As anatomically anomalous as it might sound, an army is said to march on its stomach. Stretching that alimentary analogy further, can an airline be made to fly on the aeronautical equivalent of that organ? Facing increasingly turbulent headwinds in the form of a mounting debt overload, flight delays, technical snags, stowaway bedbugs on passenger seats and choked and overflowing loos, national carrier Air India has now come up with what sceptics might call a face-saving ploy, or, more aptly, a mouth-saving one. The airline plans to revamp its in-flight menu with a view to cutting down both on costs and calories, while imparting a more desi flavour to its fare.
The airline, which reportedly annually spends some Rs 800 crore on catering, is tightening its seat belt, and also that of its passengers, by serving food and drinks that are healthier in terms physical as well as financial. For example, curd rice, which is light on the pocket as well as on the waistline, is slated to be an option to curries on long-distance flights. Instead of sugary soft drinks and preservative-laden packaged fruit juices, fresh aam panna and jal jeera will be on offer.
29/03/19 Economic Times
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The airline, which reportedly annually spends some Rs 800 crore on catering, is tightening its seat belt, and also that of its passengers, by serving food and drinks that are healthier in terms physical as well as financial. For example, curd rice, which is light on the pocket as well as on the waistline, is slated to be an option to curries on long-distance flights. Instead of sugary soft drinks and preservative-laden packaged fruit juices, fresh aam panna and jal jeera will be on offer.
29/03/19 Economic Times
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