Parliament Question: Impact of LPG Price Hike on Railway Catering Service in Tamil Nadu

GOVERNMENT OF INDIA MINISTRY OF RAILWAYS LOK SABHA UNSTARRED QUESTION NO. 572 TO BE ANSWERED ON 22.07.2026 IMPACT OF LPG PRICE HIKE ON RAILWAY CATERING SERVICE IN TAMIL NADU 572. SHRI K E PRAKASH: Will the Minister of RAILWAYS be pleased to state: (a) whether the Government has reviewed the impact of recent increases in commercial LPG prices and input costs on catering services operated through pantry contractors, food vendors and licensed service providers at railway stations and onboard trains in Tamil Nadu including Erode and neighbouring railway divisions, if so, the details thereof and if not, the reasons therefor; (b) the details of representations received from railway catering operators and vendors regarding rising operational costs, supply-chain constraints and their impact on food service operations during the last two years, year-wise; (c) whether the Government through the Indian Railway Catering and Tourism Corporation (IRCTC)/other agencies has undertaken any measures to ensure uninterrupted catering services and operational sustainability of small vendors and contractors associated with railway stations and trains, if so, the details thereof and if not, the reasons therefor; and (d) whether any review of catering contracts, service charges/vendor support mechanisms has been undertaken in view of rising input costs affecting railway food service providers, if so, the details thereof and if not, the reasons therefor? ANSWER MINISTER OF RAILWAYS, INFORMATION & BROADCASTING AND ELECTRONICS & INFORMATION TECHNOLOGY (SHRI ASHWINI VAISHNAW) (a) to (d): Indian Railways continuously monitor and review all aspects of passenger services including impact of LPG availability and pricing due to § Page 1 of 2the Middle East crisis. Representations were also received from various Catering Licensee Associations and licensees including the state of Tamil Nadu regarding such operational challenges. Necessary measures are accordingly put in place to minimise any adverse impact on quality of services and passenger convenience. Following measures have been taken to address these concerns:  Regular review of catering operations and cost-related issues through periodic interactions with service providers.  Regular coordination with oil marketing companies has been done to ensure uninterrupted supply.  Maintaining buffer stock of LPG to meet requirements.  Permission granted to utilise alternative sources of energy during such emergent situations wherever feasible, i.e., use of electrical/ induction based flameless cooking.  Adoption of operational efficiency and process improvements to optimise costs without compromising quality and services.  Induction based or other electric cooking systems adopted on 163 Kitchens/catering units. Further, due to permission of flameless cooking in pantry cars, the requirement of commercial LPG cylinders has reduced to 458 cylinders per day from 1111 per day.  The option of Ready to Eat (RTE) meals proliferated to reduce dependence on cooked food.  Regular inspection and monitoring of catering services over Indian Railways. ***** Page 2 of 2