Catering Services
Catering Services – Indian Railways
1. Introduction & Scope
Catering on Indian trains is not merely a passenger amenity; it is an organized, multi-tier supply-chain activity governed by statutory food-safety laws, railway commercial codes and e-catering policies. The service spectrum covers:
- On-board (Pantry Cars, Trolleys, Train Side Vendors)
- Static units (Refreshment Rooms, Food Plazas, Fast-Food Units, Base Kitchens)
- E-catering (App & web based pre-ordering through IRCTC’s e-Catering portal & aggregators)
2. Technical & Operational Specifications
2.1 Pantry Car (Self-propelled Hot Kitchen)
| Parameter | Specification (LHB type) |
|---|---|
| Overall length inside | 19,500 mm |
| Max. speed | 160 km/h (same as LHB rake) |
| Power supply | 415 V ±10 %, 3-phase, 50 Hz (train line) |
| Kitchen equipment | 4-deep fryers (2 kW each), 4-Boiler stoves, 2-griddles, 2-coffee urns (15 l), 2-microwaves, 2-refrigerators (400 l), 1-dish-washer, 1-hot-case (GN 1/1 x 20) |
| Water capacity | 2,000 l in SS tanks + UV filtration |
| Fire-suppression | Automatic Ansul wet-chemical system |
| Staffing norm | 1 Supervisor + 7 contractual caterers |
| Menu cycle | 5-day repeating cycle (veg & non-veg) |
| Audit frequency | Monthly by IRCTC; surprise Rly & FSSAI check |
2.2 Base Kitchen (BK) – Central Production Model
- Capacity: 5,000–25,000 meals per day (Modular conveyor, blast-chiller, cook-chill technology)
- HACCP compliance: Temperature log < 8 °C (cold) & > 65 °C (hot)
- Tray-seal MAP (Modified Atmosphere Packing) extends chilled shelf-life to 48 h
- GPS-enabled insulated trucks (temp. 4-7 °C) deliver to en-route stations; QR code on each meal for traceability
3. Historical Milestones
| Year | Development |
|---|---|
| 1877 | First “Refreshment Room” opened at Howrah by EIR |
| 1928 | GIPR introduces “Pantry Car” in Bombay–Poona mail |
| 1967 | Railway Board frames “Catering Policy” (commercial control) |
| 1984 | Indian Railways Catering & Tourism Corporation (IRCTC) incorporated (01.10.1999 became PSU) |
| 2005 | First Food Plaza opened at New Delhi (PF-1) under PPP |
| 2010 | Static catering units brought under e-tendering (ZRU – Zonal Railway Undertaking) |
| 2015 | Launch of e-Catering (beta) through IRCTC portal |
| 2017 | Pantry cars on 300+ trains; decision to phase-out & replace by ready-to-eat meals (RTE) due to hygiene & fire-risk |
| 2020 | COVID-19: All on-board catering suspended; only pre-packed dry meals & bottled water allowed |
| 2021-23 | Revival with ‘Contact-less Catering’; mandatory FSSAI licence & QR-coded menu |
4. Statutory & Policy Framework
- Railway Act 1989 – Sec. 102 & 103: empowers Railway to license catering stalls
- Catering Policy 2017 (updated 2021)
- Two models: (i) Centralised (IRCTC) (ii) Decentralised (Zonal Railway)
- Penal provision: ₹5 lakh max fine/black-listing for adulteration
- FSSAI (Railways) Regulations 2018
- Hygiene rating “Rail-Se-Aahar” (1–5 star); mandatory display
- E-Catering Policy 2022
- No exclusivity; open to 20 empaneled aggregators (Zomato, OLF, IRCTC RailRestro, Domino’s, KFC etc.)
