The Howrah-Kamakhya Vande Bharat Sleeper, the first sleeper version of the Vande Bharat series, began operations in January 2026, bringing passengers a taste of local cuisines from Kolkata and Assam.

Recently, the Indian Railway Catering and Tourism Corporation (IRCTC) introduced a revised menu for both vegetarian and non-vegetarian travellers, offering a wider variety of meals.

Vegetarian dishes highlight traditional tastes

On the 27575 Howrah-Kamakhya service, passengers can enjoy ghee rice, Basanti pulao, green peas pulao, and a range of dal preparations including paratha, chola dal, bhaja moong dal, and mixed dal. Other vegetable dishes include Alu Gajar Methi Matar Bhaja, Alu Gobi Kadai Suti Bhaja, and Jhuri Alu Bhaja, with main dishes like Matar Paneer, Chanar Dalna, and Dhokar Dalna.

Non-vegetarian offerings include Bengali and Assamese specialties

For non-vegetarian travellers, the menu features Bengali chicken curry, Murgi Rogini, and Murgir Jhol. Desserts on this route include Sandesh, Kala Jamun, and Kheer Kadam, giving passengers a taste of regional sweets.

Return journey menu combines variety and local flavours

The 27576 Kamakhya-Howrah return service offers Jeera rice, Jeera Corn pulao, and Kismis pulao, along with vegetable dishes such as Theddar Paratha, mixed dal, Lasura Alu Bajji, Bhendi Alu Bajji, and Beans Alu Bajji. Vegetarian mains include Paneer Masala and Kadai Paneer, while non-vegetarian options feature Assamese-style chicken masala and chicken curry. Desserts served on this journey include Narikal Barfi, Rasgulla, and Lalmohan.

Morning refreshments for all passengers

Passengers on both services can enjoy tea accompanied by biscuits and muffins between 6:30 AM and 8:00 AM, ensuring a convenient start to the day’s journey.

Eastern Railway responds to passenger preferences

The Eastern Railway confirmed that the menu revisions were made to cater to the food preferences of passengers in West Bengal. The Howrah-Kamakhya Vande Bharat Sleeper, flagged off by Prime Minister Narendra Modi on January 17, operates six days a week, combining comfort travel with a culinary experience highlighting regional flavours.