A New Approach to Catering in Railways

 

INDIAN RAILWAYS  : A NEW APPROACH TO CATERING IN RAILWAYS

1.         Life of every citizen is associated with Railways in many ways and that’s the reason Indian railways is called life line of nation. People use railway system on daily, weekly, monthly or four five times in  a year. Catering forms a very important part of travel. Every passenger connects himself/herself with railways through cleanliness and catering. In order to provide hygienic and affordable catering to rail users under mentioned suggestions are given :-

(a)        Removal of pantry car from all superfast and mail/express trains and establishment of kitchens at important nominated stations en route to provide packaged meals to rail users. This will ensure quality control, hygiene and check overcharging.

(b)        Selection of menu as per the choice of rail users

(c)        Packaging and pricing should be user friendly

(d)        Provision of trolley/crates in coach to provide on board catering and allocation of space in a coach  to fit in one catering trolley/crates

2.         Removal of Pantry Cars from all Superfast, Mail/Express Trains  :  Gradually pantry cars from all Mail/Express trains should be removed and replaced with passenger cars. Some stations can be nominated to establish kitchens to provide ready meals to trains. This would not only increase revenue to railways but will also provide quality catering to rail passengers.

3.         Selection of Menu : Meal inventory should be controlled and small meals hygienically prepared and packaged should be provided to rail users Suggested menu are :-

            (a)        Breakfast

(i)                 Poha & Chatney

(ii)               Upama & Chatney

(iii)             Idly Sambhar & Chatney

(iv)              Vada Sambhar & Chatney

(v)                Bread Butter & Jam

(vi)              Bread Omelets & Tomato Sauce

(vii)            Bread Cutlet & Tomato Sauce

(viii)          Veg Sandwich & Tomato Sauce

(ix)              Vada Pav & Chatney

(b)        Lunch/Dinner

(i)         Puri Sabzi

(iii)       Roti Sabzi

(iii)             Naan Paneer Curry

(iv)              Naan Egg Curry

(v)                Naan Chicken Curry

(vi)              Biryani Veg

(vii)            Biryani Non Veg

(viii)          Pulao Veg

(ix)              Chhole Chawal

(x)                Fish Curry & Rice

(xi)              Dal Chawal

(xii)            Idli Sambhar

(xiii)          Vada Sambhar

(xiv)          Rava Khichadi

(xv)            Poha

(xvi)          Litti Chhokha 

4.         Packaging and Pricing :-       Packaging and pricing should be user friendly. A disposable bag should be provided with meals so as to dispose off waste without littering coaches and tracks. Each meal packet cover should list out printed contents with qty, weight and price to check overpricing by vendors. This will remove corrupt practices also. Suggested format to be printed on all packets is given below :- 

DAL CHAWAL   CA No : Rate                                                                        -               Rs  50/- CONTENTS Dal                                                                          -               100 Gms Chawal                                                                   -               150 Gms Paper tray cum disposable bag                                -               01 Nos Paper Napkin                                                           -               01 Nos    Plastic Spoon                                                           -               01 Nos Vendor : M/s XYZ Address : Tele No : Complaint Authority Tele No             +91xxxxxxxxxx                     Whatsapp No     +91xxxxxxxxxx

 

 

 

 

 

 

 

 

 

 

 

 

 

5.         Provision of Trolley/Crates in Each Coach for on Board Catering :- A trolley akin to one used in airlines can be provided in each coach to stack food items and its distribution inside coaches or specialized crates can be provided in each coach to stack food items. This can be used by vendors to provide food items at nominated stations. This will not only improve quality of on board catering but will also increase revenue to railways due to replacement of pantry car with passenger coach. Stoppage of trains can be regulated at nominated stations providing catering services and other maintenance service to trains.