Indian Railways is set to introduce regional cuisines tailored to specific train routes. Union Minister Ashwini Vaishnaw announced this innovative plan, which aligns with the government’s commitment to improving railway services and promoting India's rich culinary heritage. This move follows growing concerns about monotonous food options onboard trains and aims to bring diversity and personalization to railway catering.
The initiative has already begun with a pilot program in Southern Railways, addressing passenger complaints about the lack of South Indian cuisine on Tamil Nadu’s Vande Bharat trains. The program will feature authentic dishes like idli, dosa, sambhar, and filter coffee, ensuring passengers enjoy flavors that resonate with the region they are traveling through. This approach not only enhances the travel experience but also celebrates India's cultural diversity.
Under the revamped catering system managed by IRCTC (Indian Railway Catering and Tourism Corporation), passengers will have access to customizable menus featuring regional specialties, seasonal delicacies, and festival-specific items.Authentic dishes from states like Maharashtra, Kerala, Punjab, and Bengal based on train routes. Options like diabetic-friendly food, baby food, millet-based products, and low-calorie meals. Passengers can order individual dishes or branded food items at MRP rates for a personalised dining experience. This initiative will be implemented in premium trains such as Rajdhani, Shatabdi, Duronto, and Vande Bharat Express while maintaining affordable options like Janta Meals for budget travelers.
The introduction of regional cuisine is expected to drastically improve passenger satisfaction. By offering food that reflects local tastes and preferences, Indian Railways aims to create a sense of connection between travelers and the regions they pass through. This move also addresses language barriers with pantry staff by ensuring culturally relevant menus.
This initiative will provide an economic boost to local food producers and caterers who will supply ingredients for regional dishes. It aligns with the government’s Aatmanirbhar Bharat vision by promoting local businesses and reducing dependency on centralised suppliers.
While promising, this initiative faces logistical challenges such as maintaining food quality during transit and ensuring timely delivery across diverse train routes. IRCTC has assured passengers that safeguards will be built into the system to prevent issues like curtailment in quantity or use of inferior brands.
