Rajdhani Express Menu

DETAILS OF MENU SN 1. 2. 3. 4. 5. 6. Standard tea (150 ml) Tea with tea bag (150 ml) Coffee with instant coffee powder (150 ml) Tea in pots (285 ml) Coffee in pots (285 ml) Item Details of Menu Cups used should be of 170 ml capacity Cups used should be of 170 ml capacity Cups used should be of 170 ml capacity (285 ml) + 2 tea bags + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity (285 ml) + 2 coffee sachets + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity Poories – 7 nos 175 gms Aloo dry curry 150 gms Pickle sachet 15 gms Rates Rs. 3. 00 Rs. . 00 Rs. 5. 00 Rs. 5. 00 Rs. 7. 00 Janta Meal (in quality disposable card board boxes) Rs. 10. 00 Service [email protected] 12% will be charged extra on the above rate MENU FOR RAJDHANI/SHATABDI EXPRESS TRAINS MENU FOR MORNING TEA/COFFEE 3AC/2AC/CC EC/AC-I 1. 2. 3. Eclairs Biscuits Tea/Coffee Sugar 2 nos. 2 nos. 2 nos. 1 nos. 2 nos. 2 nos. 1 no. (7. 00gm#) (1. 50gm) (2. 00gm#) 2 nos. 1 nos. 2 nos. 2 nos. tissue / wet towel 2 nos. 2 nos. (7. 00gm#) (1. 50gm) (2. 00gm#) (2. 50gm#) Coffee Tea Bag Creamer (2. 50gm#) 4. Napkin Service in tray with disposable tray mat and cup & hermos of good quality. # Weight per sachet quality tray with disposable tray mat, crockery, glass tumbler and stainless sachet MENU FOR WELCOME 3AC/2AC/CC 1. 2. 3. 4. EC/AC-I Eclairs Biscuits 2 nos. 2 nos. 200ml. 1. 2. 3. 4. 5. Eclairs Biscuits 2 nos. 2 nos. 200ml. Cold drink or Fruit drink in Tetra pack Napkin 1 no. Cold drink or Fruit drink in Tetra pack Napkin Refreshing tissue / wet towel Service in tray with disposable tray mat Service in better quality tray with disposable tray mat, glass tumbler. 54 MENU FOR BREAKFAST 3AC/2AC/CC EC/AC-I . 1. Bread slices (large) Croissant 2 nos. 1 nos. 1 nos. 1 nos. 1 nos. (50 gms) 1. Cornflakes/wheat flakes in sealed pack milk and sugar Bread slices (large) Croissant Jam or Marmalade (blister pack) 2 nos. 1 nos. 1 nos. 1 nos. 1 nos. (25gms. ) (50 gms) 2. (15 gm. ) (10 gm. ) (15 gm. ) 2. 3. 4. 5. 5. 1 Jam or Marmalade (blister pack) Butter Chiplet Tomato Sauce sachet 3. 4. 5. 6. (15 gm. ) (10 gm. ) (15 gm. ) Butter Chiplet Tomato Sauce sachet Vegetarian: – Vegetarian: Vegetable cutlet/Paneer cutlet Finger Chips and green peas or 2 nos. (100 gms. (25 gms. ) 6. 1 Vegetable cutlet/Paneer cutlet Finger Chips and green peas or Boiled vegetable OR 2 nos. (100 gms. ) (25 gms. ) Boiled vegetable OR 5. 2 Upma-Vada/Idlli-Vada with coconut Chatni & Sambar OR 5. 3 Non Vegetarian: – 2 Boiled eggs/ 6. 2 Upma-Vada/Idlli-Vada with coconut 125 gms. ) Chatni & Sambar OR (125 gms. ) 6. 3 (100 gms. ) Cheese Omelette/ Omelette of 2 eggs Finger Chips and green peas or Non Vegetarian: – 2 Boiled eggs/ Cheese Omelette/ Omelette of 2 eggs Finger Chips and green peas or Boiled vegetable OR (100 gms. ) (25 gms. )

Boiled vegetable OR (25 gms. ) Any other regional cuisine as per popular demand as decided by IRCTC. 7. 8 Fruit Juice/Aerated drinks in glasses 1 nos. Assorted fresh fruits- Banana/ Apple/ Orange/Mango/Chhikoo/ Grapes/ Pear. Tea/Coffee Sugar Coffee Tea Bag 2 nos. (7. 00gm#) 1 nos. (1. 50gm) 2 nos. (2. 00gm#) (200ml. ) Any other regional cuisine as per popular demand as decided by IRCTC. 6. 7. Variety of Fruit drink in tetra (200ml. ) pack/aerated drinks Tea/Coffee (100gm. ) 9. 2 nos. (7. 00gm#) Sugar Coffee Tea Bag 1 nos. Creamer 8. Salt & Pepper sachets 1. 50gm) 2 nos. (2. 00gm#) 2 nos. (2. 50gm#) Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery wrapped in paper napkin. # Weight per sachet 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 55 MENU FOR EVENING TEA 3AC/2AC/CC EC/AC-I 1. 1. 2 Eclairs Variety of Fruit drink in Tetra Pack/ Cold drink in glasses Samosa /Paneer pakora /Cheese 2 nos. 2

