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Imagine you are flying at a high altitude of somewhere between 30,000 ft to 40,000 ft, and you have booked yourself a first-class or business-class seat where you are served a traditional Indian meal. Does it get better than this? Yes, it does, but only with Singapore Airlines, which offers a king-sized treatment, from comfy seats and plenty of legroom to privacy and gourmet meals.
Known for its extensive route network, high-end customer services, and in-flight entertainment, Singapore Airlines is among the best in the world. To take the flying experience up a notch, they have recently revamped the thali menu for the first class and business. Do you know who conceptualised it? It was none other than the OG Chef Sanjeev Kapoor who has been associated with the brand for nearly two decades now. The Padma Shri awardee celebrity chef brings to you refreshed Shahi Thali for suites and first Class, and Ruchi Thali for business class, and you can order them from May 1, 2025.
You must have seen delicious Indian food served in boxes, but never in a traditional thali, unless you have travelled with Singapore Airlines. “When I first started working with Singapore Airlines for this new offering, we wanted to serve authentic Indian food in a traditional style. That’s when we thought of serving thali at almost 35,000 ft above the ground,” Chef Sanjeev Kapoor said during a media interaction at the launch event in New Delhi.
The SIA’s International Culinary Panel chef added, “Designing in-flight menus requires a blend of science and creativity while preserving authentic flavours that align with Singapore Airlines’ commitment to serving fresh, wholesome meals. Since their introduction in 2006 and 2016, respectively, SIA’s Shahi Thali and Ruchi Thali have been well-received by customers. The enhanced menus incorporate seasonal ingredients, offering balanced meals with a comforting Indian touch that tastes just as delicious at 35,000 feet as they do on the ground.”
Frequent flyers would know that Indian meals are more compatible with flight kitchens because their flavours remain intact in the stratosphere. It overcomes the challenges of dry cabin air, reduced air pressure, and high levels of background noise. Now comes the question of dryness. Maestro Sanjeev Kapoor has designed the recipes such that the food remains moist even after chilling and reheating. “We make the gravy slightly more or ensure to incorporate more moisture in food during cooking so that the ingredients don’t dry up but achieve a perfect texture by the time they are served in a flight,” he added during an exclusive chat with Slurrp.
Shahi Thali For Suites And First Class Of Singapore Airlines
From May 2025, if you book a suite or first-class seat with Singapore Airlines, you will witness Shahi Thali on the menu, comprising eight components in the main course. Depending on your diet preference, it will have six vegetarian or meat-based delights accompanied by parathas and rice so that Indians as well as international travellers can enjoy a feast.
This feast comes with cold and hot appetisers, Indian lassi (a yoghurt-based drink), and a dessert. Taking the in-flight dining experience up a notch are copper-coloured and hammered-finish dining and silverware. The food
Ruchi Thali For Business Class Of Singapore Airlines
In the business class, the customers will have the option to order a Ruchi Thali with six components in the main course. It previously featured only four. The creamy and spiced vegetarian and meat delicacies are served with paratha and rice. Complementary starters, kachumber salad, dessert, and lassi are served in a silver hammered-finish serviceware, making it impossible for you to look at any other dish on the menu.
Chef Sanjeev Kapoor paid extra attention to the techniques used to convert raw ingredients into lip-smacking delicacies. From iron griddles and tandoors (traditional clay pot ovens) to slow cooking in clay pots, every dish is crafted with precision so that travellers can savour a delicious meal in the midst of clouds.
