Key Highlights
- Under the arrangement, passengers will be served a range of traditional West Bengal and Assam dishes prepared using locally sourced ingredients, a statement said.
- The menu includes items such as basanti pulao, cholar and moong dal, chanar and dhokar preparations, Assamese joha rice, mati mohor and masoor dali, seasonal vegetable bhajis, and regional sweets like sandesh, coconut burfi and rasgulla.
- The resort informed that the onboard menu has been designed to suit overnight travel, focusing on vegetarian meals with mild spice profiles, seasonal produce and traditional cooking methods while retaining regional flavours.
- “Each dish onboard has been carefully curated to reflect the authentic flavours, traditions and culinary heritage of Bengal and Assam while meeting modern dining expectations,” said Ratan Sharma, managing director of Mayfair Spring Valley Resort, Guwahati.
- He added that the aim was to offer passengers “a sense of place and an immersive experience through food”.
