DAMMAM, 10 December 2006 — What should be served on the flight from Dammam to Hyderabad? Surely the Hyderabadi Biryani! This may sound simple but to reach this conclusion Air-India has to undertake a very rigorous research program to develop the fliers food profile.
Destination pays a big role in deciding the menu. Also, to avoid a mundane menu, there is one for the summer and another for the winter.
By making the menu season based, the airline is also able to incorporate the season’s vegetables which adds to the taste of the food served.
Air-India recently made a presentation of the winter inflight menu to a select group of frequent fliers, members of the travel trade and prominent community members.
“Quailty control and quality assurance are major issues with Air-India,” said Deepak Anand, Air-India’s manager for Eastern Region.
“Great care and precision is needed to ensure that the food served is good in taste as well as hygienic. Hence Air-India selects the best of the caterers. Our efforts do not stop here.
“We have a continuous inflight monitoring system which ensures that the meals served conform to the specifications. We are committed to serve clean, healthy and wholesome food to our passengers”, said Anand.
All Air-India outbound flights have food prepared by Saudi Arabian Airlines Catering, the winner of many an award in the catering industry.
“Saudi Arabian Airlines Catering uses state-of-the-art technology in preparing the meals and exercises strict vigil in preparing over 5,000 meals served daily on almost all the flights out of King Fahd International Airport”, said Sugandh Kulkarni, Air-India’s marketing manager.
