{"id":96714,"date":"2015-02-18T16:45:40","date_gmt":"2015-02-18T21:45:40","guid":{"rendered":"http:\/\/admin-fsmag.paceinteractive.com\/?p=96714"},"modified":"2017-09-12T17:49:33","modified_gmt":"2017-09-12T21:49:33","slug":"four-seasons-mumbai-dabbawala-experience","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/four-seasons-mumbai-dabbawala-experience\/","title":{"rendered":"Exploring Mumbai With a Dabbawala"},"content":{"rendered":"
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The Mumbai train system is the lifeblood of this metropolis. It nourishes the city by pumping commuter trains full of citizens through its arteries to all of their destinations. More than 7.5 million commuters crowd its coaches every day, making this one of the busiest rapid transit systems in the world.<\/p>\n

On a humid winter morning, I arrive at Churchgate railway station, one of the system\u2019s critical nexuses. At any given moment, trains glide in and out of a dark, bustling train terminus, picking up and dropping off people from every tier of life in Mumbai, from office workers to students to merchants to executives. Standing with Valencia Albuquerque, Concierge of Four Seasons Hotel Mumbai<\/a>, I watch as tides of vibrant colours spill on and off of the trains and spread in every direction.<\/p>\n<\/p><\/div>\n<\/div>\n

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Mumbai\u2019s dabbawalas pick up fresh meals from their clients\u2019 homes each day before delivering the containers to their workplace in time for lunch.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Photography courtesy Zachary Glassman<\/p>\n<\/p><\/div>\n