Vande Bharat: Good news for Vande Bharat passengers! you will get the taste of Kashmiri flavours in Katra-Srinagar train
The Katra-Srinagar Vande Bharat Express is the first semi-high-speed train connecting Jammu and Kashmir, inaugurated by Prime Minister Narendra Modi on 6 June 2025. The train covers the distance of 190 km in just 3 hours, with Banihal being the only stop.
Indian Railway Catering and Tourism Corporation (IRCTC) has given another good news to its passengers. Kashmiri vegetarian cuisine will now be served to passengers in the Katra-Srinagar Vande Bharat train. According to the report, this facility will start from the second week of July. IRCTC Additional General Manager Anand Kumar Jha said, ‘We are working on a plan to serve local cuisine in the Katra-Srinagar Vande Bharat train, which is expected to start from the second week of July.’
An IRCTC official said, ‘Passengers will be able to taste popular local dishes like Ambal Pumpkin, Babru and Jammu Paratha for breakfast. Paneer Chaman, Kashmiri Dum Aloo and Jammu Rajma will be served for lunch.’ He said that these dishes will be prepared with local spices and flavors so that passengers can experience the culture of Kashmir. Apart from this, other options like Upma, Poha and Vegetarian Cutlet will also be available.
The aim is to promote local food
Prime Minister Narendra Modi inaugurated the Katra-Srinagar Vande Bharat train on June 6, which has connected Srinagar to the country’s rail network. Its commercial services also started from the next day. IRCTC has selected popular dishes by discussing with top restaurants like Nathu, Holiday Inn, JW Marriott and ITC to promote local food in premier trains. Recently, South Indian cuisine has started serving in Thiruvananthapuram Rajdhani. Similarly, local and Hyderabadi cuisine is being given to passengers in Nagpur-Secunderabad Vande Bharat.
The post Vande Bharat: Good news for Vande Bharat passengers! you will get the taste of Kashmiri flavours in Katra-Srinagar train first appeared on informalnewz.
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