Documents

  • Department of Ex-Servicemen Welfare (Poorva Senani Kalyan Vibhag)

  • Department of Defence Research and Development (Raksha Anusandhan aur Vikas Vibhag)

  • Department of Defence Production (Raksha Utpadan Vibhag)

  • Department of Defence (Raksha Vibhag)

  • Ministry of Defence (Raksha Mantralaya)

  • Guidelines by Ministry of Development of North Eastern Region

    Guidelines by Ministry of Development of North Eastern Region . It contains the guidelines for administration of Non-Lapsable Central Pool of resources. Guidelines by Ministry of Development of North Eastern Region . It contains the guidelines for administration of Non-Lapsable Central Pool of resources. Guidelines by Ministry of Development of North Eastern Region . It contains the guidelines for administration of Non-Lapsable Central Pool of resources. Guidelines by Ministry of Development of North Eastern Region . It contains the guidelines for administration of Non-Lapsable Central Pool of resources.

  • Concept note for the workshop on BBBP, Haryana

    Concept note for the workshop on BBBP, Haryana. Includes Navdisha – national thematic workshop on best practices for women and child development organized by Ministry of Women and Child Development Government of India and Government of Haryana.

  • MoHFW Guidelines for Sexual Violence

    Guidelines and protocols on Medico-legal care for survivors/victims of sexual violence released by Ministry of Health & Family Welfare, Government of India.

  • Guidelines for assessment and accreditation for Universities

    This is the file which provides guidelines for assessment and accreditation for Universities in India.

  • Food Safety and Hygiene under Mid Day Meal scheme

    These are the guidelines on Food Safety and Hygiene under Mid Day Meal Scheme. They have been formulated with an aim to help the States and the UTs to focus more intensively on the safety aspects of procurement, storage, preparation, serving, waste disposal of food items as well as issues of personal hygiene of students and those involved in cooking and serving of food.

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