Local cuisine to be served in Vande Bharat trains: Vaishnaw
The Indian Railways has been undergoing significant transformations in recent years, with a focus on enhancing the overall passenger experience. In a recent development, Union Railway Minister Ashwini Vaishnaw has announced plans to introduce region-specific local cuisine on Vande Bharat trains. This initiative aims to reflect the culture and tastes of the regions the trains pass through, providing passengers with a unique and authentic experience.
On Saturday, Vaishnaw conducted a review meeting with officials at Rail Bhawan in New Delhi, where he instructed them to implement this new initiative. The introduction of local cuisine on Vande Bharat trains is expected to not only enhance the passenger experience but also promote the rich cultural heritage of India. With this move, the Indian Railways is set to take the concept of “Atithi Devo Bhava” (guest is god) to a whole new level, showcasing the country’s diverse culinary traditions to travelers from across the globe.
The Vande Bharat trains, also known as Train 18, are a series of semi-high-speed trains that have been introduced by the Indian Railways in recent years. These trains are equipped with state-of-the-art facilities, including comfortable seating, advanced infotainment systems, and high-speed Wi-Fi connectivity. With the introduction of local cuisine, the Vande Bharat trains are set to become an even more attractive option for travelers, offering a unique blend of comfort, convenience, and cultural experience.
The concept of serving local cuisine on trains is not new, but it has been limited to certain routes and trains in the past. However, with the introduction of this initiative on Vande Bharat trains, the Indian Railways is set to take it to a whole new level. The trains will feature a diverse range of local dishes, carefully curated to reflect the culinary traditions of the regions they pass through. From the spicy curries of South India to the rich biryanis of North India, and from the seafood delicacies of the coastal regions to the street food of Mumbai, the options will be endless.
The introduction of local cuisine on Vande Bharat trains is also expected to provide a boost to the local economy. By promoting local food and ingredients, the Indian Railways will be supporting local farmers, artisans, and small-scale food manufacturers. This, in turn, will help to preserve the traditional culinary practices and techniques of the region, while also providing employment opportunities to local communities.
To implement this initiative, the Indian Railways will be working closely with local food manufacturers, restaurants, and catering services. The menu will be carefully designed to reflect the local flavors and ingredients of the region, with a focus on using fresh and seasonal produce. The food will be prepared in state-of-the-art kitchens, with a emphasis on maintaining high standards of hygiene and quality.
The introduction of local cuisine on Vande Bharat trains is a significant step forward for the Indian Railways, and it is expected to be a major draw for passengers. With its rich cultural heritage, diverse culinary traditions, and warm hospitality, India is a paradise for foodies and travelers alike. By showcasing the local cuisine on Vande Bharat trains, the Indian Railways is set to take the passenger experience to a whole new level, providing a unique and unforgettable experience for travelers from across the globe.
In conclusion, the introduction of local cuisine on Vande Bharat trains is a significant development that is set to enhance the passenger experience and promote the rich cultural heritage of India. With its diverse range of local dishes, carefully curated to reflect the culinary traditions of the regions they pass through, the Vande Bharat trains are set to become an even more attractive option for travelers. By supporting local farmers, artisans, and small-scale food manufacturers, the Indian Railways will also be providing a boost to the local economy, while preserving the traditional culinary practices and techniques of the region.
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