83. All articles to be weighed out to the cook—Details of the preparation of food.

Wheat
3.75%
Dal, urd
4.30%
Dais, mung, moth, rawan and maser
3.75%
Gram for perching or boiling
1.25%
Dal gram
3.75%
Tamarind
10.00%
Wheat for Dalia
1.25%