In hotels same thing is happening... They precook and store in freezer, and when a customer comes they do remaining frying spicing coating before serving a sizzling hot dish

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In restaurants (which I can afford) they only have the raw material ready say Paneer, vegetables,etc. They do cook it b4 serving. Here the the food is cooked packed and stored. In pantry they would offload, heat and serve.
Even if they follow the process u mentioned then too if we but compare food quality in terms of taste if is poles apart.

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From base kitchens food cooked on the same day and cooked at nearest base kitchen and 1-5 hrs is expected to be served.

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Imagine the current situation. Take a train eg. 12260 SDAH Duronto which has its food loaded from IRCTC Noida. FOr schduled departure at 7.40pm it food might arrive NDLS by 6-7pm which might be prepared and packed by 3-4 pm. (2 hours for Noida-Delhi in evening traffic even more is possible unless travelling by DMRC) Now with rescheduled train departing at 3-5 am in morning, either they serve u the same dinner then or save it for next day. Cooking in pantry is best option in winters atleast with sufficient raw materials stock as next halt for food loading is CNB which on bad day can easily take 13-15 hours.

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