Dbg Koaa Expres (15234) From Darbhanga Jn to Kolkata

Indian Railways

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  • 15:50:00 03:10:00 Mail/Express 539 km

About Dbg Koaa Expres - 15234

Train number 15234 Dbg Koaa Expres start from Darbhanga Jn and reach at Kolkata at 03:10:00. Dbg Koaa Expres is a popular Darbhanga Jn to Kolkata train. You can find all stations between Darbhanga Jn and Kolkata.

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 Kolkata so that you book an accommodation in advance.

Dbg Koaa Expres - 15234 Time Table

Station CodeStation NameArrivesDepartsStop timeDistanceTime Takes
DBGDarbhanga Jnstarts15:50:00000
SPJSamastipur Jn16:40:0016:45:005 minutes 38 km50 minutes
BJUBarauni Jn17:40:0018:00:0020 minutes 89 km1 hour
JAJJhajha20:25:0020:30:005 minutes 182 km2 hours 45 minutes
JSMEJasidih Jn21:11:0021:13:002 minutes 226 km46 minutes
ASNAsansol Jn23:15:0023:20:005 minutes 336 km2 hours 4 minutes
DGRDurgapur00:03:0000:05:002 minutes 378 km
BWNBarddhaman Jn01:10:0001:15:005 minutes 442 km1 hour 7 minutes
KOAAKolkata03:10:00endsends539 km2 hours

Cancellation Charges of Dbg Koaa Expres - 15234

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.