New Delhi, Dec 3 — The IRCTC website achieved a 99.98 % uptime during the April‑October stretch of this fiscal year, a slight improvement over the 99.86 % recorded for the same months in 2024‑25, the Parliament was told on Wednesday.
Railways Minister Ashwini Vaishnaw explained that both administrative and tech upgrades have been rolled out to modernise the system. Administratively, the Ministry has been scrubbing dubious user IDs, filing reports on the National Cyber Crime Portal for suspicious PNRs, and revalidating accounts when necessary.
Technologically, the team has introduced rigorous checks and validations, partnered with a top‑tier CDN provider, and deployed a cutting‑edge anti‑bot application to keep genuine bookings running smoothly. Regular third‑party audits of IRCTC’s tech backbone continue to drive further improvements.
E‑ticketing now accounts for more than 87 % of all reservations on Indian Railways. Though some users still report failed payments or slow refunds, those incidents are tracked closely for rapid resolution, Vaishnaw said.
The site and app rely on a minimal‑data, API‑based architecture, which means only essential text is exchanged between a passenger’s device and IRCTC servers. This lightweight design keeps booking efficient even in rural areas.
In addition, IRCTC now leverages an advanced CDN, a worldwide network of servers that deliver static content to users faster and more reliably. Capacity building and tech upgrades remain ongoing, subject to resource availability and cost‑effectiveness.
Indian Railways prepares roughly 58 crore meals each year.
“About only 0.0008 per cent of complaints are received on average. Based on inquiry on these complaints, a fine of Rs 2.8 crore was imposed over the last four years,” Vaishnaw noted.
The railway’s food service is continually refined to offer high‑quality, hygienic meals. New base kitchens have been established at key locations, and modern kitchens have been set up to streamline operations. CCTV cameras monitor these facilities, and only certified, popular ingredients—such as cooking oil, rice, pulses, masalas, paneer, and dairy—are used.
Food Safety Supervisors oversee hygiene standards in base kitchens, while IRCTC staff sail on trains to watch catering in real time. QR codes on food packets let passengers verify details like the kitchen of origin and packaging date.
Kitchens and pantry areas undergo thorough cleaning and pest control on a regular basis. Every catering unit must secure mandatory FSSAI certification, conduct routine food sampling, and undergo external audits to confirm hygiene and quality. Passenger feedback surveys further inform continuous improvement efforts.
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