Saturday, January 02, 2016

AI can tap into its culinary heritage to make Indian food of all kinds its selling point

The first dish of Indian origin served to passengers on a flight might have been the Indian mulligatawny soup at one stage of the Graf Zeppelin’s f light around the world in 1929.
According to Richard Foss’s book, Food in the Air and Space, it was served in New York on the fourth day of the trip.
The Graf Zeppelin was not an airplane of the kind we are familiar with, but an airship or dirigible, a huge, hydrogen-filled balloon with motors to drive it at a stately place and a carriage suspended below with plenty of space for passengers.
As Foss’s surprisingly enlightening history reminds us, well into the 1930s, airships rather than airplanes were seen as the future of flight – and definitely of good food in flight.
NS Guzdar certainly felt so. In February 1935, the Times of India (ToI) reported on a talk he gave to the Rotary Club of Bombay on an epic flight he took on the Graf Zeppelin from Friedrichshafen in Germany, where the Zeppelin company was based, to Buenos Aires and back. Over 13 days, they flew 16,000 miles, all in great calm since bad weather rarely affected the gigantic airship.
02/01/16 Vikram Doctor/The Economic Times
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