gms | ||
| Special
Dish (Main Course) Veg. Dish Or Non Veg. dish |
Paneer butter Masala with 70gms of paneer (1st week)/Shahi Paneer with 70gms of paneer (2nd week)/ Kadhai Paneer with 70gms of paneer (3rd week)/ Navratan Korma (4th week) /Khoya Matar (5th week) | 150 Gms | ||
| Boneless
chicken of 70 gms to be used. Butter chicken with 70gms of Boneless Chicken (1st week)/Shahi Chicken with 70gms of Boneless Chicken (2nd week)/Kadhai Chicken with 70gms of Boneless Chicken (3rd week) |
150 Gms | |||
| Dry Veg. | Bhindi Kurkuri/ Aloo matar bean gazar/ Aloo Capsicum | 60 Gms | ||
| Indian Bread | Tehdar Paratha (02 nos)/Lachha Parantha (02 nos)- Only Tawa/ Tawa Roti (03 nos) | 100 Gms | ||
| Branded Curd/Sol Kadhi | Packaged Branded Curd in cups (80gm)/Sol Kadhi (200ml) | 80 Gms/200gms | ||
| Pickle | Pickle in blister pack | 15 Gms | ||
| Dessert | Premium flavoured Ice cream (80gm) i.e. Butter scotch, Kaju pista, fruit & Nut)/Sheera (80gms) (from March to October)/Moong Dal Halwa (80gm)/Sheera (80gms) - (from November to February) | 80gms | ||
| Condiments | Salt and Pepper Sachet | |||
| Napkin | Paper Nakin (Premium quality paper napkin with IRCTC logo) | 01 no. | ||
| Hand sanitizer | Hand sanitizer sachet | 1 ml | ||
| Evening Snacks | Hot Snacks | Dry Kachori/Dry Samosa | 60 gms | |
| Sandwiches | Butter spreaded sliced Cheese Sandwich | 80gms | ||
| Sweet | Branded Caramel Popcorn (20-25gm)/Chikki (40-50gm) | 20-25 gms/40-50gm | ||
| Drink | Branded Lassi/Flavored Milk in Tetra pack/Kokum Sharbet | 200 ml | ||
| Condiments | Tomato Ketchup sachet | 8gms (each) | ||
| Hot Beverage | Premix Tea/Coffee with option of Green Tea/Lemon Tea | 100 ml | ||
| Napkin | Paper Nakin (Premium quality paper napkin with IRCTC logo) | 01 no. | ||
| Hand Sanitizer | Hand sanitizer sachet | 1 ml | ||
| Note: 1. All food items should be individually packed & served in bio-degradable packaging material with good quality disposable cutlery. 2. Packaging material should be food grade and FSSAI compliant. 3. Pre-mix Tea/Coffee/Green Tea should be served with Stirrer, Paper Cup, paper napkin & Hot Water (150 ml) in flask. 4. Bread Slices to be served in packed Envelope. 5. Salt, Pepper Sachets & tomato kectup sachets to be served. 6. Parathas should be packed/served in aluminum foil or aluminum wrapper. 7. FSSAI approved and good quality of raw material should be used in meal preparation. 8. Proper recipes must be followed in preparation of all items especially items of gravy dishes. 9. The branded cooking vegetable oil should be used as cooking medium. 10. Long grain branded basmati rice must be used in preparation of kashmiri pulao. 11. Only boneless chicken should be used in chicken dish preparation. Neck & wing portions of chicken should not be served. 12. Separate utensils should be used in preparation of veg. and non. veg. meal items. 13. Refreshing tissue (individually packed) hand sanitizer sachet must be served to each passenger during breakfast, lunch, evening tea and dinner services. 14. The menu should be served on cyclic basis. 15. Upma/Poha (preferably dehydrated version of IRCTC approved brand) to be served. 16. Option of sugar free to be offered to the passengers with Tea/Coffee service. |
||||