Singapore Airlines has announced a significant upgrade to its inflight dining on flights connecting India and Singapore.
The airline will introduce two revamped Indian gourmet experiences – the Shahi Thali and Ruchi Thali – designed exclusively for its suites, first class, and business class passengers. Crafted in collaboration with celebrated Indian chef and television personality Sanjeev Kapoor, the new menus aim to bring a rich tapestry of Indian culinary heritage to the skies. These thalis, deeply rooted in traditional Indian cuisine, have been reimagined to align with the modern sensibilities of discerning international travellers, combining nostalgia, flavour, and presentation in equal measure.
India currently accounts for a substantial portion of Singapore Airlines’ South Asian network, with the airline operating 92 weekly flights from eight major Indian cities including Delhi, Mumbai, Chennai, Bengaluru, and Kolkata. The new menu rollout reflects a broader strategy to not only cater to Indian tastes but also to acknowledge India’s cultural depth as a cornerstone of the airline’s passenger profile. The Shahi Thali, which will be served in suites and first class on flights to and from Delhi and Mumbai, offers a curated selection of regional dishes using high-quality ingredients, presented with regal flair. Meanwhile, the Ruchi Thali, tailored for business class travellers, will be available on all India-Singapore routes, featuring a more contemporary interpretation of classic Indian dishes.
This menu refresh is not only a nod to the evolving expectations of Indian flyers but also part of the airline’s commitment to sustainable and mindful luxury. Emphasis has been placed on sourcing local ingredients and reducing food wastage, aligning the initiative with Singapore Airlines’ broader goals around responsible service and carbon-conscious operations. “We are proud to unveil this culinary collaboration, which underscores our dedication to offering a superior and emotionally resonant travel experience to our Indian customers,” said Yeoh Phee Teik, Senior Vice President of Customer Experience at Singapore Airlines. “India remains a vital market for us, and this launch is another step in strengthening that bond.”
The thalis have been meticulously designed to appeal across regional palates while maintaining authenticity. From fragrant basmati rice and lentil preparations to intricately spiced vegetable and meat curries, each item is paired thoughtfully to provide a complete and satisfying inflight dining experience. Importantly, the menus have been created keeping dietary inclusivity in mind, offering options for vegetarians and those seeking lighter meals. As aviation increasingly becomes a canvas for cultural diplomacy, Singapore Airlines’ gastronomic initiative reaffirms the importance of respecting and celebrating regional tastes, even 30,000 feet above the ground. With food emerging as a key differentiator in luxury air travel, such innovations signal a shift in how airlines craft premium experiences not just through comfort, but also through connection.
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