Menu for 22435-36 NDLS-BSB Vande Bharat (CC class) Rates (inclusive of

Service Item Menu taxes)

Hot Beverage Premix based Tea/Coffee with option of Green Tea/Lemon Tea
Morning Tea 15/-
Biscuit Branded Digestive Biscuit/Cookies (2 Pcs)

2 Stuffed Parantha + Veg. Cutlet (2 pcs) + Branded Curd + Pickle

/
Dehydrated, packed & branded Veg. Upma/Veg. Poha + Branded Curd + Veg.Cutlet (2 pcs )
Veg. /
2 Kulchas (total weight-s)+ Chole + Branded Curd + Veg Cutlets (2 pcs )

NOTE: The above 3 sets of menu will necessarily be served on a cyclic basis of one week each.

Or Or

Masala Omlette with 02 slice of White/Brown bread + Butter chiplet with Veg. Cutlet (01 Pc.Of ) +
Breakfast Branded Curd 122/-
/
Non. Veg. Chicken Kathi Roll (s of chicken) + 2 slices of white/brown bread + Butter chiplet with Veg. Cutlet
(01 Pc. Of ) + Branded Curd

NOTE: The above 2 sets of menu will necessarily be served on a cyclic basis of one week each.

Sandwiches Butter spreaded sliced Cheese Sandwich

Cake Muffin/Slice cake
Condiments Salt, Pepper, Tomato Sauce Sachets
Tea/Coffee Premix based Tea/Coffee with option of Green Tea/Lemon Tea
Juice Branded Tetra Pack Fruit Juice
Napkin Paper Napkin (Premium quality paper napkin with IRCTC logo)
Hand sanitizer Hand sanitizer sachet (IRCTC approved brand)
Rice dish Kashmiri Pulao
Dal Dal Makhani ( 1st week)/ Dal Panchmel (2nd week) / Dal Tadka (3rd week)

Special Dish (Main Paneer butter masala (1st week)/Shahi paneer (2ndweek)/ Kadhai Paneer (3rd week)/Navratan
Course) Veg. Dish Korma (4th week)/ Khoya Matar (5th week)

OR OR
(Boneless chicken of to be used.) Butter chicken (1st week)/Shahi chicken (2nd week) / Kadhai
Chicken (03rd week)
Lunch/ Dinner Non Veg. dish 222/-
Dry Veg. Bhindi Kurkuri/Aloo matar bean gazar/Aloo Capsicum
Indian Bread Tehdar Parantha (02 no.)/Lachha Parantha (02 no.) - Only Tawa/Tawa Roti (03 no.)
Branded Curd Packaged Branded Curd in cups
Pickle Pickle in blister pack
Premium flavoured Ice cream i.e. Butter scoth, Kaju pista, fruit & Nut (from March to
Dessert
October)/Moong Dal halwa - from November to February
Condiments Salt and Pepper Sachet
Napkin Paper Napkin (Premium quality paper napkin with IRCTC logo)
Hand sanitizer Hand sanitizer sachet
Hot Snacks Dry Kachori/Dry Samosa
Sandwiches Butter spreaded sliced cheese sandwich
Popcorn Branded Caramel popcorn
Evening Drink Branded Lassi/Flavoured Milk in Tetra Pack
66/-
Snacks Condiments Tomato ketchup sachet
Hot Beverage Premix Tea/Coffee with option of Green Tea/Lemon Tea
Napkin Paper Napkin (Premium quality paper napkin with IRCTC logo).
Hand Sanitizer Hand sanitizer sachet
 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. Separate utensils should be used in preparation of veg. and non. veg. meal items.
12. Refreshing tissue (individually packed) hand sanitizer sachet must be served to each passenger during breakfast, lunch,
evening tea and dinner services.
13. The menu should be served on cyclic basis.
14. Upma/Poha (preferably dehydrated version of IRCTC approved brand) to be served.
15. Option of sugar free to be offered to the passengers with Tea/Coffee service.

