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 As Per Tender Items , 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 2022-05-12. This is a Vegetables And Fruits tender in Dehradun, Uttarakhand