Bdts Garib Rath (12910) From H Nizamuddin to Bandra Terminus

Indian Railways

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  • 15:35:00 08:10:00 Mail/Express 1366 km

About Bdts Garib Rath - 12910

Train number 12910 Bdts Garib Rath start from H Nizamuddin and reach at Bandra Terminus at 08:10:00. Bdts Garib Rath is a popular H Nizamuddin to Bandra Terminus train. You can find all stations between H Nizamuddin and Bandra Terminus.

Find availability of berths, find stoppage time at each station to know about the train schedule and train route at a glance. You can also find out hotels in Bandra Terminus so that you book an accommodation in advance.

Bdts Garib Rath - 12910 Time Table

Station CodeStation NameArrivesDepartsStop timeDistanceTime Takes
NZMH Nizamuddinstarts15:35:00000
MTJMathura Jn17:10:0017:12:002 minutes 134 km1 hour 35 minutes
KOTAKota Jn20:05:0020:10:005 minutes 458 km2 hours 55 minutes
RTMRatlam Jn23:20:0023:25:005 minutes 724 km3 hours 15 minutes
DHDDahod00:46:0000:48:002 minutes 838 km
BRCVadodara Jn03:02:0003:11:009 minutes 986 km2 hours 16 minutes
STSurat04:45:0004:50:005 minutes 1115 km1 hour 43 minutes
BVIBorivali07:21:0007:23:002 minutes 1347 km2 hours 36 minutes
BDTSBandra Terminus08:10:00endsends1366 km49 minutes

Cancellation Charges of Bdts Garib Rath - 12910

Flat cancellation charges per passengerClass of Your Ticket
240AC First/Executive Class
200AC Second
180AC Third/AC Chair Car/Economy
120Slepeer
60Second Class

Food Facility in Rajdhani Express Trains

A) MENU FOR MORNING

  1. Eclairs 2 nos.
  2. Biscuits 2 nos.
  3. Tea/Coffee
  4. Sugar 2 nos. (7.00gm)
  5. Coffee 1 nos. (1.50gm)
  6. Tea Bag 2 nos. (2.00gm)
  7. Creamer 2 nos. (2.50gm)
  8. Napkin 1 no.

B) MENU FOR WELCOME DRINK

  1. Eclairs 2 nos.
  2. Biscuits 2 nos.
  3. Cold drink or Fruit drink in Tetra pack 200ml.
  4. Napkin 1 no.

C) MENU FOR BREAKFAST

  1. Bread slices (large) 2 nos. (50 gms)
  2. Croissant 1 nos.
  3. Jam or Marmalade (blister pack) 1 nos. (15 gm.)
  4. Butter Chiplet 1 nos. (10 gm.)
  5. Tomato Sauce sachet 1 nos. (15 gm.)
  6. Vegetarian:
    • Vegetable cutlet/Paneer cutlet 2 nos. (100 gms.) Finger Chips and green peas or Boiled vegetable (25 gms.) OR
    • Upma-Vada/Idlli-Vada with coconut Chatni & Sambar (125 gms.) OR
    • Non Vegetarian: - 2 Boiled eggs/ Cheese Omelette/ Omelette of 2 eggs (100 gms.) Finger Chips and green peas or Boiled vegetable (25 gms.)

D) MENU FOR LUNCH/DINNER

SOUP COURSE
  1. Soup - Cream of Tomato/ Vegetable/ Rasam (150 ml.)
  2. Soup Stick - 2 (Packed) (20 gms.)
  3. Butter Chiplet (10 gms.)
MAIN COURSE
  1. Basmati Rice Pulao dish (100 gms.)
  2. Dal dish (150 gms.)
  3. Vegetarian:- Paneer dish (70 gms.paneer) (150 gms.) OR
  4. Non Vegetarian:- Chicken dish (150 gms.)
  5. Curd in Kullarh (100 gms.)
  6. Parantha or Plain roti (100 gms.)
  7. Salad (40 gms.)
  8. Pickle oil based (blister pack) (15 gms.)

E) DESERT COURSE

  1. Ice Cream / (100 ML.) OR Gulabjamun/Rasugulla 2 no.
  2. Salt & Pepper sachets (1 each)
  3. Napkin Tissues paper and Tooth pick

F) MENU FOR EVENING TEA

  1. Eclairs 2 nos.
  2. Variety of Fruit drink in Tetra Pack/ Cold drink in glasses 1 nos. 200ml.
  3. Samosa /Paneer pakora /Cheese Patties/Vegetable Patties pre-packed in butter paper bag (50 gm.)
  4. Cheese /vegetable sandwich triangle 2 nos. (60 gms.)
  5. Good quality sweet in company Pack/Cream wafers or (30 gms.)
  6. Tomato Sauce sachet 1 nos. (15 gm.)
  7. Tea/Coffee
  8. Sugar 2 nos. (7.00gm)
  9. Coffee 1 nos. (1.50gm)
  10. Tea Bag 2 nos. (2.00gm)
  11. Creamer 2 nos. (2.50gm)
  12. Napkin tissue paper 1 nos.