Menu for Vande Bharat 22435-36 NDLS-BSB Vande Bharat (for EC Classes) Rates (inclusive of
Service Item Menu taxes)
Hot Beverage Premix based Tea/Coffee with option of Green Tea/Lemon Tea
Morning Tea 15/-
Biscuit Branded Digestive Biscuit/ Cookies (2 Pcs)
Cereals with Milk Corn Flakes/Oats with milk and sugar
2 Stuffed Parantha + Veg. Cutlet (2 pcs )+ Branded Curd + Pickle
/
Dehydrated, packed & branded Veg. Upma/Veg. Poha + Branded Curd + Veg. Cutlet
(2 pcs )
Veg. /
2 Kulchas (total weight-s)+ Chole + Branded Curd + Veg Cutlets (2 pcs )

NOTE: The above 3 sets of menu will necessarily be served on a cyclic basis of one
week each.
Or Or
Masala Omlette with 02 slice of White/Brown bread + Butter chiplet with Veg.
Cutlet (01 Pc. Of ) + Branded Curd
/
Breakfast Chicken Kathi Roll of chicken) + 2 slices of white/brown bread + Butter chiplet with 155/-
Non. Veg.
Veg. Cutlet (01 Pc ) + Branded Curd

NOTE: The above 2 sets of menu will necessarily be served on a cyclic basis of one
week each.
Sandwiches Butter spreaded sliced Cheese Sandwich
Cake Muffin/Slice cake
Condiments Salt, Pepper, Tomato Sauce Sachets
Tea/Coffee Premix based Tea/Coffee with option of Green Tea/Lemon Tea
Juice Branded Tetra Pack Fruit Juice
Seasonal fresh whole fruit (Banana-2 Pc/Apple-1 Pc/ Orange-1 Pc) repeat on cyclic
Fruit
basis
Napkin Paper Nakin (Premium quality paper napkin with IRCTC logo)
Hand sanitizer Hand sanitizer sachet (IRCTC approved brand)
Refreshing Tissue Refreshing Tissue (Individually Packed)
Soup Tomato Soup/ Mix Veg. Soup/ Sweet corn soup made from Branded Soup Pre-mix
Sachet
Rice dish Kashmiri Pulao
Dal Dal Makhani (1st week)/ Dal Panchmel (2nd week)/ Dal Tadka (3rd week)
Special Dish (Main Paneer butter Masala (1st week)/Shahi Paneer (2nd week)/ Kadhai Paneer(3rd week)/
Course) Veg. Dish Navratan Korma (4th week) /Khoya Matar (5th week)
OR
OR
 OR
Boneless chicken of to be used.
Non Veg. dish
Butter chicken (1st week)/Shahi Chicken (2nd week)/Kadhai Chicken (3rd week)
Dry Veg. Bhindi Kurkuri/ Aloo matar bean gazar/ Aloo Capsicum
Lunch/ Dinner Indian Bread 244/-
Tehdar Paratha (02 nos)/Lachha Parantha (02 nos)- Only Tawa/ Tawa Roti (03 nos)
Branded Curd Packaged Branded Curd in cups
Pickle Pickle in blister pack
1. Premium flavoured Ice cream i.e. Butter scotch, Kaju pista, fruit & Nut) (from
Dessert March to October)/Moong Dal Halwa - (from November to February)
2. Mewa Bite branded
Condiments Salt and Pepper Sachet
Napkin Paper Nakin (Premium quality paper napkin with IRCTC logo)
Hand sanitizer Hand sanitizer sachet
Refreshing
Tissue
Refreshing Tissue (Individually Packed)
Hot Snacks Dry Kachori/Dry Samosa
Sandwiches Butter spreaded sliced Cheese Sandwich
Popcorn Branded Caramel Popcorn
Drink Branded Lassi/Flavored Milk in Tetra pack
Ready to Eat Meal Dehydrated, packed & branded Veg. Upma/ Veg. Poha/ Veg. Noodles - options to be
Evening offered to passengers.
105/-
Snacks Chocolate Bar Chocolate Bar
Condiments Tomato Ketchup sachet
Hot Beverage Premix Tea/Coffee with option of Green Tea/Lemon Tea
Napkin Paper Nakin (Premium quality paper napkin with IRCTC logo)
Hand Sanitizer Hand sanitizer sachet
Refreshing Tissue Refreshing Tissue (Individually Packed)
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.