With passenger numbers from India increasing, international airlines are now indianising their culinary offerings
As more Indians take to the skies, for work or on holiday, airlines are now offering a range of menus that connect the subcontinent with international finance centers and global aviation hubs. Singapore Airlines, which operates flights from six cities in India, has rolled out its ‘Book the Cook’ offering for those flying between Mumbai or Delhi and the island nation in all classes except the economy.
The ‘Book the Cook’ feature offers travelers the chance to pre-book a meal online with one of Singapore Airlines' eight chefs, who are a part of their International al Culinary Panel. For those craving Indian food, chef Sanjeev Kapoor offers curated meals like the Shahi Thali for suites and first-class and the Ruchi Thali for business s class that offer a mix of rice, roti, chutneys, and entrées. Other chefs on the panel include Alfred Portale (of the Michelin-starred Gotham Bar and Grill in New York City) and Yoshihiro Murata who heads the kitchen at Kyoto’s three-Michelin starred Kikunoi. David Lim, general manager for India at Singapore Airlines, says, “What we have found is that the flyers want a complete Indian meal and not an adulterated kind of menu. So, we have invested in creating authentic Indian dishes on our flight.”
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