Jan Shatabdi (12077) From Chennai Central to Vijayawada Jn

Indian Railways

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  • 07:30:00 14:45:00 Mail/Express 454 km

About Jan Shatabdi - 12077

Train number 12077 Jan Shatabdi start from Chennai Central and reach at Vijayawada Jn at 14:45:00. Jan Shatabdi is a popular Chennai Central to Vijayawada Jn train. You can find all stations between Chennai Central and Vijayawada Jn.

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 Vijayawada Jn so that you book an accommodation in advance.

Jan Shatabdi - 12077 Time Table

Station CodeStation NameArrivesDepartsStop timeDistanceTime Takes
MASChennai Centralstarts07:30:00000
SPESullurupeta08:39:0008:40:001 minute 83 km1 hour 9 minutes
GDRGudur Jn09:45:0009:47:002 minutes 138 km1 hour 6 minutes
NLRNellore10:09:0010:10:001 minute 176 km24 minutes
KVZKavali10:39:0010:40:001 minute 227 km30 minutes
OGLOngole11:44:0011:45:001 minute 292 km1 hour 5 minutes
CLXChirala12:19:0012:20:001 minute 342 km35 minutes
TELTenali Jn13:19:0013:20:001 minute 399 km1 hour
NGNTNew Guntur13:45:0013:46:001 minute 424 km26 minutes
BZAVijayawada Jn14:45:00endsends454 km1 hour

Cancellation Charges of Jan Shatabdi - 12077

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.