Malaysia Airlines Enhances Authentic Indian Cuisine Inflight for Departures from India
Subang, 8 April 2012 : Malaysia Airlines recently enhanced its inflight meal service to provide a wider variety of authentic Indian cuisines on its flights departing from Indian destinations to Kuala Lumpur.
The enhanced menu offerings will see a refreshed array of authentic Indian vegetarian and non-vegetarian meals served in-flight. This is made possible through a joint effort between Malaysia Airlines and Taj Group of Hotels together with Taj SATS Air Catering Ltd, the carrier’s official caterer for its non-stop flights from New Delhi, Mumbai, Chennai and Bangalore to Malaysia.
Malaysia Airlines Regional Senior Vice President Middle East & South Asia, Azahar Hamid said, “This is our second collaboration with this reputable caterer in India to further enhance the experience of passengers travelling with us. Many traditional and popular Indian regional signature dishes from the Taj Group of Hotels have been incorporated into Malaysia Airlines’ inflight menu to give passengers a rare taste of Indian gastronomic delights.”
Passengers who desire South Indian delicacies can now enjoy dishes like ‘Ennai Kathrikai’ (a spicy brinjal preparation) and ‘Alleepy Veg Curry’ (a delicacy from Kerala). Connoisseurs of North Indian dishes can feast on Tawa Murg Angara comprising succulent pieces of chicken roasted on a tawa (griddle) with a sprinkling of homegrown spices and herbs or Murg Khatta Piaz, (a chicken delicacy).
There are also lamb dishes such as the famous Laknowi Bhuna Gosht (succulent lamb pieces in best of Laknowi traditional cooking) or ‘Kareli Rogon Josh’ which is tender lamb shanks simmered in rich creamy gravy with subtle flavor. And there are many more dishes like Yakni Pulao, Shahi Dal, Tofu Sabz Keema, to mention a few.
“These choices of inflight vegetarian and non-vegetarian meals are available to our passengers flying both in business and economy classes. Passengers can now look forward to more variety in dining, be it dinner or supper. We are committed to offer these menu choices to suit the palate of customers from the various Indian regions,” he added.
In preparing the regional cuisines of India, stringent standards and the best ingredients are used, while also conforming to the strict Islamic dietary law and quality set along the HALAL benchmark.
Malaysia Airlines currently operates 40 weekly flights from India to Malaysia, departing New Delhi (12 flights) and daily from Mumbai, Chennai, Bangalore, and Hyderabad.
Award winning Chef Arvind Saraswat and Malaysia Airlines cabin staff with the Main Course
Chef Arvind (left) explaining the Indian inflight cuisine to customers as they are served by Malaysia Airlines cabin staff
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