The Directorate General of Supplies and Transport (DGST), which plans the soldier's menu and gets it out to him, was caught unawares by the conflict in Kargil. Additional rations which could have helped soldiers in the high-altitude terrain were not initially sanctioned by the government. It was only a couple of days later that the more convenient meals-ready-to-eat (MREs), normally authorised only for naval commandos and deep-seadivers, were despatched. But directorate officials explain they had adequate reserves of regular supplies for mountain combat zones, which were almost as good.

Food supplies for troops in Kargil have now been categorised into specific menus: meals cooked at base camps and specially-designed meals for use in combat in high altitude areas. While Army cooks stir huge pots of rice, dal, mutton, chicken and vegetables for units stationed at the base camp, and ensure that the troops get at least one hot meal a day before they set out (usually before first light), rations for frontline combat units have an interesting mix of comfort food and survival pack rations.

Food scientists at the Central Food Technology Research Institute (CFTRI) in Mysore have packaged menus rich in calories and instant energy boosters designed for specific terrain and climatic conditions, which also cater to regional cuisine preferences. Says a senior Army official, ``Our boys prefer home food to `western' canned food liked baked beansor tuna chunks, so it is our endeavour to provide at least one Indian meal per day even in combat. For troops stationed in high altitude and glaciated areas, we have planned an extensive canned `Indian' menu.'' The comfort menu has some pleasant surprises vegetable pulao, bhindi and karela, curried mutton and chicken, suji halwa, khichri and gulab jamuns.

Army nutritionists have concluded that a soldier needs about 3,700 calories a day, and while peacetime field rations include regular rice, chapatis, dal, sabzi, mutton and chicken, combat and high-altitude rations are an eclectic mix of chocolate bars and gur, Maggi noodles and vegetable pulao, cheese and desi ghee, pre-mixed tea and Frooti. Special rations or `Meghdoot menus' (for operations at altitudes above 12,000 ft) include a vast list of beverages, instant food mixes, pickles, jams, dry fruits and deserts. And, thoughtfully enough, Isabgol and Electral. Soldiers who are stationed at high altitudes can pick from a dosa or upma mix, tinned curriedmeat and fish, vegetables and noodles, all of which are pre-cooked and need only to be warmed over. For this, they are provided with hexamine cookers and tablets which burn even in extreme weather. According to officials, a hot favourite of soldiers in Kargil are the specially packed gulab jamuns from Bikaner and the panchranga pickles from Haryana.

For advancing platoons, the DGST has designed mini combo-packs and survival rations which are carried in their backpacks. The former consists of a basic meal vegetable pulao, suji halwa, three tea-mix packs, a hexamine cooker and tablets, and match-boxes. The survival kit contains a pack of emergency soft chocolate bars and two types of chikkis prepared from roasted groundnuts, refined sugar, liquid glucose and jaggery. All are rich in calories and nutrition.

The DGST's job is threefold in times of both war and peace procuring goods and arranging for their packaging and transportation, stocking adequate rations at all times at numerous depots across thecountry and ensuring smooth supply during operations. Says one official proudly, ``Our service is intimately concerned with the planning and execution of logistics support for fighting formations and this time too, despite the short reaction-time in Kargil, we have ensured a quick build-up of stocks and smooth supply of essential commodities to the soldiers.''

The current theatre does not have a motorable network, forcing the Army to rely heavily on what it euphemistically refers to as `animal trasport' (AT). Nothing more than the pack mules that took the British Indian army to the relief of Chitral long years ago. They and their AT drivers are still performing yeoman service, doing 20-30 km a day to keep pace with the troops. So far, AT casualties have been low; the Army has lost two mules and one boy.

The DGST is also responsible for quality control of rations at all times. Samples of every purchase are sent to composite food labs where it is tested and analysed before despatch to the units. Says anofficer proudly, ``It is this strict quality control that has prevented dropsy in the Army despite the fact that we buy almost 40,000 tonnes of mustard oil every year.'' He also scoffs at the charities which have appealed to the public to donate jams and pickles for the troops in Kargil. ``We have enough rations for our soldiers,'' he says. ``The DGST alone has a budget of Rs 2,000 crore, and the Army marches without being anxious for its stomach.''