New Emirates menus curry favour


Lovers of Indian cuisine will enjoy Emirates’ enhanced menus which are being introduced across 10 destinations in India, designed to mirror the varied tastes of India.

“India has a rich cultural diversity that is reflected in its culinary profile, with flavours and ingredients that vary dramatically as you move across regions… Our new tailor-made menus were created to suit the palates of our Indian customers, and will also give visiting travellers an authentic taste of some of India’s most popular regional dishes,” said Robin Padgett, SVP of aircraft catering at Emirates.

“Our customers are passionate about food, and we took into account their views – how they look for comfort food and seek flavours of home-cooked meals. We conducted our own in-depth research when designing these new menus, as well as looked at trends and new innovations within the catering industry. All these elements have contributed to our enhanced menu offering across India.”

For example, customers on the Kolkata route can enjoy a Sarson Maach (mustard fish curry) which is a much-loved dish from the eastern part of India. Similarly, regional dishes such as Turiya Vatana Muthia (ridge gourd and green pea dumplings) on flights to and from Ahmedabad in the west, Meen Mulaku Curry (fish in red gravy) on’ flights to Kerala, or Dhabe Da Gosht (lamb meat cooked in pure ghee and flavored with cardamoms, poppy seeds and spices) when travelling to Delhi, are some highlights.

Customers travelling to and from India can also look forward to a host of new additions including condiments such as regional chutneys and pickles, enhanced vegetarian meal options and individually-packed flat breads to complement Indian curries. The menu will continue to offer accompaniments typical to Indian cuisine such as chivda (a savoury dry snack), nimbu paani (lemon water), pappadums, raita (yoghurt) and traditional Indian after-mints.

With over 90,000 meals to and from India prepared every week, the Emirates catering team have also found subtle ways to enhance the flavours of Indian meals when served in inflight conditions. In particular, the ability to retain the fresh aromas and moisture of the food, through the introduction of meal separators to preserve the form of how curries and starch such as rice, are to be presented to customers.

The catering team has also experimented with the presentation of meals in first and business class. A western aesthetic has been applied to the presentation of Indian meals. While preserving the authenticity of taste, the traditional Indian cuisine has been given a contemporary look in terms of plating, thus enhancing the visual appeal of the dish. There was also great focus on the simplicity of the product offering and the freshness of the ingredients used. Additionally, menus on the Indian routes are translated into the local regional language of the destination.

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Alasdair joined the team in 2015 and works across a number of titles and websites for UKi Media & Events. He has been a journalist for 10 years, covering everything from travel and technology to sport and entertainment, and brings a wealth of experience, and pedantry, to the team. Away from the office, he is a celebrated snood connoisseur, determined to cycle no matter what the weather decides to hurl from the sky, and driven by a quest to find the very finest, and more importantly the next, slice of cheesecake.

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