Passenger confidence in onboard catering has received a significant boost on Kerala's premium Vande Bharat trains, with food bookings witnessing a remarkable 50 percent increase. This surge comes after Indian Railways implemented a comprehensive upgrade focusing on food quality, menu variety, packaging, and staff training over the past one and a half months.
A Taste of Kerala on the Move
The most notable change has been a complete menu revamp, strategically infusing it with popular elements of local Keralite cuisine. Travelers can now relish authentic dishes like Thalassery Biryani, Puttu Kadala curry, and Appam Egg curry during their journey. Officials have confirmed that the culinary expansion is ongoing, with plans to introduce more traditional items such as palappam and unni appam in the coming days.
These menu changes were rolled out on two key routes. The new catering arrangement first took effect on the Thiruvananthapuram–Kasargod service on November 15, followed by the Mangaluru–Thiruvananthapuram route on December 15. The response has been overwhelmingly positive, leading to a sustained rise in pre-booked meal orders from passengers who previously opted out due to quality concerns.
From Losses to Complaint-Free Service
Previously, the railways faced considerable losses on these services as a large section of passengers avoided booking food with their tickets. This was primarily driven by widespread complaints about poor food quality, limited variety, and unhygienic packaging. Issues like leaky containers and improper food handling were routine grievances.
The turnaround has been dramatic. With systematic improvements in taste, packaging, handling, and even staff behavior, sales have picked up impressively. On average, around 1,600 breakfast packets are now served per train, a sharp rise from the earlier figure of approximately 800. An official highlighted the improved service standard, stating, "We have gone complaint-free for 10 days at a stretch. There are hardly any complaints these days." This is a sea change from the era when seven to eight complaints were routinely registered on each journey.
The Flight Kitchen Model Takes Off on Rails
A key driver behind this transformation is the onboarding of a flight kitchen operator, CAFS, to manage the food supply for the Vande Bharat services in Kerala. This marks the first time such a specialist operator has been deployed on a Vande Bharat train nationwide. The move came after persistent complaints about food quality plagued the premium services.
The company has brought airline-grade efficiency to train catering. "The company handles food efficiently, trains its staff on how to handle food and how to talk to passengers. There is a briefing every day before the train departs," explained the official. The logistics involve transporting food in specialized vehicles, similar to those used for airlines, from kitchens in Thiruvananthapuram, Kochi, and Kozhikode.
The food safety protocol is robust. Meals are frozen and then kept in hot cases before being served onboard, minimizing any risk of infection. Furthermore, the onboard catering staff are professionally qualified individuals who have studied hotel management, food craft, and hospitality. Their work conditions have also been streamlined—they work eight-hour shifts for 15 days a month, ensuring they are not overworked.
Providing high-quality food is particularly crucial for Vande Bharat trains, as they are a premium service equipped with automatic doors. This feature, while enhancing safety and comfort, prevents passengers from purchasing food from vendors at station stops, making the onboard catering service the primary option for meals during the journey.
