Contura – Autumn/Winter 2013/14

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Glacier Express Multi-culti world of the Glacier Express It’s always worth a trip: Just as delightful in winter as in summer – a trip on board the Glacier Express. 34 36 Loving the food and the views: Namrata Surendar and Rahul Prasad on the Glacier Express
It’s among the world’s top ten rail journeys: the Glacier Express. The RhB’s flagship line attracts people from every corner of the globe. Every day a new mix of nations creates a microcosmic world on board: three encounters as this cultural melting pot makes its way from St. Moritz to Zermatt. Coach 44, seats 11 and 12, 2 nd class: Indian food with Namrata Surendar und Rahul Prasad They have only been in Switzerland for ten days. Both come from Bangalore in the south of India. And they are now living in Passug, just above Chur. How on earth did they end up here in this Swiss holiday region? The answer is tourism. The budding professionals are pursuing postgraduate studies at the Swiss School of Tourism and Hospitality. And the Glacier Express marks their inaugural visit. Their first impression? "Unbelievable. I can’t get enough of the views", she says. He casts a professional eye: "This is actually a hotel on wheels. Except that you can’t stay here overnight, sadly. And the train does sway from side to side a bit – the waiting staff have to be really careful not to spill anything." Of course, the two of them have seen the Swiss mountains and trains in Bollywood films – many times. But he didn’t expect the natural landscape to exude such a sense of tranquillity. This breathtaking experience is perfect for Indian visitors, she adds. Apropos: the two hotel professionals have preordered Indian meals. Namrata is enjoying the vegetarian jalfrezi dish. She doesn’t eat meat, owing to her religious beliefs. Rahul has chosen the chicken masala. But first, they dutifully consume the salad. Something they would never eat at home – it’s unusual in India. The yoghurt dressing tastes just fine. They go without bread: "We’re not used to dark bread. We eat pitta bread, roti prata or naan, usually together with the main course and rice – all with our hands", Namrata explains. Both agree that the main courses taste authentic. They could be a little bit spicier, though. But the Europeans are cautious in that respect. "Maybe pickles would be a good idea, so people 37
Page 1 and 2: Autumn / Winter 2013 / 14 Contura T
Page 3 and 4: Editorial Traditionally at the fore
Page 5 and 6: Contura is available online via www
Page 7 and 8: Climb 1,000 metres in an hour: The
Page 9 and 10: History in St. Moritz: With the ele
Page 11 and 12: Every minute counts: Head of Timeta
Page 13 and 14: Headache over six minutes It’s a
Page 15 and 16: In Graubünden, ancient customs and
Page 17 and 18: March 'Chalandamarz' On 1 March, ch
Page 19 and 20: November 'Kastanien-Klopfen' The an
Page 21 and 22: Bündner 'Zwipf': The RhB 'Marenda'
Page 23 and 24: substances as possible, including a
Page 25 and 26: Anette Joos with her husband Ingo G
Page 27 and 28: Night shift on the RhB tracks - a u
Page 29 and 30: UNESCO World Heritage RhB: The Albu
Page 31 and 32: The steam-powered monster Snow cann
Page 33 and 34: The Bernina is Gian Luck’s greate
Page 35: Bellaluna - a magical place Witches
Page 39 and 40: Souvenir photo in front of the Glac
Page 41 and 42: Did you know? A world of figures Ar
Page 43 and 44: Snowshoe tours: The GPS route finde
Page 45 and 46: We proudly present 'C 2012': the ol
Page 47 and 48: ering on the snow-clad Lej da Segl
Page 49 and 50: Get on board and immerse yourself:
Page 51 and 52: Sledging fun: Along the famous trac
Page 53 and 54: Traditional Swiss craftsmanship: Ka
Page 55 and 56: Perfect to the last detail: when ma
Page 57 and 58: graubündenPASS: Travel fun through
Page 59 and 60: Signals The train driver must react
Page 61 and 62: For your diary Our events at a glan
Page 63 and 64: Railshop Souvenirs for all ages Dis

Contura – Autumn/Winter 2013/14

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