Malaysia Airlines to introduce new Indian cuisine aboard its flights starting November

31 Oct 2008

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Starting 1 November, Malaysia Airlines cabin staff will serve up some new Indian inflight meals aboard their flights. Malaysia Airlines is said to be the only Malaysian full service carrier which continues to serve complimentary inflight meals since 1972.

Its new Indian menu will be rolled out on 1 Nov 2008, and will continue to remain complimentary in all classes of its international medium and long haul flights irrespective of fare paid.

Malaysia Airlines General Manager Inflight Services, Puan Hayati Dato Ali said that the airline aims to deliver outstanding inflight food and beverage offerings in its efforts to position the brand as a ''Five Star Value Carrier'' using the most creative, innovative and exceptional inflight meal standards as well as quality set along the ''HALAL benchmark".

She was quoted as saying that the customer value proposition initiative is an outcome of the airline's established partnerships and relationships with internationally renowned brands, restaurants, celebrity chefs and catering personalities for related premium products and services to be featured on its flights.

It has been conceptualised as a joint effort of Malaysia Airlines' main caterer LSG Skychefs and Chef Satish Arora and Chef Kannan from TajSATS. The new menu cycle will see a brushed up array of authentic Indian vegetarian and non-vegetarian meals served inflight on all Malaysia Airlines' flights between Malaysia and India.

Mouthwatering delicacies would include a compliment of Chettinad chicken, Kerala Vegetarian curry, Kodaikaanal mutton, Chettinad cauliflower/mushroom curry, Gongra lamb, Chettinad Garlic chicken and Vegetable rice Biryani, depending on the actual meal cycles applicable on each flight.

Chef Satish was present on board Malaysia Airlines flights from Mumbai to Kuala Lumpur International Airport (KLIA) on 22 October and from KLIA to Mumbai on 24 October to personally present the new menu meals to the delight of passengers on both flights as part of the rollout of the new cuisine.

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