The shortage of commercial LPG cylinders has begun affecting base kitchens, where most meals for long-distance trains are prepared.
Since these kitchens depend heavily on LPG, any disruption directly impacts food availability onboard. To avoid inconvenience to passengers, IRCTC has adopted alternative food solutions.
What Passengers Will Get Now
Instead of freshly cooked meals, passengers—especially on premium trains like Vande Bharat, Shatabdi, and Tejas—will now be served ready-to-eat (RTE) food options.
The menu includes:
- Breakfast: Upma and Poha
- Lunch/Dinner: Rajma-Chawal and Chole-Chawal
These meals are pre-cooked, packaged, and easy to serve, ensuring hygiene and quick distribution.
Alternative Cooking Methods Also Introduced
Apart from ready-to-eat meals, IRCTC has also instructed vendors and kitchens to:
- Use induction cooktops and microwave ovens
- Reduce dependency on LPG-based cooking
- Maintain adequate stock of packaged food
This hybrid approach helps maintain service continuity during the crisis.
Impact on Railway Catering
The LPG shortage has forced a temporary shift in how food is prepared and served on trains:
- Freshly cooked meals may be limited
- More reliance on packaged and semi-cooked food
- Faster service but fewer menu options
However, the primary goal remains clear—no passenger should go without food during travel.
Bigger Picture: A Nationwide Supply Disruption
The LPG crisis is not limited to railways. Across India:
- Restaurants and industries are facing shortages
- Prices have surged in some areas
- Alternative cooking methods are being widely adopted
Railways, being a mass service provider, had to act quickly to avoid large-scale disruption.
Conclusion
IRCTC’s decision to introduce ready-to-eat meals highlights how essential services are adapting to unexpected supply challenges. While passengers may miss freshly cooked food, the move ensures continuity, safety, and convenience during a critical time.
As the LPG situation stabilizes, normal catering services are expected to resume.
