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Tue Sep 27, 2016 17:39:38 ISTHomeTrainsΣChainsAtlasPNRForumGalleryNewsFAQTripsLoginFeedback
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MENU FOR RAJDHANI/SHATABDI EXPRESS TRAINS in 3AC  
2 Answers
Mar 14 2012 (11:21AM)
General

Entry# 1044     
MENU FOR RAJDHANI/SHATABDI EXPRESS TRAINS in 3AC

★  General Travel
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Aug 06 2014 (11:16PM)
Blog Post# 1180290-0     
Jay Shah*^~   Added by: Pp*^~  Sep 01 2014 (9:27AM)
Revision of Menu/tariff of catering services in Rajdhani/Shatabdi/Duronto
Express trains.

★  
Mar 14 2012 (11:16AM)
Blog Post# 372424-1     
Roshan v Iyengar*^~   Added by:   Mar 14 2012 (11:21AM)
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
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