SINGAPORE, Dec 27: Celebrated Indian chef Sanjeev Kapoor has launched a remarkable culinary experience on Singapore Airlines (SIA) long-haul flights to Indian destinations.
“The dishes are tested in a simulated pressurized cabin, where hours are dedicated to sampling and refining flavors to ensure they taste exceptional at 35,000 feet,” said Kapoor, 60, who is part of SIA’s International Culinary Panel alongside four other renowned chefs: Georges Blanc (France), Matt Moran (Australia), Yoshihiro Murata (Japan), and Zhu Jun (China).
“The menu must undergo a rigorous taste test,” Kapoor noted, emphasizing his role in delivering wholesome meals infused with authentic Indian flavors. First Class and Business Class passengers can savor Kapoor’s signature Shahi Thali and Ruchi Thali, respectively.
With vegetarian and non-vegetarian options available, each thali offers a delightful culinary journey through varied regional cuisines from North to South India.
Kapoor shared with Singapore’s weekly tabloid tabla! that his meticulous approach to curating in-flight meals focuses on freshness. “We’ve learned what works best over time. For example, slow-cooked dishes with robust flavors are winners,” he commented.
He also addressed the unique challenges of serving food at high altitudes. “Cabin air is drier, necessitating more moisture to enhance flavor dispersion. Additionally, reduced salivation affects taste perception, so we compensate by adding more seasoning. Moreover, food is prepared and chilled before the flight, preventing overcooking during reheating.”
“Gravies work well because they retain inherent moisture, which is crucial as Indian cuisine typically thrives in this regard. However, items that don’t reheat well, like leafy greens and deep-fried snacks, are to be avoided,” he explained.
Kapoor noted that to enrich flavors and aromas, food must be seasoned more intensively to counteract the reduced taste sensations experienced at altitude. Furthermore, he mentioned the importance of managing the overall aroma in the cabin to avoid overwhelming any one fragrance.
The only Indian chef with his own television channel, FoodFood, Kapoor considers flight routes and timings in his menu designs.
“Singapore Airlines previously researched dining preferences among travelers from Indian cities. We learned that when flying away, passengers prefer elaborate meals resembling restaurant offerings, while they seek comforting, home-style dishes when returning home,” he revealed. This guided the creation of the Shahi Thali for First Class travelers, featuring an array of dishes like coconut-ginger pancakes with lemongrass-infused prawns, mango chaat with coriander chutney, murgh tulsi malai, til wala pulao, Rajasthani lamb, and more.
Kapoor also utilizes passenger feedback and booking preferences to customize meal offerings. “Travelers often indicate dietary preferences when booking, which helps me determine the dishes for specific flights. The nature of the meal served—breakfast, lunch, dinner, or snack—also varies based on the flight’s schedule,” he added.
He acknowledged the logistical challenges surrounding airline catering. “Weight is a critical consideration for airlines. We even researched suitable serving crockery to minimize weight while maintaining a pleasant presentation,” Kapoor mentioned.
Training is provided to catering and cabin crew to ensure consistent presentation by using photographs of each dish. Indian cuisine is readily available across Business, First, and Economy classes on SIA flights.
Recently, Kapoor visited Singapore as the brand ambassador for The Akshaya Patra Foundation, a non-profit organization dedicated to eliminating classroom hunger by providing nutritious meals to children in government schools. (PTI)
