New Delhi, Aug 4 (IANS) Shahi Thaali, a do-it-yourself papri-chaat box, south Indian breakfast, gajar halwa stuffed in pancakes, apple halwa in a short crust pastry and dates stewed in maple syrup — menus on airlines are acquiring a “desi” Indian taste.
“The palate of Indian fliers are changing. What do people expect when people are travelling out of India? Food which is more restaurant style, stylish but Indian because 10 days later they will be back to home-cooked traditional Indian food,” master chef and television presenter Sanjeev Kapoor told IANS in the capital Tuesday.

A unique meal presentation organised by the Singapore Airlines at the Taj Sats at the Indira Gandhi International Airport Complex Tuesday showed that Indian cuisine was scoring over its western counterparts in flights operating from India.

Chef Sanjeev Kapoor, who is on the airlines International Culinary Panel and Singapore airlines culinary expert Herman Friedanck showcased the airlines’ proposed business and first class platters for the next quarter beginning November to February.

Singapore Airlines operates 42 flights from India.

Pointing out the changing culinary demands of passengers flying out of the country, Kapoor said “research carried out among frequent fliers in Mumbai, Bangalore, Kolkata and New Delhi showed that there was an increase in regional preferences.”

“People travelling abroad from north India prefer south Indian breakfasts. Most passengers look for a combination of regional cuisines and fusion food as part of their breakfast, lunch and supper platters. It could be chicken done Chettinad style, pulao north Indian style, any kind of dal and an innovative curry of kadhi and baby corn,” he said outlining the kind of food that fliers were voting for.

“Indian fliers these days want wacky desserts, but a little less sweet as they are more concerned about their health,” he said.

Kapoor showcased a range of new dishes that included a choice of four types of supper and brunch menus for the elite class travellers.

“The shahi thaali is a favourite and we keep reinventing Indian meals in new ways,” Kapoor said.

While the highlight of the “refurbished” Indian section was the shahi thaali — Kapoor’s brainchild comprising a combination meal of pulao (rice with condiments), shahi paneer, dal, hariyali keema, shahi prawns, shahi paneer and shahi chicken, sukhe palak methi matar and parantha, the non-Indian sections included do-it-yourself Asian noodle meal and a continental platter.

The main shahi course was accompanied by a variety of new starters like tandoori lobster, vegetable kebab with pine nuts and cheese, paneer tikka and stuffed potatoes.

“There are certain things one must keep in mind while preparing an airline menu. Since passengers do not have the chance to exercise on board, the food should not be too heavy. If the pressure in the flight is not normal, it affects the taste buds. The spice levels have to treated differently,” Kapoor said.

Kapoor is working on a new range vegetarian cuisine like papri chaat and variations of the indigenous Indian dal and pepper soup to “ensure that vegetarians do not feel cheated on a flight”.

Herman Friedbank, Food and Beverage manager, Singapore Airlines, summed up the trend as “eat the way the culture eats”.

“Airlines are deviating from the old western maxims of stock salad, soups, cold cuts and bread to work on local fare. After all, the airlines was a gift from the west, so it is taking time.”