The Vande Bharat Express service plying on the Kerala route will soon feature a comprehensive catering policy, as suggested on the IRCTC website. Passengers choosing to dine on board will now find a range of local Kerala dishes. The updated menu appears to respond to concerns from Kerala commuters that offerings were largely North Indian and did not reflect local tastes or the presence of people in the state.

What do passengers get for breakfast?

All passengers in Executive Class (EC) and Chair Car (CC) start the journey with Morning Tea. Hot beverage options include branded premix tea, coffee, or malt, with alternatives such as lemon tea, black tea, green tea, or black coffee. Each serving comes with two branded digestive biscuits, cookies, or millet-based cookies.

Executive Class: EC passengers can choose cereals such as Corn Flakes, Muesli, or Oats with hot or cold milk and sugar. They also get one banana and a branded drink like coconut water, diet aerated drink, lassi, flavoured milk, or fruit juice.

Vegetarian choices (EC & CC): Options include three Rice Idlis with Medhu Vada, Kesari, Sambar, and Chutney; or three Appam/Idiyappam with Kadala or Green Peas Curry and Kesari; Mix Veg Upma with Medhu Vada, Sweet Pongal, Sambar, and Coconut chutney.

Non-vegetarian choices (EC & CC): Passengers may select Omelette or Scrambled Eggs with two vegetarian cutlets, brown bread, butter, and jam; or three Appam/Idiyappam with Single Egg Curry and Kesari.

What about lunch and dinner?

Executive Class extras: EC passengers receive a starter of branded pre-mix soup, such as Hot & Sour or Manchow, with soup sticks or a dinner roll—a course not available for Chair Car.

Rice and bread (EC & CC): Rice options include Steamed Matta Rice, Nei Choru, Malabar Veg/Chicken Biryani, or Thalassery Veg Biryani. Indian bread includes Chapatti, Kerala Paratha, or Wheat Parotta.

Curries and dal (EC & CC): Dishes include Banana Kalan, Kadala Curry, or Peerkkangai Paruppu Kootu/Parippu Curry.

Vegetarian main course (EC & CC): Options feature Allepey Veg Curry, Chettinadu Paneer & Green Peas, Kadala Curry, or Chettinad Vegetable Gravy/Avial.

Non-vegetarian main course (EC & CC): Only boneless chicken dishes are served. Options include Chicken Varutharaicha Curry, Kerala Chicken Curry, Chettinad Kozhi Curry, Chicken Roast (Kerala Style), or Nadan Kozhi Curry (with coconut milk).

Desserts (EC & CC): Meals conclude with Payasam (Variety 1 Palada), or Milk Peda, Gulab Jamun, or Jilebi, alongside branded Curd or Buttermilk/Raitha.

How is evening hi-tea served?

The Evening Hi-Tea includes a Snacks Box with local and regional flavours. Savoury fried items include Garam Pakkoda, Masala Bonda, Keera Vadai, Ulli Vada, Masala Vada, Mysore Bonda, or Pazham Pori. Sweets offered include Kadalai Mittai, Sweet Boli, Adhirasam, Sharkara Upperi, or Unniyappam. Dry snacks include Kai Murukku, Banana Chips, Madras Mixture, or Jackfruit Chips.

Executive Class extras: EC passengers also get a Chocopie and a packet of branded dry fruits like cashew, pistachio, almonds, or Makhana.

Beverages (EC & CC): Passengers can choose hot premix tea, coffee, malt, or cold drinks like coconut water, aerated drinks, lassi, flavoured milk, or fruit juices.