A Comprehensive Analysis of Indian Railways Catering: Quality, Service, and Future Prospects

Indian Railways catering can vary widely depending on the outturn of your experience. While I haven’t found any bugs and insects in my package, the quality and taste of the food can leave a lot to be desired.

Quality and Taste of Train Food

One review stood out particularly:

After the first bite, I started crying again for being a thousand miles away from home. IT WAS THAT BAD!

This anecdote highlights the stark differences in expectations and reality. Despite the aesthetically pleasing presentation and packaging, the taste can be disappointing.

Cooking in Pantry Cars: A Challenging Job

For those unfamiliar with traveling on trains in India, cooking in the pantry car is an arduous task. The constant vibrations during the journey can result in spilling hot food, which could lead to injuries. Additionally, the compensation for such a challenging job is often minimal, typically ranging from 10 to 20,000 rupees per month.

Consequently, it is arguable whether the quality of food matches the effort and risk endured by the cooks. Outsourcing catering to contractors can further degrade the quality, as dictated by the recent experiences of one regular user.

Outsourcing vs. In-House Catering

While the Indian Railways will not be criticized for mishandling catering responsibilities, the quality of food is a consistent point of contention. Regular travelers like me understand the inevitability of eating on the train, but hope that someday there will be an improvement.

One suggestion is the privatization of catering services, which could bring in more stringent quality controls. The current situation can hardly compare to the stringent measures taken by the government regarding food additives like MSG in products like Maggi. The usage of tonnes of MSG in local train stations remains largely unchecked and concerning.

Further Observations on Train Food Service

Regarding quality and service, other aspects of train food service can be equally disappointing. For instance:

The coffee or tea served on the train is often just sugar water. Packed water is always above the marked retail price (MRP) by around Rs 5. Week-back travel from Bangalore to Shirdi, Sai Nagar involves a 28-hour journey but lacks a pantry. Short eats are available at middle railway stations, which can be risky. By the time you purchase food in the canteen, the train might already be moving, causing financial losses. In some stations, trains can miss their scheduled departure times, further complicating the meal scenario.

In conclusion, Indian Railways catering can often fall short of expectations, particularly in terms of food quality and service. However, there is hope for improvement through better management and possibly privatization.