SAVORING LUXURY ON RAILS A CULINARY JOURNEY WITH VANDE BHARAT EXPRESS-Commodore SR Sridhar (Retd)

09/19/2024–

I had an opportunity to travel by Vande Bharath from Chennai to Bengaluru.  Much has been said about its sleek, bullet-like exterior and chic interiors. Undoubtedly, it stands as India’s pride and a testament to the excellence of our railway engineers.

I was quite curious to see how good the in-train catering would be. Snacks and Tea came in at about 6 PM after an hour of the train leaving Chennai with a pre-recorded announcement in Tamil, Kannada, Hindi, English and Hindi. The snacks included instant tea or coffee, packaged soan papdi, and a freshly made masal vada, likely warmed in an oven. Though not very impressive, it was enough to recharge after a long, hot day in humid Chennai. The masal vada was flavourful, though slightly oversized.

The pre-recorded dinner announcement at around 7:30 PM lacked appeal, especially after the modest snacks. The dinner tray included two foil-wrapped rotis, well-seasoned dal, paneer butter masala, peas pulav , a foil katori of carrot-potato sabji, curd and a cup of Amul Ice Cream. The aroma was quite inviting.

Dal was fragrant with a blend of cumin, mustard seeds, and garlic, complemented by the warmth of ginger and a hint of green chili and coriander leaves. The peas pulav was beyond expectations –  indeed light, fragrant and calming to the senses. Surprisingly the basmati rice was fluffy, each grain distinct, gently infused with mild spices like cardamom, cloves, and bay leaves. The pulav just gelled well with the rich dal.

Unwrapping the rotis, I was delighted to find them warm and soft, pairing perfectly with the rich, steaming paneer butter masala. Each bite was a comforting blend of tender roti and velvety, spiced paneer. The paneer pieces were perfectly sized, tender and well-integrated, soaking up the flavorful sauce that had a perfect balance of tangy tomatoes, aromatic spices like cumin, coriander, and garam masala, and a generous touch of butter and cream. The hot, soft roti paired with paneer butter masala provided a comforting, and indulgent flavour.

As the steward cleared away the used trays, preparing for the Vande Bharat Express’s arrival in Bengaluru, the dinner had been indulgently delicious but a touch excessive. Fellow passengers too appeared to relish the meal. Finally, as Bengaluru warmly greets you at the Krantivira Sangolli Rayanna Railway Station with its salubrious climate, one gets a feeling that the sumptuous dinner perfectly complemented a swift and pleasant journey.

(Commodore SR Sridhar (Retd)  – The author is Registrar, International Institute of Information Technology Bangalore.)The opinions expressed are his own.