Summer Vacations Special: 5 Must-Have Train Foods to Enjoy This Summer

June 3, 2025 admin

☀️ Summer has arrived!

Time to embrace all things cool, light, and refreshing — from your plate to your daily routine.

Eating well on Indian trains during the summer is important to stay healthy, hydrated, and energized.

Here’s a list of must-have Indian cooked meals that you can order from DIBRAIL, that are practical, safe, and satisfying for summer train journeys:

🥗 Best Indian Cooked Meals for Summer Train Travel

1. 🍚 Vegetable Pulao / Jeera Rice with Curd

Why: Light, non-spicy, and pairs well with curd (which cools the body).
Tips: Pack in insulated containers. Avoid heavy biryani with lots of oil.
Detail: 🍚 A fragrant rice dish cooked with basmati rice,mixed vegetables like carrots, beans, peas, and potatoes,whole spices like cumin, bay leaf, cloves, cardamom, and cinnamon,aromatic ingredients like ginger, garlic, green chilies, and sometimes onion.Fresh herbs like coriander and mint are cooked in ghee or oil for rich flavor,garnished with fried onions or cashews,often colorful and mildly spiced, it’s a balanced and wholesome dish.

2. 🫓 Thepla – A Gujarati Delight

Region: Gujarat
Why: Long shelf-life, mildly spiced, and remains soft for long hours.
Add: A small container of curd or pickle.
Detail: Thepla is a traditional Gujarati flatbread, known for its unique blend of taste, nutrition, and convenience. Made primarily from whole wheat flour, it’s often mixed with fresh fenugreek leaves (methi), which give it a distinct aroma and slightly bitter taste. The dough is seasoned with a medley of spices such as turmeric, red chili powder, coriander powder, cumin, ginger, and sometimes garlic or green chili paste, making it flavorful even without accompaniments. A touch of yogurt or besan (gram flour) is added to enhance softness and extend shelf life. Thepla is rolled thin and cooked on a tava (griddle) with a little oil or ghee until golden spots appear.

3. 🍽️ Idli – The Soft and Steamed South Indian Staple

Region: South India
Why: Non-oily, stays fresh for a day, and easy to digest.
Avoid: Coconut chutney (spoils fast in heat).
Detail: Idli is a beloved South Indian breakfast delicacy, renowned for its simplicity, nutrition, and lightness. These soft, fluffy, and spongy rice cakes are made from a fermented batter of rice and urad dal (black gram). The batter is left to ferment overnight, which enhances both its flavor and digestibility. Idlis are then steamed in special molds, resulting in round, pillowy cakes that are naturally gluten-free and low in fat.
Idlis have a subtle, mildly tangy flavor due to fermentation, making them the perfect canvas for a variety of accompaniments. They are traditionally served with coconut chutney, spicy tomato or onion chutney, and sambar—a hearty, tangy lentil stew made with vegetables and spices. Because they are steamed, idlis are considered very healthy and are often recommended as a light meal or for those on a gentle diet.
Loved for their texture, digestibility, and versatility, idlis are not just a staple in South India but have won hearts across the globe.

4. 🫓 Stuffed Parathas – A Hearty Indian Comfort Food (Aloo, Methi, Gobhi)

Why: Filling, tasty even when cold.
Tip: Dry parathas (less oil/ghee) last longer. Pair with pickle or curd.
Detail: Stuffed parathas are a classic North Indian flatbread, known for their rich flavors and satisfying bite. Made by stuffing whole wheat dough with a spiced filling, these parathas are then rolled out and cooked on a hot griddle (tava) with ghee or oil until golden and crisp on the outside, while remaining soft inside. The fillings vary widely—common choices include aloo (mashed spiced potatoes), paneer (Indian cottage cheese), gobi (grated cauliflower), mooli (radish), or a mix of vegetables and spices like cumin, coriander, green chilies, ginger, and garam masala.

5. 🍋 Lemon Rice – A Zesty South Indian Favorite

Why: Tangy, flavorful, no spoilage-prone ingredients.
Tip: Carry in banana leaves or food-grade paper to keep fresh longer.
Detail: Lemon rice is a vibrant and flavorful South Indian dish known for its refreshing tang and simplicity. Made with steamed rice, the dish is tempered with mustard seeds, curry leaves, dried red chilies, green chilies, and turmeric, giving it a bright yellow hue. Roasted peanuts or cashews are often added for crunch, while a generous squeeze of fresh lemon juice provides its signature citrusy kick. Sometimes, a bit of grated ginger is included to enhance the aroma and depth of flavor.

6. 🍲 Upma / Poha – Light and Nourishing Indian Breakfasts

Why: Light on the stomach, fast to digest, and easy to eat.
Tip: Best for short journeys or first meals of the day.
Detail: Upma is a savory, soft porridge-like dish made from roasted semolina (rava or sooji). It’s cooked with tempered spices like mustard seeds, urad dal, green chilies, and aromatic curry leaves, often sautéed with onions, ginger, and sometimes vegetables like carrots or peas. Ghee or oil enhances the flavor, and a splash of lemon juice adds brightness. It’s typically garnished with fresh coriander and occasionally grated coconut or roasted cashews. Upma is warm, filling, and perfect for a wholesome start to the day.
Poha is a light and fluffy dish made from flattened rice (beaten rice or chivda), rinsed and softened, then cooked with a flavorful tempering of mustard seeds, curry leaves, green chilies, and turmeric. Often prepared with onions, potatoes, or peas, it’s garnished with fresh coriander, lemon juice, and sometimes grated coconut or peanuts for crunch. Poha is especially popular in Maharashtra and Madhya Pradesh and is known for being quick to make and easy to digest.
Both upma and poha are wholesome, vegetarian-friendly, and widely loved for their comforting textures and gentle spices—ideal for breakfast or a light meal any time of day.

7. 🍛 Khichdi – The Ultimate Indian Comfort Food

Why: Nutritious, simple, and less spicy. Ideal for kids or elderly passengers.
Detail: Khichdi is a simple yet deeply comforting dish made by simmering rice and lentils (usually moong dal) together with mild spices until soft and porridge-like. It’s often tempered with cumin seeds, ghee, asafoetida (hing), and ginger, and may include vegetables like carrots, peas, or potatoes for added nutrition. Soft in texture and gentle on the stomach, khichdi is commonly seen as a wholesome, healing meal—often served to those who are unwell or seeking light, nourishing food.
Though basic in its classic form, khichdi can be adapted in countless ways—from spiced versions with garlic and chilies to rich, ghee-laden regional varieties. It is typically served with curd (yogurt), pickle, papad, or a drizzle of ghee on top, making it a complete and satisfying meal.
Praised for its balance of carbohydrates and protein, khichdi is not just comfort food—it’s often considered the Indian equivalent of soul food: easy to make, soothing, and always satisfying.

🍴 Travel Meal Safety Tips for Summer

✅ Use insulated tiffin boxes to keep food cool.
✅ Avoid dairy-heavy dishes like paneer curry or milk sweets.
✅ Prefer dry sabzis like bhindi fry, aloo jeera, or beans poriyal.
✅ Carry ORS packets or lemon water to stay hydrated.
✅ Avoid foods that spoil fast: coconut, curd chutney, cream-based gravies.
✅ Consume within 4–6 hours of departure if no refrigeration.

⚠️ Pro Tips:

Avoid overly greasy, creamy, or meat-heavy dishes in summer.
Use insulated lunch boxes and small ice packs to keep food cool.
Always carry hand sanitizer, wet wipes, and extra tissues for hygiene.

Order Food In Train From Dibrail.