Indian Airlines Revamps In-Flight Menu

Susan George - Chennai

As part of its Golden Jubilee celebrations, Indian Airlines is revamping its in-flight menu. The emphasis is on specialised health menus and food fests on the first of every month, a concept that the airline instituted recently. The airline invited its frequent fliers for ‘Visual Treat’, a food sampling session, at Taj Air Caterers, which supplies 2,500 meals a day for Indian Airlines. The food on display included regular fare for breakfast, lunch, high tea and dinner, as well as items from the proposed Andhra food festival.

Says Vijay Raj, deputy manager, catering, “We started the trend of inviting feedback from our frequent fliers in May 2002. It is a continuing process where we will keep incorporating changes, based on feedback and the arrival audit where we take into account unconsumed items.” This time around, the airlines has introduced diabetic meals, and plans on introducing low cholesterol, low carb, gluten-free, non-lactose and other specialised meals, says Chef Kannan, executive chef of Taj Air Caterers. A committee comprising doctors from reputed hospitals will review the food every three months.

The airline welcomed “constructive criticism” from its frequent fliers, and even displayed food trays from competing airlines. Among the suggestions received were proposals to improve the quality of coffee, and yogurt.

T S Chandrashekar, deputy general manager, states that airlines shared common limitations when it came to food on board, adding that they would be making special efforts to combat the limitations.