Jammu: To showcase the rich culinary heritage of Jammu and Kashmir, Indian Railways, in collaboration with IRCTC, has begun serving local vegetarian cuisine on the newly launched Katra-Srinagar Vande Bharat Express, an official said on Sunday.
The menu features signature Kashmiri offerings such as Kahwa, fresh bakery items, and regional dishes including Kashmiri Pulao, Rajma, Babroo, Ambal Kaddu, and fresh apples. Passengers can enjoy these traditional dishes during breakfast and lunch as they travel between Katra and Srinagar.
Launched by Prime Minister Narendra Modi on June 6, the Vande Bharat Express marks the completion of the long-awaited Udhampur-Srinagar-Baramulla rail link, connecting Kashmir with the rest of India. The initiative has received an enthusiastic response, with most passengers opting for the local menu and praising the quality and taste of the food.
IRCTC Chairman Harjot Singh Sandhu said, “This facility aims to offer an authentic and memorable travel experience, allowing passengers to savor the region’s flavors even before reaching their destination.”
Senior Divisional Commercial Manager, Jammu Division, Uchit Singhal, highlighted that the service will feature state-of-the-art hygienic kitchens. “We are also upgrading packaging, moving from aluminium foil to airline-style Teflon-coated casseroles and eco-friendly coir trays instead of plastic. Professional supervisors will ensure staff training and maintain high standards,” he added.
Special local dishes include Ambal Kaddu, a sweet and sour Dogra-style pumpkin curry; Babroo, a stuffed puri popular in hilly areas; Jammu Paratha for breakfast; and Paneer Chaman, Kashmiri Dum Aloo, and Jammu Rajma for lunch. “These dishes are prepared using traditional spices and cooking methods to give travelers an authentic taste of the region,” Singhal said.
Passengers preferring standard vegetarian options like Upma, Poha, and cutlets can also enjoy them alongside the new regional menu.
Singhal emphasized that this initiative reflects Indian Railways’ commitment to celebrating the country’s culinary diversity while providing passengers with a rich, culturally connected travel experience.
