INDIAN RAILWAY CATERING AND TOURISM CORPORATION LTD.
(A Government of India Enterprise)
 
Indian Railway and tourism Corporation Ltd. (IRCTC) has been incorporated as the marketing wing of Indian passenger and hospitality business and to provide a single window service to rail users.Indian Railways are the lifeline of India. Running across the length and breadth of this Variety of trains to choose from the luxury tourist trains, the luxury Rajdhani and Shatabdi Express trains, the super fast trains, the slower trains, which stop at small towns, and the toy trains connecting the hill stations with the plains.Apart from this, Indian railways also provide special facilities to foreign tourists. These include a special quota on several important trains: an International Tourist Bureau situated at the 1st Floor of the New Delhi Railway Station for personalized service and assistance, and the Indian Rail passes which give foreign tourist to travel over the entire Railway Network without any route restriction.
MAIL/EXPRESS TRAINS

MENU FOR STANDARD BREAKFAST AND STANDARD MEALS
SN Item Menu Quantity Rates
1. Standard Breakfast
(in casserole)
     
  Vegetarian
(a) Bread butter & Cutlet
Veg.cutlets– 2 nos
2 bread slices with 10 gms butter chiplet of total weight
Tomato Ketchup sachet
Salt/Pepper
gms
 
70 gms
15
gms.
 
 
 
 
 
 
Rs. 17.00
  (b) Idli& Vada Idli (4 nos) Urad Vada (4 nos)
Chutney (packaged separately)
200 gms
120 gms
50 gms
  (c) Upma & Vada Upma
Urad Vada (4 nos)
Chutney (packaged separately)
100 gms
120 gms
50 gms
  (d) Pongal & Vada Pongal
Urad Vada (4 nos)
Chutney (packaged separately)
200 gms
120 gms
50 gms
  Non/Vegetarian

(a) Bread, butter and omelet
Omelet of two eggs
2 bread slices with 10 gms butter in chiplet of total weight
Tomato Ketchup sachet
Salt/pepper
90
 
70 gms
15 gms
 
 
Rs. 20.00
2. Standard Casserole meals    
  Vegetarian
1. Rice Pulao or Jira Rice or plain Rice of fine quality 150 gms Rs. 30.00
2. Paratha (2 nos) or Chapati (4 nos) or Poories (5 nos) 100 gms
3. Dal or Sambhar (Thick consistency) 150 gms
4. Mixed vegetable (seasonal) 100 gms
5. Curd – 100 gms or sweet 40 gms
6. Pickle in sachet 15 gms
7. Packaged drinking water in sealed glass 300 ml
  Non-Vegetarian
1. Rice Pulao or Jira Rice or plain Rice of fine quality 150 gms Rs. 35.00
2. Paratha (2 nos) or Chapati (4 nos) or Poories (5 nos) 100 gms
3. Dal or Sambhar (Thick consistency) 150 gms
4. Two eggs curry 15 gms
5. Curd – 100 gms or sweet 40 gms
6. Pickle in sachet 15 gms
7. Packaged drinking water in sealed glass 300 ml

DETAILS OF MENU
SN Item Details of Menu Rates
       
1. Standard tea (150 ml) Cups used should be of 170 ml capacity Rs. 3.00
2. Tea with tea bag (150 ml) Cups used should be of 170 ml capacity Rs. 4.00
3. Coffee with instant coffee powder (150 ml) Cups used should be of 170 ml capacity Rs. 5.00
4. Tea in pots (285 ml) (285 ml) + 2 tea bags + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity Rs. 5.00
5. Coffee in pots (285 ml) (285 ml) + 2 coffee sachets + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity Rs. 7.00
6. Janta Meal (in quality disposable card board boxes)
-        Poories - 7 nos
-        Allu dry curry
-        Pickle sachet
 
 175 gms
 150 gms
 15 gms
 
Rs. 10.00

Service tax@6.12% will be charged extra on the above rate
MENU FOR RAJDHANI/SHATABDI EXPRESS TRAINS
MENU FOR MORNING TEA/COFFEE
  3AC/2AC/CC   EC/AC-I
1. Eclairs 2 nos.
2. Biscuits 2 nos.
3. Tea/Coffee  
  Sugar 2 nos. (7.00gm#)
  Coffee 1 nos. (1.50gm)
  Tea Bag 2 nos. (2.00gm#)
  Creamer 2 nos. (2.50gm#)
4. Napkin 1 no.
 