Chocolate bar Fresh juice/Coke or Pepsi in can Roasted Dry fruit Cashew nut / Almonds/ Pista Samosa /Paneer pakora /Cheese Patties/Vegetable Patties pre-packed in butter paper bag Cheese /vegetable sandwich triangle Good quality sweet in company Pack/Cream wafers or Tomato Sauce sachet Tea/Coffee Sugar 2 nos. (20 gm. ) (200ml. ) 1 nos. 200ml. 3 (20 gm. ) 3. Patties / Vegetable Patties pre-packed in butter paper bag 4. (50 gm. ) 4. (50 gm. ) Cheese /vegetable sandwich triangle Good quality sweet in company Pack/Cream wafers or 2 nos. (60 gms. ) 5. 2 nos. (60 gms. ) 5. (30 gms. ) 1 nos. (15 gm. ) 6. 30 gms. ) 1 nos. 6. 7. Tomato Sauce sachet Tea/Coffee 7. 8. Sugar Coffee Tea Bag 2 nos. (7. 00gm#) (15 gm. ) 2 nos. (7. 00gm#) 1 nos. (1. 50gm) 1 nos. (1. 50gm) Coffee 2 nos. (2. 00gm#) Tea Bag 2 nos. (2. 00gm#) 2 nos. (2. 50gm#) 2 nos. (2. 50gm#) Creamer 1 nos. 9 Soft Napkin Refreshing tissue / wet towel Creamer 8 Napkin tissue paper Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery. # Weight per sachet 10 Service in better quality tray with disposable tray mat, bone china crockery, glass tumbler and stainless steel cutlery. # Weight per sachet 6 MENU FOR LUNCH / DINNER 3AC/2AC/CC SOUP COURSE 1. 2. 3. Soup – Cream of Tomato/ Vegetable/ Rasam (150 ml. ) (20 gms. ) (10 gms. ) EC/AC-I SOUP COURSE 1. 2. Soup – Tomato/ Vegetable/ Sweet & Sour/ Sweet Corn/Green Peas/Rasam Soup Stick – 2 (Packed) and bun (150 ml. ) (40 gms. ) (20 gms. ) (10 gms. ) Soup Stick – 2 (Packed) Butter Chiplet MAIN COURSE 1. 2. 3. Basmati Rice Pulao dish (100 gms. ) (150 gms. ) (150 gms. ) (150 gms. ) (100 gms. ) (100 gms. ) (40 gms. ) (15 gms. ) 3. Butter Chiplet MAIN COURSE Dal dish Vegetarian:- Paneer dish (70 gms. paneer) Non Vegetarian:- Chicken dish 1. 2. 3.

Basmati Rice Pulao dish Dal dish Vegetarian:- Paneer dish (70 gms. paneer) (100 gms. ) (150 gms. ) (150 gms. ) (150 gms. ) (100 gms. ) (100 gms. ) (40 gms. ) (15 gms. ) 4. 5. 6. 7. Curd in Kullarh Non Vegetarian:- Chicken dish Parantha or Plain roti Salad Pickle oil based (blister pack) OR 4. 5. 6. 7. Curd in Kullarh Parantha or Plain roti Salad Pickle oil based (blister pack) OR Any other regional cuisine as per popular demand as decided by IRCTC. DESERT COURSE 1. Ice Cream / (100 ml. ) Any other regional cuisine as per popular demand as decided by IRCTC. DESERT COURSE 1. Ice Cream / (100 ml. ) 2 Nos.

Gulabjamun / Rasgulla – Salt & Pepper sachets (1 each) 2 Nos. Gulabjamun/Rasgulla Assorted fresh fruits – Banana/ Apple/ Orange/ Mango/Chhikoo/ Grapes/ Pear – Salt & Pepper sachets (1 each) – Scented Supari / Mouth refresher – Napkin Tissues paper and Tooth pick – Refreshing tissue / wet towel Tea/Coffee on demand – 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. Service in better quality tray with disposable tray mat, bone china crockery, glass tumbler and stainless steel cutlery wrapped in cloth napkin.