Prayagraj: AAuthorities of North Central Railway (NCR) have been stepping up their efforts to improve onboard and station catering, combining wider food choices with stricter checks on vendors and kitchens.NCR has shortlisted 99 national and international brands for packaged food items and 11 brands for packaged drinking water. It has also introduced 72 à-la-carte food items with transparent pricing, allowing passengers to choose from a wider menu without worrying about arbitrary rates.According to chief public relations officer of NCR, Dr Shivam Sharma, safe drinking water has received particular attention. Railneer has been made mandatory at 21 key junction stations, including Prayagraj, Kanpur Central, Jhansi, Gwalior and Agra Cantt. In addition, 137 water vending machines have been installed at these stations to provide RO-purified drinking water to passengers at affordable rates.The railway has also intensified food safety inspections. During 2025-26, its teams carried out 1,309 inspections of catering stalls, mobile units and base kitchens. As many as 1,826 food samples were sent to laboratories for testing, with financial penalties imposed wherever vendors were found violating prescribed standards, said the official.Besides, quality checks have also moved beyond routine inspections. During a seven-day special drive in July, officers inspected 16 prominent trains, focusing on food taste, presentation and staff behaviour. A 15-day drive in Aug, saw senior headquarters and divisional officers inspecting base kitchens, checking food freshness and enforcing hygiene measures such as the use of gloves and masks.The impact is visible in passenger feedback. Catering-related complaints registered through Rail Madad fell by 36% between April and Aug 2026 compared with the corresponding period last year.The CPRO added, “The focus is on ensuring that passengers received safe, hygienic and reasonably priced food along with reliable drinking water throughout their journey.” He added that regular inspections and surprise checks were being used to maintain accountability among catering agencies and improve passenger satisfaction.
