Idiyappam, Parippu Vada, Chettinad Vegetable Gravy, Soyabean Fry with Pachakka on the Mangaluru-Thiruvananthapuram route; Kashmiri Pulao, Rajma, Chhole-Kulche, Kashmiri Roth Cake, Chana Dal Burfi on the Katra-Srinagar route; and Upma, Palakura Pappu, Paneer Kolhapuri, Dry Bendakaya Vepudu on the Nagpur-Secunderabad route. These are some of the new food items introduced by Indian Railways as part of its initiative to encourage local cuisines in the national carrier, starting with the Vande Bharat trains. Food will be one of the main components under “52 reforms in 52 weeks” as announced by Union Minister for Railways Ashwini Vaishnaw in the New Year. These are the pilot projects that will culminate into full-fledged food reforms across the Indian Railways network, said the officials.
The local cuisines are already being served on six pairs of Vande Bharat trains (up and down) – Nagpur-Secunderabad, Sabarmati-Veraval, Shri Mata Vaishno Devi Katra-Srinagar, Srinagar-Shri Mata Vaishno Devi Katra, Kasaragod-Thiruvananthapuram, and Mangaluru-Thiruvananthapuram.
So far, all the food items introduced under the initiative are vegetarian.
The local cuisines will change based on where the train takes off from. For instance, if the Katra-Srinagar Vande Bharat has Dogri cuisine, the Srinagar-Katra Vande Bharat will have Kashmiri cuisine.
The first Vande Bharat sleeper train, which is scheduled to be inaugurated this week on the Howrah-Guwahati route by Prime Minister Narendra Modi, will also feature this initiative. Sources said that the train, starting from Howrah, will have Bengali food – Pulao, Chaner Dalna, Bhaja Moong Dal, Suti Bhaja, Phulka and Sandesh. In another option, Green Peas Pulao, Mix Dal, Dhokar Dalna, Aloo Jhuri Bhaja, Phulka and Ras ka Dum will be served.
For the train starting from Guwahati, the options will be Joha Rice, Mati Mohar Dali, Assamese Matar Paneer, Aloo Long Beans Bhaji, Phulka, Narikel Burfi; and Jeera Pulao, Masoor Dal, Labra, Aloo Bhindi Bhaja, Phulka and Lal Mohan.
This is a departure from the existing policy for trains where catering charges are built into passenger fares – such as Rajdhani, Shatabdi, Duranto, besides Vande Bharat — where the menu is decided by the IRCTC from a list of fixed food items.
Story continues below this ad
Vaishnaw said that serving local cuisines would encourage local vendors to participate and create employment opportunities.
“This year is the Railways’ year of reforms. We will have 52 reforms in 52 weeks for systemic improvements in efficiency, governance, and service delivery. Food is one of them. The effort is to improve food quality, catering and onboard services. The local cuisines will help people become aware about India’s great food diversity,” Vaishnaw told The Indian Express.
Officials said the move would also act as a bridge, exposing people across the country to cultures distant from theirs.
