{"id":26580,"date":"2025-12-18T13:21:38","date_gmt":"2025-12-18T13:21:38","guid":{"rendered":"https:\/\/tezgyan.com\/index.php\/2025\/12\/18\/indian-railways-to-bring-flavours-of-india-onboard-vande-bharat-trains-with-regional-dishes\/"},"modified":"2025-12-18T13:21:38","modified_gmt":"2025-12-18T13:21:38","slug":"indian-railways-to-bring-flavours-of-india-onboard-vande-bharat-trains-with-regional-dishes","status":"publish","type":"post","link":"https:\/\/tezgyan.com\/index.php\/2025\/12\/18\/indian-railways-to-bring-flavours-of-india-onboard-vande-bharat-trains-with-regional-dishes\/","title":{"rendered":"Indian railways to bring flavours of India onboard Vande Bharat trains with regional dishes"},"content":{"rendered":"


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Indian Railways is expanding its onboard dining experience on Vande Bharat Express trains by introducing region-specific cuisine, allowing passengers to sample authentic local dishes as they travel across the country. The initiative, announced by the Ministry of Railways, is aimed at enhancing passenger comfort while showcasing India\u2019s vast and varied culinary heritage.<\/p>\n

Under the new service, travellers will be offered meals that reflect the food traditions of the regions connected on individual Vande Bharat routes. Railway officials said the idea is to make journeys more culturally immersive by serving flavours that resonate with local identities, while maintaining consistent quality and hygiene standards across the network.<\/p>\n

Passengers on the Nagpur\u2013Secunderabad Vande Bharat Express can now enjoy Maharashtra’s popular Kanda Poha, along with South Indian dishes such as Dondakaya Karam Podi Fry and Andhra Pradesh\u2019s classic Andhra Kodi Kura. Gujarati specialities have also been introduced, with Methi Thepla being served on the Mumbai Central\u2013Gandhinagar Capital service and Masala Lauki on the Sabarmati\u2013Veraval route. For travellers heading to Odisha, Aloo Phulkopi is available on the Howrah\u2013Puri Vande Bharat Express.
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Southern India’s culinary traditions feature prominently on services operating through Kerala. Passengers on the Kasargod\u2013Trivandrum and Mangaluru\u2013Trivandrum Vande Bharat Express trains are being served a traditional Kerala meal that includes white rice, Pachakka Cherupayar Mezhukku Perati, Kadala curry, Kerala paratha, plain curd and the popular dessert Palada payasam, along with appam.<\/p>\n

The eastern states are equally represented. West Bengal’s Kosha Paneer is being offered on the Rourkela\u2013Howrah Vande Bharat Express, while the Howrah\u2013Puri service also features Aloo Potol Bhaja. From Bihar, well-known dishes such as Champaran Paneer are available on the Patna\u2013Ranchi Vande Bharat Express, and Champaran Chicken is being served on the Patna\u2013Howrah route.<\/p>\n

Northern flavours have been added through Dogri cuisine, with Ambal Kaddu and Jammu Chana Masala introduced on select services. Kashmiri specialities, including Tomato Chaman and Kesar Phirni, are being served on Vande Bharat trains operating between Shri Mata Vaishno Devi Katra and New Delhi. Meanwhile, Maharashtra\u2019s Masala Upma is available on the Chhatrapati Shivaji Maharaj Terminus\u2013Madgaon route, and West Bengal\u2019s Murghir Jhol has been introduced on the New Jalpaiguri\u2013Howrah service.<\/p>\n

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According to Indian Railways, the initiative reflects a broader effort to elevate rail travel beyond speed and efficiency by blending comfort with culture. By bringing regional cuisines onboard, the Vande Bharat Express is being positioned as a platform that celebrates India\u2019s diversity, making train journeys more engaging and memorable for passengers.<\/p>\n<\/div>\n


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Indian Railways is expanding its onboard dining experience on Vande Bharat Express trains by introducing region-specific cuisine, allowing passengers to sample authentic local dishes as they travel across the country. The initiative, announced by the Ministry of Railways, is aimed at enhancing passenger comfort while showcasing India\u2019s vast and varied culinary heritage. Under the new…<\/p>\n","protected":false},"author":1,"featured_media":23025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-26580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel"],"_links":{"self":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts\/26580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/comments?post=26580"}],"version-history":[{"count":0,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts\/26580\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/media\/23025"}],"wp:attachment":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/media?parent=26580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/categories?post=26580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/tags?post=26580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}