The next time you board a train don’t be surprised if the food served on board tastes pleasingly different. From March 1,the Railway Board has implemented several changes in the food menu for major trains of the region,including Shatabdi and Rajdhani trains. The menu will,henceforth,be subject to revision once in every six months. For the first week after the revision,quality control professionals will be scanning the menu and trains for complaints.
And passengers seem delighted with the change in track. “The redesigned menu,which includes several healthy food items,is a welcome step,” said Vivek Khanna,who was alighting from the Kalka Shatabdi at the Chandigarh railway station on Sunday.
The Railway Board has ensured the modalities of improved quality food keeping in mind the present cost structure. “As the price for meals has not been revised for the last four years despite high rates of inflation,there were complaints of compromising with food quality. This resulted in nearly 30 per cent wastage of food. Along with the food,the passengers will be provided a printed menu with the IRCTC officials’ contact numbers to make it convenient for them to convey their feedback,” said IRCTC Chief Regional Manager Aneet Dulat.
Certain major changes in the menu include discontinuation of aerated artificially flavoured drinks,introduction of vegetarian and non-vegetarian starters in AC-I for lunch and dinner,branded yoghurt-based dessert like sweetened curd to be introduced in the menu along with premium ice cream,Coke and Pepsi to be replaced with branded fruit juices,inclusion of whole wheat bread instead of the prevalent refined flour,corn flakes served in AC I class to be pre-packed and branded,only Basmati rice to be introduced in major meals and introduction of malai kofta and vegetarian kofta.
For AC II,AC III and Chair Car class of Rajdhani and Shatabdi trains,stuffed paranthas have been introduced for breakfast. The passengers will be given a choice between upma/vada,vada/idli,bedvi/aloo sabzi and stuffed paranthas with pickle.
With a nearly 60 per cent wastage of soup and rasam having been reported,the board has decided to stop serving the same. Salads will also be discontinued from March 1.