A Taste of Simplicity
Train journeys in the 1990s offered a unique charm, characterized by a slower pace and a reliance on onboard pantry cars or station vendors for sustenance.
Unlike today's instant food delivery, passengers anticipated meals served from the kitchen on wheels. The food was uncomplicated but formed a significant and cherished part of the overall travel experience. Indian Railways operated with a decentralized catering system then, where each railway zone managed its own food services. This meant that food preparation predominantly occurred in pantry cars attached to trains, supplemented by refreshment rooms at major railway stations. Private operators also contributed to the culinary offerings on high-traffic routes, leading to a diverse and often route-specific menu. Meals were typically presented in durable steel trays or robust melamine plates, and hot beverages like tea were served in thick glass tumblers that retained warmth for extended periods. The aroma of food being prepared wafting from the pantry car was a familiar scent, enhancing the sense of dining as an integral aspect of the journey itself.
Vegetarian Staples Galore
Vegetarian thalis were the undisputed champions of Indian Railways' onboard cuisine during the 1990s. These wholesome meals usually comprised a serving of steamed rice or freshly made chapatis, a comforting bowl of yellow dal, a simple yet flavorful vegetable preparation, and a tangy pickle to complete the plate. The choice of these dishes was strategic, as they were easily prepared, reheated, and managed within the confines of a moving train. For passengers undertaking longer journeys, rice-based dishes like pulao or the universally loved khichdi were frequently offered. These options were not only filling but also designed to be easily digestible, ensuring passenger comfort throughout extended travel periods. The simplicity of these vegetarian meals reflected a focus on providing nourishing and familiar food that catered to a wide range of palates, making them a reliable and satisfying choice for the average traveler.
Breakfast's Regional Flair
The breakfast menu on Indian Railways in the 1990s offered a delightful glimpse into regional culinary traditions, varying significantly based on the train's geographical route. Travelers on northern routes could typically expect hearty aloo parathas, often served with a side of cooling curd, providing a substantial start to the day. Conversely, journeys through the southern parts of India usually featured lighter, more traditional breakfast items such as soft idlis, savory upma, or the comforting pongal. Across all zones, bread and butter remained a readily available and consistent option, appealing to those seeking a more conventional start. These morning meals were more than just sustenance; they offered passengers a small yet memorable taste of local flavors, connecting them to the diverse culture of India even before reaching their destination.
Platform Snack Delights
Station stops during train journeys in the 1990s were highly anticipated events, primarily due to the array of fresh, piping hot snacks available from vendors. As trains pulled into major junctions, enterprising sellers would move through the carriages offering an assortment of popular treats. Samosas, crisp kachoris, and savory cutlets were commonly sold, providing a quick and satisfying bite. At larger stations, passengers could also swiftly purchase pakoras or vadas, often expertly wrapped in simple paper cones. This dynamic exchange at the platforms added an element of excitement and spontaneity to the journey, creating lasting memories of quick, delicious purchases. These readily accessible snacks became an integral part of the train travel experience, offering a burst of flavor and local charm.
Limited Non-Veg Options
While vegetarian dishes dominated the railway menus of the 1990s, non-vegetarian choices were available, albeit with more restrictions. Omelettes were a common sight on breakfast menus, catering to those who desired a protein boost to start their day. Some trains also offered egg curry, typically served alongside rice or rotis, providing a more substantial non-vegetarian meal. On select routes, more elaborate dishes like chicken curry or biryani might have made an appearance, offering a special treat for passengers. Mutton dishes, however, were less frequently found in pantry cars and were more commonly available at station canteens, especially at larger hubs. The availability of these non-vegetarian options was often dependent on the specific route and the catering arrangements in place.
Sweet Endings and Hydration
Desserts on Indian Railways in the 1990s were characterized by their simplicity and widespread popularity. Sweet treats like soan papdi, a flaky and melt-in-your-mouth confection, and the syrupy gulab jamun were frequent offerings, providing a satisfying conclusion to a meal. Besan laddoos, sweet balls made from gram flour, also held a special place in the hearts of many passengers. Beyond these prepared sweets, passengers often carried their own biscuit packets, which were readily shared among travel companions. For refreshment, fruit vendors at major stops sold seasonal produce like bananas and oranges. Packaged drinking water was not yet a common commodity; travelers typically brought their own water bottles from home and often refilled them at platform taps during stops. Branded railway-specific bottled water was not widely available nationwide, making water management a basic part of journey planning.
Enduring Memories
In retrospect, the food offerings on Indian Railways during the 1990s were undeniably more limited compared to the extensive choices available today. Menus were often constrained by the pantry car's cooking capacity and the duration of the journey. Nevertheless, the meals served possessed a distinctive quality: they felt intrinsically linked to the regions the train traversed, offering a genuine taste of local flavors. There was a profound sense of simplicity, familiarity, and authenticity that permeated these culinary experiences. For a generation of travelers, these unassuming yet memorable meals continue to evoke a special sense of nostalgia, representing a simpler time in Indian train travel.
