Sky High Cuisine

Delhi: Airline food does not have too many patrons, but this season international carriers are especially catering to the taste buds of the globe-trotting desi. While most international airlines offer meals packaged as Hindu Indian Meals or Indian Vegetarian Meals, now Lufthansa, Singapore and Malaysian airlines have rolled out new menus that combine the finest of Indian gourmet food with a slight international twist.
Hermann Freidanck, manager, F&B, Singapore Airlines, recently got celebrity chef Sanjeev Kapoor to try out some recipes for the airline’s Shahi Thali, a favourite with most patrons. The efforts have resulted in dishes such as vermicelli upma and neer dosa with stew.
Upping the ante a little more with South Indian cuisine is Malaysian Airlines: with Gongura Lamb and Chettinad Chicken as well as the aviyal and even a Kodaikanal Mutton.
Lufthansa is celebrating its 50th anniversary in India, and the good Germans have paid special attention to revamping their menu. The airline has introduced fine-dining in the skies and has begun their Star Chef Programme in India this year. The programme was conceived a decade ago with master chefs such as Paul Bocuse of Lyon and David Bouley from New York preparing a menu that goes beyond lip-smacking in both business and first class.
According to the International Air Transport Association, the Indian aviation industry is forecast to report losses of $1.5 billion in 2009, but the fun has not completely flown out of the window. Jet Airways is collaborating with experts such as chef Satish Arora and Yves Mattagne, a two Michelin star chef from Belgium.
12/11/09 Anushree Majumdar/Indian Express

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Categories: Foreign Nov 2009