Service in tray with disposable tray mat and cup & thermos of good quality.
# Weight per sachet
1. Eclairs 2 nos.
2. Biscuits 2 nos.
3. Tea/Coffee  
  Sugar 2 nos. (7.00gm#)
  Coffee 1 nos. (1.50gm)
  Tea Bag 2 nos. (2.00gm#)
  Creamer 2 nos. (2.50gm#)
4. Napkin
5. Refreshing tissue / wet towel

Service in better quality tray with disposable tray mat, bone china crockery, glass tumbler and stainless steel cutlery.
# Weight per sachet
MENU FOR WELCOME DRINK
  3AC/2AC/CC   EC/AC-I
1. Eclairs 2 nos.
2. Biscuits 2 nos.
3. Cold drink or
Fruit drink in Tetra pack
200ml.
4. Napkin 1 no.
 

Service in tray with disposable tray mat
1. Eclairs 2 nos.
2. Biscuits 2 nos.
3. Cold drink or
Fruit drink in Tetra pack
200ml.
4. Napkin
5. Refreshing tissue / wet towel

Service in better quality tray with disposable tray mat, glass tumbler.
MENU FOR BREAKFAST
  3AC/2AC/CC   EC/AC-I
1. Bread slices (large) 2 nos. (50 gms) 
  Croissant 1 nos.
2. Jam or Marmalade (blister pack) 1 nos. (15 gm.)
3. Butter Chiplet 1 nos. (10 gm.)
4. Tomato Sauce sachet 1 nos. (15 gm.)
 
5. Vegetarian: -
 5.1 Vegetable cutlet/Paneer cutlet 2 nos. (100 gms.)
  Finger Chips and green peas or Boiled vegetable   (25 gms.)
OR
 5.2 Upma-Vada/Idlli-Vada with coconut Chatni & Sambar   (125 gms.)
OR
 5.3 Non Vegetarian: - 2 Boiled eggs/ Cheese Omelette/ Omelette of 2 eggs   (100 gms.)
  Finger Chips and green peas or Boiled vegetable   (25 gms.)
OR
Any other regional cuisine as per popular demand as decided by IRCTC.
6 Variety of Fruit drink in tetra pack/aerated drinks   (200ml.)
7. Tea/Coffee  
  Sugar 2 nos. (7.00gm#)
  Coffee 1 nos. (1.50gm)
  Tea Bag 2 nos. (2.00gm#)
  Creamer 2 nos. (2.50gm#)
8 Salt & Pepper sachets
 

Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery wrapped in paper napkin.

# Weight per sachet
1. 1. Cornflakes/wheat flakes in sealed pack milk and sugar   (25gms.) 
2. Bread slices (large) 2 nos. (50 gms) 
  Croissant 1 nos.
3. Jam or Marmalade (blister pack) 1 nos. (15 gm.)
4. Butter Chiplet 1 nos. (10 gm.)
5. Tomato Sauce sachet 1 nos. (15 gm.)
 
6. Vegetarian: -
 6.1 Vegetable cutlet/Paneer cutlet 2 nos. (100 gms.)
  Finger Chips and green peas or Boiled vegetable   (25 gms.)
OR
 6.2 Upma-Vada/Idlli-Vada with coconut Chatni & Sambar   (125 gms.)
OR
 6.3 Non Vegetarian: - 2 Boiled eggs/ Cheese Omelette/ Omelette of 2 eggs   (100 gms.)
  Finger Chips and green peas or Boiled vegetable   (25 gms.)
OR
Any other regional cuisine as per popular demand as decided by IRCTC.
7. Fruit Juice/Aerated drinks in glasses 1 nos. (200ml.)
8 Assorted fresh fruits - Banana/ Apple/ Orange/Mango/Chhikoo/Grapes/ Pear.   (100gm.)
9. Tea/Coffee  
  Sugar 2 nos. (7.00gm#)
  Coffee 1 nos. (1.50gm)
  Tea Bag 2 nos. (2.00gm#)
  Creamer 2 nos. (2.50gm#)
8 Salt & Pepper sachets
 

Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery wrapped in paper napkin.

# Weight per sachet
MENU FOR LUNCH/DINNER
  3AC/2AC/CC   EC/AC-I
SOUP COURSE
1. Soup - Cream of Tomato/ Vegetable/ Rasam (150 ml.)
2. Soup Stick - 2 (Packed) (20 gms.)
3. Butter Chiplet (10 gms.)
 
