supply of - atta , besan , dal roongi , black chana , black elaichi , chana dal , daliya , gur , urad dal , masoor dal , moong dal , mustard oil , nutri chunks , rajma , refined oil , rice , rusk , salt , sewain vermicelli , sugar , suji , tea , white channa , dal arhar , capsicum , carrot , cauliflower , cucumber kheera , garlic , ginger , green fresh dhaniya , green chilly , lemon , matar frozen , onion , potato , pumpkin kaddu , radish , red chilly powder , seasonal vegetables others , tomato

National Education Society for Tribal Students has invited bids for the supply of - atta , besan , dal roongi , black chana , black elaichi , chana dal , daliya , gur , urad dal , masoor dal , moong dal , mustard oil , nutri chunks , rajma , refined oil , rice , rusk , salt , sewain vermicelli , sugar , suji , tea , white channa , dal arhar , capsicum , carrot , cauliflower , cucumber kheera , garlic , ginger , green fresh dhaniya , green chilly , lemon , matar frozen , onion , potato , pumpkin kaddu , radish , red chilly powder , seasonal vegetables others , tomato , lady finger bhindi , brinjal , beans , cabbage , palak , sponge gourd tori , masroom , bitter gourd karela , green peas fresh , chicken masala 50gms , coriander powder , dal chini , ajwain , sauf , hing , methi dana , garam masala 50gms , green elaichi 500gms packet , haldi , kasuri methi 25gms , meat masala 50gms , mix masala sabji masala , pickles 5 kg box , chhole masala , rajma masala 50gms , zeera , biryani masala 50gms , tez patta , apple , banana , orange , kismis , nariyal powder , dry nariyal , kazu , almond , biscuits rs 5 sweet salty , bread , bread bun , curd , dates khajoor , egg , ghee , jam , kachuri , kulcha , laddu sweets gulab jamun , milk fresh , paneer , glucon d orange flaver , roabja , real juice , chicken , sabur dana - | quantity - 563310.. Please refer to the tender document for project value and EMD details. Interested bidders can submit applications until 28 September 2026, with the technical opening scheduled for 28 September 2026.