Jagriti Yatra 2017: A look inside the train's pantry, and its tireless staff

Editor’s note: This is the fourth in a series of daily updates from on board the Jagriti Yatra — a 15-day train journey that traverses 8,000 kilometres across the country. This national train journey, one of the longest of its kind in the world, begins and ends in Mumbai. This cross-country jaunt will see youths from across India interact with a variety of business entrepreneurs and experts in Kanyakumari, Bengaluru, Nalanda, New Delhi and Ahmedabad among its many stops. Firstpost will bring you day-to-day coverage of this marathon journey. One of the most interesting aspects of the Jagriti Yatra, for me, was the kitchen and how precise it was in its operation. The meals arrived at the same time every day, with generous helpings of each item. The operation is overseen by Amit Kalukhe, who started out as a facilitator in 2008 and has been associated with the Yatra every year since. The total staff employed for the smooth functioning of the kitchen is at 105, which includes the catering staff. The train carries stock of items such as flour, rice and sugar from Mumbai, it’s starting point, and stocks up on vegetables, bread, and milk among other supplies every few stops. The kitchen staff work in the most difficult conditions on the train, with the pantry being unbearably hot at times. [caption id=“attachment_4287071” align=“alignnone” width=“825”]  The kitchen employs about 25 people; together with the catering staff, they total up to about 105 people. Firstpost/Shubhra Dixit[/caption] [caption id=“attachment_4287055” align=“alignnone” width=“825”]  Kitchen staff serve breakfast to the yatris, two bogeys at a time. Firstpost/Shubhra Dixit[/caption] [caption id=“attachment_4287069” align=“alignnone” width=“825”]  Dinner preparations on the train begin immediately after lunch. Firstpost/Shubhra Dixit[/caption] [caption id=“attachment_4287073” align=“alignnone” width=“825”]  They have to work almost constantly, and are the last to eat on the Yatra. Firstpost/Shubhra Dixit[/caption] [caption id=“attachment_4287075” align=“alignnone” width=“825”]  Shaitan Singh keeps a watch over the kitchen operations. Firstpost/Shubhra Dixit[/caption] [caption id=“attachment_4287081” align=“alignnone” width=“825”]  Suresh Prajapati, one of the maharajs (cook) on board, works on the day’s dinner. Firstpost/Shubhra Dixit[/caption] [caption id=“attachment_4287083” align=“alignnone” width=“825”]  The train carries large supplies of essentials like sugar, rice and flour, and stocks up on vegetables, bread and other goods at every stop. Firstpost/Shubhra Dixit[/caption] [caption id=“attachment_4287085” align=“alignnone” width=“825”]  The kitchen staff works almost 24x7. Meals are served with clockwork precision. Firstpost/Shubhra Dixit[/caption] [caption id=“attachment_4287087” align=“alignnone” width=“825”]  Two staff members prepare the evening snack. Firstpost/Shubhra Dixit[/caption]