I have been watching, with interest, the attention being paid to Air India and Vistara's attempts to improve the food on board their flights. I am no expert on the subject of in-flight catering. But I do know a little bit about it, because not only have I spent a large part of my life on planes, but I have also attended food tastings for both Air India and Jet Airways. And I have sometimes been asked by Air India to help select the wine. (All in a completely honorary, advisory capacity.) Seeing flight kitchens up close, you realise many things that are not apparent when you are enjoying (or, more likely, not enjoying) your in-flight meal.
First, there are only a handful of flight kitchens in each city. Each kitchen services several airlines. So, though we may like to compare the food on say, Vistara with the food on Singapore Airlines, the chances are that both the meals were cooked by the same chefs at the same kitchen.
Why does the food taste better on some airlines than on others? Three basic reasons. The menus, which are compiled in consultation with the airline catering team, matter. Some airlines select the menus and then leave it to the kitchens. And three, and most important: The cost. If you pay more, you get better food. That, at least, is the theory.
One reason Kingfisher and Vistara had better food than Air India in the old days was because they paid more for the meals.
Bu hikaye Brunch dergisinin June 17, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Brunch dergisinin June 17, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Is It Scrolling Or Screening?
Being on the phone while the TV plays is the new normal. Just don't do it when there's company. A case for what it means to be present
This week, we're...
Preferring the spinoff.
The newest tricks in the book
Time is money. Here are the best hacks for saving precious seconds and taking even your everyday feed to the next level
Snuffing out the flames
Has online dating peaked? People are ditching the apps, going old-school, and aiming for IRL connections. Here's how the swipe failed a whole generation
Off the eaten path
In hotels, cafes and home kitchens cooks are getting creative with food waste. Tomato skins show up in a cake, fat flavours broths, peels have fresh appeal. Of course, we're cheering this change
Glamming up your getaway
Every island in the Maldives is stunning. So how do resorts offer a luxury upgrade? At Cheval Blanc it's by elevating every experience-food, service, spa and beyond
Benefits with friends
Of course it's harder to make friends as we grow older. Responsibilities, increase, time is short. Luckily, we have our tribes
A portrait to reflect upon
Playing with lighting and layering, a young Amrita Sher-Gil depicted herself as bold, mischievous, and enigmatic - all at once
Keep your trope shut
A divided world, a post-apocalyptic wasteland, a prophecy, a burden too heavy for a young adult. 10 YA dystopian cliches to vanquish in battle.
Sanjeeda Shaikh
Actor, @IAmSanjeeda