Early Days: Platform Snacks and Base Kitchens

In the early 20th century, station refreshment rooms and base kitchens catered primarily to first- and second-class passengers. Dining cars appeared soon after, offering meals on select long-distance trains. Over time, most trains replaced dining cars with pantry cars, except for iconic services like the Deccan Queen Express, which preserved its classic offerings with a modern touch of plush interiors and local art.

Regional Flavours on the Move

Railway journeys showcased India's culinary diversity. Passengers could sample regional specialties such as idlis, pakoras, sambar, vada pav, litti-chokha, and banana fritters, reflecting the culture and ingredients of the areas traversed. Pantry cars on premium trains like the Rajdhani Express still serve freshly prepared meals, blending regional and Continental cuisine.

IRCTC and Modernisation

In 1999, IRCTC was established to manage catering and ticketing. It introduced standardised meal templates, food plazas, restaurant partnerships, and online ordering, improving efficiency and hygiene. Bottled water initiatives like Rail Neer became standard. While consistency improved, spontaneous discoveries of regional snacks decreased.

Exceptional Services: Mandovi Express

The Mandovi Express between Mumbai and Madgaon stands out, offering a wide variety of Konkan specialties and other popular fare. Caterers like Ahuja Caterers maintain high standards, earning ISO certification as early as 2007.

Personal Memories

For many travelers, railway food forms an essential part of the journey experience. From childhood memories of puris with sweet shrikhand to multi-compartment steel plates, the taste of train food often outshone home meals.

Returning to Basics

Despite modern standardisation, the joy of railway food persists. While some travelers prefer to carry food from home due to hygiene concerns, trains like the Mandovi Express remain exceptions, preserving a rich, flavorful experience.