The secrets to good in-flight meals

It may be plane food, but it’s certainly not plain food, as Tom Batchelor discovers in Delhi, learning about the culinary expertise behind in-flight meals

As regular readers of Airliner World will know, this is a particularly exciting time for the Indian aviation scene. The launch and subsequent rapid expansion of new low-cost airline Akasa Air is just the latest signal that there’s real momentum in the sector. Yet against this seemingly buoyant backdrop, the collapse of Jet Airways in April 2019 left this country of more than a billion people with just two full-service operators. One of those, flag carrier Air India, is loss-making and has arguably struggled to earn plaudits for its onboard offering. The other, Vistara – a joint venture between Tata Group and Singapore Airlines – claims to be the “finest full-service flying experience in India”.

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