The Indian Railway Catering and Tourism Corporation (IRCTC) is set to reintroduce onboard cooking for passengers in moving trains, a service it had previously discontinued. This decision comes in response to a supply shortage of LPG cylinders resulting from the ongoing crisis in West Asia, particularly the Iran-US conflict that has disrupted global energy supplies. To adapt, IRCTC plans to use electric induction stoves for meal preparation in Linke Hofmann Busch (LHB) pantry cars, enhancing catering services across 1,400 trains that serve approximately 1.7 million meals daily. Sanjay Kumar, the chairman and managing director of IRCTC, confirmed that vendors are now allowed to cook in pantry cars equipped with safety infrastructure. Previously, IRCTC shifted to a base kitchen model to improve food safety and consistency, preparing meals at centralized kitchens before loading them onto trains. However, the current LPG crisis necessitates this shift back to onboard cooking, particularly for premium services like Rajdhani, Shatabdi, Duronto, and Vande Bharat, which utilize LHB coaches.