- Commission: 12 % to IRCTC + 5 % GST on F&B value
- Railway Board Letter No. 2019/TGIII/600/1 (Revenue Sharing) – 30 % revenue share from static units to Railways
5. Financial & Statistical Snapshot (2023)
| Metric (FY 2022-23) | Figure |
|---|---|
| Total meals served (all modes) | 152 million |
| IRCTC revenue from catering | ₹2,847 crore (growth 41 % YoY) |
| Pantry cars in service | 344 (down from 420 in 2019) |
| Base kitchens (IRCTC) | 54 covering 1,600 trains |
| e-Catering penetration | 1.9 million orders; avg. ticket size ₹267 |
| Food complaints (CPGRAMS) | 4,412 (reduction 35 % vs. 2018) |
| FSSAI licences issued to rail vendors | 11,380 |
6. Recent Initiatives & Technology
- AI-enabled CCTV in base kitchens (object detection for rodent, hair-net compliance)
- Rail-Drishta dashboard – real-time pantry car hygiene score visible to passengers
- “Local Flavour” menu: 20 % regional cuisine mandatory (Jan-2023 order)
- Rail-Scan mobile app for passengers to upload food photos; auto-routing to IRCTC control room
- Optical Food-Quality Sensor (pilot at Mumbai BK) – spectroscopy-based spoilage alert
- Biodegradable PLA cutlery & bagasse plates (single-use plastic ban effective 02-10-2022)
- Subway-style “Grab-and-Go” kiosks at 50 A-1 stations (target 200 by 2025)
7. Key Abbreviations
- IRCTC – Indian Railway Catering & Tourism Corporation
- RTE – Ready-To-Eat
- HACCP – Hazard Analysis Critical Control Point
- FSSAI – Food Safety & Standards Authority of India
- ZRU – Zonal Railway Undertaking
- CPGRAMS – Centralised Public Grievance Redress & Monitoring System
- GN 1/1 – Gastronorm standard container size (530 × 325 mm)
8. 15+ Railway-Exam Grade MCQs
Question:01 The first Refreshment Room on Indian Railways was opened in
A) 1877 at Howrah
B) 1880 at Bombay
C) 1875 at Madras
D) 1882 at Delhi
Show Answer
Correct Answer: A
Explanation: The first Refreshment Room on Indian Railways was opened in 1877 at Howrah station to serve passengers.
Question:02 What is the maximum permissible speed of an LHB Pantry Car?
A) 130 km/h
B) 140 km/h
C) 160 km/h
D) 180 km/h
Show Answer
Correct Answer: C
Explanation: The LHB Pantry Car is designed and certified to run safely up to a maximum speed of 160 km/h.
Question:03 Which of the following PSUs is responsible for catering services on the majority of Indian Railways trains?
A) IRFC
B) IRCTC
C) CONCOR
D) RITES
Show Answer
Correct Answer: B
Explanation: Indian Railway Catering and Tourism Corporation (IRCTC), a Mini-Ratna PSU, manages onboard catering, pantry services, and e-catering across most trains to ensure standardized food quality and passenger convenience.
Question:04 As per the Catering Policy 2021, what is the upper ceiling of penalty for adulteration?
A) ₹1 lakh
B) ₹2 lakh
C) ₹5 lakh
D) ₹10 lakh
Show Answer
Correct Answer: C
Explanation: Under the Indian Railways Catering Policy 2021, the maximum penalty that can be imposed for adulteration is ₹5 lakh.
Question:05 The commission charged by IRCTC on e-catering food value is
A) 5 %
B) 8 %
C) 10 %
D) 12 %
Show Answer
Correct Answer: D
Explanation: IRCTC levies a 12 % commission on the food value for all e-catering orders booked through its platform.
Question:06 Which technology is used to extend chilled meal shelf-life to 48 hours in Base Kitchens?
A) Vacuum Sealing
B) Modified Atmosphere Packing (MAP)
C) Irradiation Treatment
D) Cryogenic Freezing
Show Answer
Correct Answer: B
Explanation: Modified Atmosphere Packing (MAP) replaces oxygen inside the package with a gas mixture (typically nitrogen and carbon dioxide) that slows microbial growth and oxidation, thereby extending the chilled meal’s shelf-life to 48 hours in Base Kitchens.
