Fearing a potential squeeze on gas supplies, the Indian Railway Catering and Tourism Corporation (IRCTC) has instructed its catering partners across the western zone to move away from traditional gas cooking. The directive, issued on March 10, urges food plaza operators and station refreshment rooms to pivot towards microwave ovens and induction hobs to ensure that passenger meals are not disrupted.
The move is a preemptive measure to respond to the escalating conflict in West Asia, which railway officials say may result in a shortage of commercial cylinders of LPG. With the adoption of electrical methods of cooking, IRCTA hopes to "offset any potential shortage" and provide uninterrupted service to thousands of its patrons who use its catering services every day.
Beyond the change in cooking equipment, vendors have also been told to bolster their stocks. The advisory mandates a significant increase in the inventory of ready-to-eat meals, alongside the usual selection of cooked and packaged food. This strategy is designed to provide a reliable buffer should the supply chain for fresh ingredients or fuel face further strain.
While these measures are a precaution, they signal a serious effort by the railway authorities to shield domestic services from international energy volatility.
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