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Air India passengers travelling on the soon to be launched Delhi-San Francisco non-stop service can look forward to a gastronomical delight which will not only fill stomachs but is also likely to be visually appealing.
Chairman and Managing Director of Air India, Ashwani Lohani, a former Chairman and Managing Director, Indian Tourism Development Corporation (ITDC), has decided to rope in Rajan Loomba, Chief Executive Chef, The Ashok, to design the meal for the non-stop service. Ashok hotel is a flagship ITDC property.
After designing the menu for heads of state and governments who stay at the Ashok and also for the heads of state and governments of the Association of South East Asian Nations (ASEAN) who attended the dinner hosted by the President in 2012, Loomba has now been entrusted with the job of designing the menu for the non-stop flight. The non-stop flight starts on December 2 and will operate four-times-a-week.
`` We are trying to showcase the best of Indian cuisine. It will be largely Indian. But there will also be choice as Air India’s passengers also include foreigners,” Loomba said. Being a person who believes that the first contact of food is through the eyes and not the taste buds, Loomba is working hard to come up with a presentation which will say “pick me up” to flyers.
Declining to give out too many details of the menu as it is still being drawn up, Loomba says that the focus will be on KIS (keep it simple) food.
``The food has to be good looking, tempting and what is good looking and tempting also has to taste good. Initially the emphasis is likely to be on north Indian cooking,” he says.
Air India plans to ensure that on the flight to San Francisco there will be two major meals and one high tea kind of service with the meals being the same for all passengers although the ``structure” of the meal will be slightly different for those in business and first class. So economy class passengers are likely to be served in one go while those in business and first will be served course by course.
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