Mumbai: In a significant overhaul aimed at improving food quality on long-distance trains, the Indian Railway Catering and Tourism Corporation (IRCTC) is replacing traditional base kitchens with cloud kitchens. Mumbai is among the first to benefit from this transformation, with cloud kitchens already supplying meals to trains for nearly a month.
The shift to cloud kitchens represents a major upgrade from the existing base kitchen model, which has been plagued by persistent complaints about food quality. The new cloud kitchens, managed by professional caterers, are set to streamline food production and delivery processes across IRCTC’s West Zone, which encompasses Maharashtra, Madhya Pradesh, and Gujarat.
“We are in the process of establishing at least 200 cloud kitchens in the west zone,” said a senior IRCTC official. “In Mumbai, cloud kitchens are being set up at Powai, Kurla, Panvel, Thane, and Chembur. Currently, the Kurla kitchen is operational and the largest among them, with the capacity to prepare and dispatch 4,000 meals daily. We aim to have 200 kitchens functional within the next three months.” The cloud kitchens will be managed under a seven-year contract and will feature state-of-the-art equipment and surveillance systems to ensure hygiene and quality. Unlike base kitchens, which are centralized at locations like CSMT and Mumbai Central, cloud kitchens will offer more flexibility and efficiency in food production and delivery.
This decentralization is expected to reduce the logistical burden and improve food quality. The initiative addresses longstanding issues of food quality on trains. Despite various measures, including live streaming of food preparation and significant fines for hygiene violations, IRCTC received approximately 300 to 350 complaints monthly, with about 10 to 12 being serious in nature. Issues ranged from stale food to foreign objects found in meals. “Our transition to cloud kitchens has already shown promising results,” noted an IRCTC spokesperson. “We have seen a reduction in food quality complaints from 300 to 70-80 per month, with only one or two being serious.” This improvement is attributed to the enhanced operational standards and accountability introduced with the cloud kitchen model.
Caterers have emphasised the need for a balance between cost and quality. “Pricing should reflect market rates to ensure that quality is not compromised,” said a caterer associated with Indian Railways. “Without adequate pricing adjustments, there is a risk of cutting corners in procurement and preparation.” As IRCTC continues to refine its catering services, the shift to cloud kitchens is expected to be a crucial step towards providing passengers with a more consistent and satisfying dining experience on long-distance trains.
