New Delhi: Air India's Delhi-San Francisco flight slated for launch next month will not only offer non-stop connectivity to the US west coast but also allow passengers to sample a variety of Indian cuisines on board.
Instead of asking its in-house catering division to devise the menu for this high-profile flight, Air India has roped in the chief executive chef of The Ashok to design an all-new menu. Rajan Loomba will be developing signature dishes to be served on board but the actual catering will be left to catering partners such as TajSats and the Ambassador Flight Kitchen.
Unlike other legacy airlines, Air India does not have a resident chef - a glitch it is trying to fix. But in the meantime, chairman and managing director Ashwani Lohani persuaded old colleague Loomba to design a special 'Indian' menu for this flight.
Speaking to Firstpost, Loomba said there will be a special emphasis on showcasing north Indian cuisine initially. Murgh Rihana, a signature dish of Oudh (one of the restaurants under the Ashok) will be on the menu and that special emphasis will be given to how the food is presented, not just taste.
03/11/15 Sindhu Bhattacharya/First Post
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Instead of asking its in-house catering division to devise the menu for this high-profile flight, Air India has roped in the chief executive chef of The Ashok to design an all-new menu. Rajan Loomba will be developing signature dishes to be served on board but the actual catering will be left to catering partners such as TajSats and the Ambassador Flight Kitchen.
Unlike other legacy airlines, Air India does not have a resident chef - a glitch it is trying to fix. But in the meantime, chairman and managing director Ashwani Lohani persuaded old colleague Loomba to design a special 'Indian' menu for this flight.
Speaking to Firstpost, Loomba said there will be a special emphasis on showcasing north Indian cuisine initially. Murgh Rihana, a signature dish of Oudh (one of the restaurants under the Ashok) will be on the menu and that special emphasis will be given to how the food is presented, not just taste.
03/11/15 Sindhu Bhattacharya/First Post
