INDIAN Airlines will introduce a new supper menu from Nov.1, said K Shyamsunder, regional manager. The introduction of the new menu is based on the feedback from the passengers, Shyamsunder said at a press conference held at the Sharjah International Airport on Tuesday.
Passengers traveling on Indian Airlines flights originating at Sharjah International Airport will also enjoy an extra sweet from Nov. 1-7 as part of the Diwali celebrations by the airline.
"The feedback we got from flights to Ahmedabad and Bangalore was the passengers wanted a non rice meal. Hence we came up with this menu which does not have rice and will be rotated thrice in a year," he said.
J K Nair, executive chef of Albert Abela, which caters food for Indian Airlines, said: "The supper meal is like a heavy snack which is basically dry and non starchy. It will be served at a midpoint after dinner and before breakfast."
In the first rotation, which will be served in February, May, August and November, business and economy class passengers opting for a vegetarian meal will enjoy vegetable Kathi roll, vegetable cutlet and green peas curry bouch. The non-vegetarian meal features lam kofta, chicken boti kebab and green peas curry bouche. Both the meals will also have Katchumber salad, garnish and malai sandwich.
The second rotation, which will be served in March, June, September and December, features chicken reshmi kebab, shammi kabab and vegetable hakka noodles for the non-vegetarian meal and upma, Mysore bonda and spinach croquette for the vegetarian meal. Both the meals will also have tossed salad and rasamalai accompanying.
In the third rotation, which will be served in the months of January, April, July and October,
the non vegetarian meal will include chicken tikka, mutton kathi roll and mini