New Delhi | Jan 16, 2026

Indian Railways is introducing a new initiative to serve regional cuisines on Vande Bharat trains, a move aimed at enhancing passenger experience while promoting India’s culinary diversity. The project is part of the “52 reforms in 52 weeks” program announced by Union Railway Minister Ashwini Vaishnaw as part of a broader effort to improve governance, efficiency, and passenger services across the national carrier.

Under the pilot project, six routes have been selected where local food will be served on both up and down trains. The routes currently included are Nagpur-Secunderabad, Sabarmati-Veraval, Shri Mata Vaishno Devi Katra-Srinagar, Srinagar-Shri Mata Vaishno Devi Katra, Kasaragod-Thiruvananthapuram, and Mangaluru-Thiruvananthapuram. Passengers will have access to vegetarian options inspired by the local cuisine of the region from which the train departs. For example, the Katra-Srinagar Vande Bharat will feature Dogri cuisine on its onward journey, while the return journey from Srinagar to Katra will highlight Kashmiri dishes.

Some sample menus announced for the pilot routes include:

• Mangaluru-Thiruvananthapuram: Idiyappam, Parippu Vada, Chettinad Vegetable Gravy, Soyabean Fry with Pachakka
• Katra-Srinagar: Kashmiri Pulao, Rajma, Chhole-Kulche, Kashmiri Roth Cake, Chana Dal Burfi
• Nagpur-Secunderabad: Upma, Palakura Pappu, Paneer Kolhapuri, Dry Bendakaya Vepudu

The initiative will also extend to the first Vande Bharat sleeper train on the Howrah-Guwahati route, set to be inaugurated this week by Prime Minister Narendra Modi. Passengers traveling from Howrah can expect Bengali cuisinesuch as Pulao, Chaner Dalna, Bhaja Moong Dal, Suti Bhaja, Phulka, and Sandesh. The train departing from Guwahati will feature Assamese cuisine, including Joha Rice, Mati Mohar Dali, Assamese Matar Paneer, Aloo Long Beans Bhaji, Phulka, Narikel Burfi, Jeera Pulao, Masoor Dal, Labra, and Aloo Bhindi Bhaja.

This approach represents a significant departure from existing policies for onboard catering, where menus were previously standardized across premium trains like Rajdhani, Shatabdi, Duronto, and earlier Vande Bharat services. The Indian Railway Catering and Tourism Corporation (IRCTC) traditionally decided the menu from a fixed list of food items.

Union Minister Ashwini Vaishnaw highlighted the broader objectives of the initiative, stating that serving local cuisine will not only enhance passenger experience but also provide opportunities for local vendors and entrepreneurs, thereby generating employment. He added that it would also serve as a cultural bridge, allowing passengers from different parts of India to experience the diverse food heritage of the country.

Officials emphasized that food is a key component of the 52-week reform plan, aiming to improve quality, hygiene, and service delivery. By showcasing regional delicacies, the Railways hopes to raise awareness about India’s culinary diversity while enhancing the overall travel experience for millions of passengers.

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