Question:07 The automatic fire-suppression system fitted in pantry cars is
A) CO₂ flooding system
B) Ansul wet-chemical system
C) Dry-powder suppression system
D) Foam-water sprinkler system
Show Answer
Correct Answer: B
Explanation: Pantry cars are equipped with the Ansul wet-chemical system because it rapidly knocks down grease-based fires typical of cooking areas and cools hot surfaces, preventing re-ignition.
Question:08 How many base kitchens does IRCTC operate as of 2023?
A) 48
B) 52
C) 54
D) 60
Show Answer
Correct Answer: C
Explanation: As of 2023, IRCTC operates 54 base kitchens across India to cater to the meals served on Indian Railways trains.
Question:09 Which mobile app allows passengers to upload real-time food quality photos?
A) Rail-Scan
B) IRCTC Rail-Connect
C) UTS
D) Rail-Drishti
Show Answer
Correct Answer: A
Explanation: Rail-Scan is the dedicated mobile app introduced by Indian Railways that enables passengers to upload real-time photographs of food served on trains, helping authorities monitor and improve catering quality.
Question:10 The FSSAI hygiene rating scheme specifically designed for Indian Railways is called
A) Rail-Rasoi
B) Rail-Se-Aahar
C) Swachh Rail-Swachh Aahar
D) Rail-Food Safe
Show Answer
Correct Answer: B Explanation: The Food Safety and Standards Authority of India (FSSAI) has launched “Rail-Se-Aahar” as its dedicated hygiene rating scheme for food establishments on Indian Railways to ensure safe and wholesome meals for passengers.Question:11 [Which sections of the Railway Act, 1989 govern the licensing of catering stalls?]
A) Section 99 & 100
B) Section 100 & 101
C) Section 102 & 103
D) Section 104 & 105
Show Answer
Correct Answer: C
Explanation: Sections 102 and 103 of the Railway Act, 1989 specifically provide for the licensing and regulation of catering stalls on railway premises.
Question:12 During COVID-19, which of the following was NOT permitted in trains?
A) Pre-packed dry snacks
B) Bottled drinking water
C) Hot cooked meals served on-board
D) Individually sealed beverages
Show Answer
Correct Answer: C
Explanation: To minimize infection risk, Indian Railways suspended the service of hot cooked meals served on-board during the pandemic; only pre-packed, sealed or dry items were allowed.
Question:13 The revenue share that Zonal Railways receive from static catering units is
A) 15 %
B) 20 %
C) 30 %
D) 40 %
Show Answer
Correct Answer: C
Explanation: As per the 2026 Railway Catering Policy, Zonal Railways are entitled to a 30 % revenue share from the gross earnings of static catering units operating on their jurisdiction.
Question:14 [What is the water-storage capacity of a standard LHB pantry car?]
A) 1,000 litres
B) 1,500 litres
C) 2,000 litres
D) 2,500 litres
Show Answer
Correct Answer: C
Explanation: Indian Railways specifies that a standard LHB pantry car is equipped with a 2,000-litre stainless-steel water tank to meet on-board catering needs.
Question:15 [Which of the following is NOT an empaneled e-catering aggregator on Indian Railways as of 2026?]
A) IRCTC e-Catering
B) Zoop
C) RailRestro
D) Uber Eats
Show Answer
Correct Answer: D
Explanation: Uber Eats is not empaneled with Indian Railways for e-catering services; the empaneled aggregators include IRCTC e-Catering, Zoop and RailRestro.
Question:16 The temperature range maintained in chilled food supply trucks is
A) 0–3 °C
B) 4–7 °C
C) 8–11 °C
D) 12–15 °C
Show Answer
Correct Answer: B
Explanation: Chilled food supply trucks are kept between 4 °C and 7 °C to slow bacterial growth and maintain food safety without freezing the product.
Question:17 [As per the latest Railway Board order, what minimum percentage of the menu must consist of regional cuisine?]
A) 10 %
B) 15 %
C) 20 %
D) 25 %
Show Answer
Correct Answer: C
Explanation: The latest Railway Board directive mandates that 20 % of the menu on trains and at railway stations must feature regional cuisine to promote local culinary culture.
Revise the figures annually; Railway Board & IRCTC publish yearly statistical statements around May every year.
BETA
