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Taking the Indian royal platter to newer heights

Mandira Nayar

There is more of authentic Hindustani meals now to look forward to in the skies

FOOD ART: Master chef Sanjeev Kapoor prepares a delicacy for `Shahi Thali' to be introduced in the Singapore Airlines for its first class passengers, in New Delhi on Tuesday. Also seen is Singapore Airlines in-flight services vice president Betty W ong. Photo: V. Sudershan

NEW DELHI: Curry has conquered more than just Western shores. Moving to Eastern skies, Indian flavour has finally arrived.

With Sanjeev Kapoor, a household name in the world of "desi khana", becoming the newest member of the International Culinary Panel of the world-renowned chefs of Singapore Airlines, there is more of authentic Hindustani meals to look forward to in the skies.

The airlines has introduced "Shahi Thali", a royal platter that promises a dazzling spread of traditional Indian delicacies.

Indian experience

Keeping the balance, Singapore Airlines, which has launched its new Indian in-flight cuisine, will have the best of both North and South Indian cuisines.

A truly Indian experience, these meals will be available to Singapore Airlines First Class passengers from August.

There will be "chutneys", "rotis", "lassi" and even "masala chai".

There will also be an Indian meal available to Business and Economy class passengers.

All these meals will be available to passengers travelling on the airline from India.

Different veg meals

And to cater to all passengers, there will be Jain meal without onion, garlic and mushrooms besides a non-vegetarian meal on request.

There will also be Asian vegetarian, which is an Indian style vegetarian meal.

"With the growing presence and importance of Indian travellers on-board with us, it is our endeavour to provide a customised in-flight experience to them. As a step in this direction, we have especially designed a gourmet Indian cuisine with none other than the best chef of the country," said General Manager (India) of Singapore Airlines, B.K. Ong, here on Tuesday.

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