 
MAIN COURSE
1. Basmati Rice Pulao dish (100 gms.)
2. Dal dish (150 gms.)
3. Vegetarian:- Paneer dish (70 gms.paneer) (150 gms.)
OR
Non Vegetarian:- Chicken dish (150 gms.)
4. Curd in Kullarh (100 gms.)
5. Parantha or Plain roti (100 gms.)
6. Salad (40 gms.)
7. Pickle oil based (blister pack) (15 gms.)
OR
 
Any other regional cuisine as per popular demand as decided by IRCTC.
 
DESERT COURSE
1. Ice Cream / (100 ML.)
Gulabjamun/Rasugulla 2 no
 
 
· Salt & Pepper sachets (1 each)
· Napkin Tissues paper and Tooth pick
 
 
 
 
 

Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery wrapped in paper napkin.
SOUP COURSE
1. Soup - Tomato/ Vegetable/ Sweet & Sour/ Sweet Corn/Green Peas/Rasam (150 ml.)
2. Soup Stick - 2 (Packed) (40 gms.)
  and bun (20 gms.)
3. Butter Chiplet (10 gms.)
 
MAIN COURSE
1. Basmati Rice Pulao dish (100 gms.)
2. Dal dish (150 gms.)
3. Vegetarian:- Paneer dish (70 gms.paneer) (150 gms.)
OR
Non Vegetarian:- Chicken dish (150 gms.)
4. Curd in Kullarh (100 gms.)
5. Parantha or Plain roti (100 gms.)
6. Salad (40 gms.)
7. Pickle oil based (blister pack) (15 gms.)
OR
 
Any other regional cuisine as per popular demand as decided by IRCTC.
 
DESERT COURSE
1. Ice Cream / (100 ML.)
Gulabjamun/Rasugulla 2 no
2. Assorted fresh fruits - Banana/ Apple/ Orange/ Mango/Chhikoo/Grapes/ Pear
 
· Salt & Pepper sachets (1 each)
· Scented Supari/Mouth refreshner
· Napkin Tissues paper and Tooth pick
· Refreshing tissue / wet towel
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Tea/Coffee on demand
--------------------------------------------------------------------

Service in better quality tray with disposable tray mat, bone china crockery, glass tumbler and stainless steel cutlery wrapped in cloth napkin.
MENU FOR EVENING TEA
  3AC/2AC/CC   EC/AC-I
1. Eclairs 2 nos.  
2 Variety of Fruit drink in Tetra Pack/ Cold drink in glasses 1 nos. 200ml.
3. Samosa /Paneer pakora /Cheese Patties/Vegetable Patties pre-packed in butter paper bag   (50 gm.)
4. Cheese /vegetable sandwich triangle 2 nos. (60 gms.)
5. Good quality sweet in company Pack/Cream wafers or   (30 gms.)
6. Tomato Sauce sachet 1 nos. (15 gm.)
7. Tea/Coffee  
  Sugar 2 nos. (7.00gm#)
  Coffee 1 nos. (1.50gm)
  Tea Bag 2 nos. (2.00gm#)
  Creamer 2 nos. (2.50gm#)
8 Napkin tissue paper 1 nos.  
 

Service in tray with disposable tray mat and cup & thermos of good quality and stainless steel cutlery.

# Weight per sachet
1. Chocolate bar 2 nos. (20 gm.)
2 Fresh juice/CokeorPepsi in can   (200ml.)
3 Roasted Dry fruit Cashewnut/Almonds/Pista   (20 gm.)
4. Samosa /Paneer pakora /Cheese Patties/Vegetable Patties pre-packed in butter paper bag   (50 gm.)
5. Cheese /vegetable sandwich triangle 2 nos. (60 gms.)
6. Good quality sweet in company Pack/Cream wafers or   (30 gms.)
7. Tomato Sauce sachet 1 nos. (15 gm.)
8. Tea/Coffee  
  Sugar 2 nos. (7.00gm#)
  Coffee 1 nos. (1.50gm)
  Tea Bag 2 nos. (2.00gm#)
  Creamer 2 nos. (2.50gm#)
9 Soft Napkin
10 Refreshing tissue / wet towel
 

Service in better quality tray with disposable tray mat, bone china crockery, glass tumbler and stainless steel cutlery.

# Weight per sachet