Share
WITH the Indian Railways launching the “Bharat Gaurav Deluxe AC Tourist Train” in Gujarat, covering destinations like Vadodara, Somnath, Dwarka, Ahmedabad, Modhera and Patan, the focus is as much on the food as on the other facilities available on board. Over an eight-day, 3,500-km journey, beginning from Delhi's Safdarjung Railway Station, the Bharat Gaurav also includes pit-stops at Gurugram, Rewari, Ringas, Phullera and Ajmer stations — with breakfast and dinner served in the train’s restaurant/dining car on nearly all of the days.
The meals for the guests are prepared in the train’s pantry by a trained catering staff. The dining car is built to reflect old world charm: think regal-looking carpets in the aisles, ornamental lamps that cast a warm glow over the interiors, carved wooden furniture and sumptuously upholstered chairs. The arrangement is cosy: each table, running along both sides of the train, seats four people. The impression is almost that of a booth. Liveried servers offer courteous hospitality, taking guests’ special requests or bringing refills and second helpings. Despite these flourishes, the unbeatable highlight of the Bharat Gaurav’s dining car has to be the large glass windows that frame the landscape whizzing by — a masterful view to accompany every meal.
Since the itinerary covers several pilgrimage spots (and temple-hopping is on the anvil for the passengers), the food served aboard the Bharat Gaurav is vegetarian, and prepared without onion and garlic. That, however, doesn’t prevent the fare from being quite delicious, going by a few travellers’ reviews. A typical day on board the train would see you being served a high tea that has freshly-prepared Indian snacks like kachoris and samosas. Packaged cakes and sandwiches are placed on every table, and you can call for your preferred beverage — a variety of teas and coffee.
The itinerary doesn’t include lunch on board the train through most of the trip, since the daytime is given over to on-site excursions. Meals too are therefore had at pre-decided hotels. However, dinners are on board as the train makes its overnight journey to the next day’s destination. The thali for the nightly meal includes servings of soup, dal, rice or a choice of bread (rotis, parathas), and popular staples like matar-paneer or mixed vegetables. An Indian sweet — like rosogolla — rounds off the proceedings. The servers also carry trays of cut and whole seasonal fruits to each of the tables, with the guests taking their pick.
That leaves breakfast — again, served on board for the entirety of the journey. The focus is on light and wholesome dishes that make you feel energetic enough for a day of sightseeing and mingling with the crowds. Toast and cornflakes, tea and coffee are once again set on every table. Apart from this, the day’s specials — such as cutlets or a masala porridge made with broken wheat (dalia) — make their way from the pantry to the guests’ plates.
