Institute Of Hotel Management Catering Technology And Applied Nutrition

Institute Of Hotel Management Catering Technology And Applied Nutrition has published SUPPLY OF Fruit And Vegetable , aloo bukhara , anaar kandhari , ananas , apple delicious indian , arbi , baby corn fresh , baby potato , banana , brinjal ( bharta ) , brinjal long , brinjal small , brocolli , cabbage , capsicum red , capsicum yellow , carrots , cauliflower , celery , cherry ( fresh ) ( seasonal ) , chickoo ( seasonal ) , chukander , corn ( bhutta ) , cucumber , dil leaves ( soya leaves ) , drums stick ( saijjan phalli ) , french beans , garlic , ginger , grapes black indian ( seasonal ) , grapes green ( seasonal ) , green chilly , green chilly achari , green coriander ( dhania ) , guava , karela , kat hal kaccha , kharbooja ( seasonal ) , kinoo ( seasonal ) , kiwi ( seasonal ) , lady finger , lauki hari ( bottle ground ) , leeks , lemon , lettuce roman , mango ( chosa ) ( seasonal ) , mango ( langra , ) ( seasonal ) , methi hari , mint , mosumi , mushroom white , nariyal kacha , onion , orange , papaya , parsley , pears ( seasonal ) , peas fresh , potato , pumpkin , radish ( round ) ( seasonal ) , radish ( white ) ( seasonal ) , raw banana , raw mango ( seasonal ) , raw papaya , sarson ka saag , shimla mirch , spinach , spring onion ( seasonal ) , strawberry ( seasonal ) , sugarcane juice , tarbooj , tomato , turai , turnips , zuckini. Last date of submission for this tender is 2021-03-15. This is a Bottles tender in Ihm Dehradun, Uttarakhand