MENU FOR RAJDHANI/SHATABDI EXPRESS TRAINS......3ac
A)MENU FOR MORNING TEA/COFFEE
1. Eclairs 2 nos.
2. Biscuits 2 nos.
3. Tea/Coffee
...
more... Sugar 2 nos. (7.00gm#)
Coffee 1 nos. (1.50gm)
Tea Bag 2 nos. (2.00gm#)
Creamer 2 nos. (2.50gm#)
4. Napkin 1 no.
Service in tray with disposable tray mat and cup & thermos of good quality.
# Weight per sachet
B)MENU FOR WELCOME DRINK
1. Eclairs 2 nos.
2. Biscuits 2 nos.
3. Cold drink or
Fruit drink in Tetra pack 200ml.
4. Napkin 1 no.
Service in tray with disposable tray mat
C)MENU FOR BREAKFAST
1. Bread slices (large) 2 nos. (50 gms)
Croissant 1 nos.
2. Jam or Marmalade (blister pack) 1 nos. (15 gm.)
3. Butter Chiplet 1 nos. (10 gm.)
4. Tomato Sauce sachet 1 nos. (15 gm.)
5. Vegetarian: -
5.1 Vegetable cutlet/Paneer cutlet 2 nos. (100 gms.)
Finger Chips and green peas or Boiled vegetable (25 gms.)
OR
5.2 Upma-Vada/Idlli-Vada with coconut Chatni & Sambar (125 gms.)
OR
5.3 Non Vegetarian: - 2 Boiled eggs/ Cheese Omelette/ Omelette of 2 eggs (100 gms.)
Finger Chips and green peas or Boiled vegetable (25 gms.)
OR
Any other regional cuisine as per popular demand as decided by IRCTC.
6 Variety of Fruit drink in tetra pack/aerated drinks (200ml.)
7. Tea/Coffee
Sugar 2 nos. (7.00gm#)
Coffee 1 nos. (1.50gm)
Tea Bag 2 nos. (2.00gm#)
Creamer 2 nos. (2.50gm#)
8 Salt & Pepper sachets
Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery wrapped in paper napkin.
# Weight per sachet
D)MENU FOR LUNCH/DINNER
SOUP COURSE
1. Soup - Cream of Tomato/ Vegetable/ Rasam (150 ml.)
2. Soup Stick - 2 (Packed) (20 gms.)
3. Butter Chiplet (10 gms.)
MAIN COURSE
1. Basmati Rice Pulao dish (100 gms.)
2. Dal dish (150 gms.)
3. Vegetarian:- Paneer dish (70 gms.paneer) (150 gms.)
OR
Non Vegetarian:- Chicken dish (150 gms.)
4. Curd in Kullarh (100 gms.)
5. Parantha or Plain roti (100 gms.)
6. Salad (40 gms.)
7. Pickle oil based (blister pack) (15 gms.)
OR
Any other regional cuisine as per popular demand as decided by IRCTC.
DESERT COURSE
1. Ice Cream / (100 ML.)
Gulabjamun/Rasugulla 2 no
· Salt & Pepper sachets (1 each)
· Napkin Tissues paper and Tooth pick
Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery wrapped in paper napkin.
E)MENU FOR EVENING TEA
1. Eclairs 2 nos.
2 Variety of Fruit drink in Tetra Pack/ Cold drink in glasses 1 nos. 200ml.
3. Samosa /Paneer pakora /Cheese Patties/Vegetable Patties pre-packed in butter paper bag (50 gm.)
4. Cheese /vegetable sandwich triangle 2 nos. (60 gms.)
5. Good quality sweet in company Pack/Cream wafers or (30 gms.)
6. Tomato Sauce sachet 1 nos. (15 gm.)
7. Tea/Coffee
Sugar 2 nos. (7.00gm#)
Coffee 1 nos. (1.50gm)
Tea Bag 2 nos. (2.00gm#)
Creamer 2 nos. (2.50gm#)
8 Napkin tissue paper 1 nos.
Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery.
# Weight per sachet
