Festival delicacies check in on domestic flights

The whiff of festive delicacies will not be limited to makeshift stalls at the Navratri and Durga Puja pandals and households in the country this year.

The whiff of festive delicacies will not be limited to makeshift stalls at the Navratri and Durga Puja pandals and households in the country this year. The aroma will check in on board flight kitchens as many airlines will roll out special menus over the next week.

The aroma will check in on board flight kitchens as many airlines will roll out special menus over the next week. (HT)

The national carrier Air India has the king’s spread. For north-bound flights from Mumbai the airline has introduced dishes such as sabudana wadas, jeera aaloo, makhana kheer and other potato delicacies as many travellers fast during the ten-day festival. (Potatoes are permitted in fasts)

The spread is bigger for metro-bound flights from Kolkata. Between November 7 and 10 (Saptami, Ashmati and Navami) the in-flight menu will comprise mutton kasha, dhakai murgi, bhapa mach, bhetki maachher paturi and deserts such as Mishti Doi and Rajbhog (see box for details).

“Food is a best way to make passengers feel at home on festivals. This is another initiative to reinstate Air India’s emotional connect with passengers,” said a spokesperson.

Other domestic carriers have similar plans. Vistara, for instance, has a special menu on flights between September 30 and October 10. For passengers observing a fast, it has Sabudana khichdi, jeera aaloo and plain curd and mutton kheema, baida roti, chicken cutlet and Lamb Goulash for those feasting. “On the occasion of festivals celebrated across the country, such as Durga Puja, Navratri, Ayudha Puja and Bathukamma, Vistara has festive menus all on its flights,” said the Vistara spokesperson.

An Indigo spokesperson said that airline introduced Sabudana khichdi for the occasion.

Wooing fliers with food on festivals has been in vogue this year. Last month, Jet Airways served Onasadhya on board a flight between Kerala and the Gulf during the Kerala harvest festival Onam. The traditional vegetarian meal comprised avial, rice and sambar accompanied with ada pradhaman as the dessert. The specially-designed Onam menu, is a reflection of our commitment towards the preferences of the people of Kerala. The delightful in-flight experience was to make them feel at home,” said Jayaraj Shanmugam, senior vice-president, product and services, Jet Airways.