Flying is a feast now. Gourmet binges at a height of 35000 feet above see level is the latest interest for jet setters. Soggy rice, rubbery chicken and unappetizing set foods have made way for sophisticated arrangements by world famous chefs Hesston Blumenthal of fat duck London vineet Bhatia of fabled London restaurant Rasio and Iconic chef florin Trenton of The peninsula Hong Kong hotel. No longer is one concerned about pre set timings for morning meal lunch or dinner. Tourists can order dinner’s main course at any time of the flight and lap up gourmet pleasures devised by the likes of Sam long from Singapore and Australian Matt Moran. Fling s now an experience you want to lap up rather then sleep through!
Banquet in the air
Frequent flier sommelier Magandeep singh checks the cuisine and wine list on offer to turn his air journey into a culinary flight.” Finest of locally produced wines being paired with a high on popular components from a particular region is a great step to encounter the culinary culture of a country he observes. His arguments holds merit as some of the in flights menus resemble food fests at popular eateries these days. Swiss air craft have a menu boasting of cuisine from Switzerland’s solothurn Canton prepared by Caleb chef Reto Lampart of fabled Lamparts cafe in Hagendorf and declivous vegetarian cuisine from one of the oldest vegetarian restaurant in Europe Hiltl in Zurich.
Essa Sulaiman Ahmed of emirates air line says instead of making do with the staid meals on offer at stipulated times travelers can order from a range of snacks hors entrees desserts fresh fruit. These are served in royal Dolton fine bone china and stylish Robert welsh cutlery to add the high quality dining experience. Estonian air treats travelers to a meal from a popular Esonian cafe each month and Singapore airlines lets you choose from there panel of 8 superstar chefs. Qatar airways has roped in chef Ramzi Choueri for center eastern cuisine chef Vineet Bhatia for exotic Indian far chef Tom Aikens for a European delight and chef Nobu matsuhisa for a fusion Asian feast for there fliers. The overall encounter is instanced by meals being dished out in signer chinaware paired with equally stunning cutlery.
Refreshing from the range…almost!
The whole business of taking the mind air dining encounter to newer heights is keeping airlines and chef on there toes. Gmtoh of Singapore airlines feel there is no option but to offer the best to bat compotation one has to make the flying experience an affair to keep in mind. After all giving great taste freshness in the food within the limited space of an air craft is a big task he comments. Ensuring the food remains fresh and tastes great at the altitude is testing the preparing skills of even the best. An aircraft is a high pressure cabin in the air. At the height of food does not taste the same? We perform the workshops with a flight crew on how to serve tasty food that doesn’t need intricate preparations. We cook food on ground as close to the journey time as possible so that it tastes freshet and served in the air. To retain the taste we cooking it for a longer time. We add fresh fruits to tickle the taste buds and cut down on oils to make the meals light leaks chef Vineet Bhatia.
Long haul
What’s more? Worldwide airlines have also forayed into baby meals jain meals diabetic meals and even diet meals! Dutch wellness food brand vital it meals! Has introduced a range of ready to have snacks containing. Vitamin C and zinc shots of decrease fatigue and citrus based drink for proper blood flow during long flights.
With airline working over time to enhance the in flight dining experience you are advised to smile through the procedural delays long queues and endless security checks. Once scammed a gastronomic ride awaits you.