Indian Railways is enhancing the dining experience on Vande Bharat Express trains by offering regional dishes that highlight India’s rich culinary diversity. This move, announced by the Ministry of Railways, aims to provide passengers with a taste of local flavors while traveling.
With this new initiative, each train route will feature meals inspired by the food culture of the regions it connects. Railway officials emphasize that the goal is to make journeys feel more culturally immersive, all while ensuring high standards of quality and hygiene.
On the Nagpur–Secunderabad route, travelers can savor Maharashtra’s beloved Kanda Poha and South Indian delights like Dondakaya Karam Podi Fry. Gujarati favorites are also on the menu, including Methi Thepla on the Mumbai Central–Gandhinagar Capital route. Passengers heading to Odisha can find a comforting Aloo Phulkopi on the Howrah–Puri Vande Bharat Express.
In Southern India, the trains serving Kerala are a feast for the senses. On the Kasargod–Trivandrum route, passengers enjoy a traditional Kerala meal featuring white rice, Kadala curry, and the sweet dish Palada payasam.
The eastern states aren’t left out either. On the Rourkela–Howrah service, travelers can taste West Bengal’s Kosha Paneer, while the Patna–Ranchi route offers Champaran Paneer from Bihar. Northern flavors are represented too, such as Dogri dishes like Ambal Kaddu and Jammu Chana Masala.
This initiative isn’t just about food. According to a recent report from the Indian Railway Catering and Tourism Corporation, about 70% of travelers value the onboard dining experience. Researchers suggest that adding local cuisine could positively impact the overall travel experience, making it more enjoyable and memorable.
The Vande Bharat Express isn’t just a way to reach a destination; it’s becoming a platform to celebrate India’s culinary heritage. By incorporating these diverse meals, Indian Railways is making rail travel not just faster but richer in experience.
For more information on culinary trends, check out this report from The Economic Times, which highlights the growing importance of regional cuisine in travel and tourism.
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