Although certain airlines have improved their in-flight catering, variety is limited, especially for frequent travellers. Bento box-style meals work well so the passenger can snack on it later — most people look forward to snacking, particularly on long flights. Cheeses, crackers, chocolates, and beverages are always appreciated. Cuisines from Southeast Asia and Mexico that are popular among Indians should be included. Small tidbits, such as berries, crudités with a dip, crisps, good viennoiserie, popcorn, olives, breakfast muffins and trail mixes, also work. There should be an option for a light meal at any time as more fliers are health conscious. Refreshing options can be grilled vegetarian proteins, mezze platters, salads, chia puddings and wraps.

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In-flight memory: I decided to go vegetarian for a while and on a particular flight, I had pre-booked a vegetarian meal. What surprised me was that the only option available was steamed veggies with rice and a sauce. The sauce had shellfish in it, so it wasn’t even vegetarian. It was a long flight, and I had to load up on crackers and bread. While the crew tried to be helpful, most didn’t even understand that an egg is not a vegetable. 
Urvika Kanoi, chef and owner, Cafe Duco

Go regional with a flair

The Indian palate has become more discerning and so experimentation is key. They could introduce bento box-style meal with different cuisines. It would be great to see a Vietnamese spring roll, for instance. Even with traditional Indian food, steer clear of paneer or chicken makhani with daal and rice to meals with more regional flair, such as a xacuti curry or ishtew. Why not have themed meals to extend the travel experience?

In-flight memory: While on an Emirates flight from Chicago to India, I was served a delicious mutton biryani. The rice and mutton were well-cooked; it had a hint of kewra and dry fruits. It reminded me of the power of a great in-flight meal.
Nikhil Bendre, chef and content creator, Urban Platter

Focus on timing and balance

One of the biggest mistakes airlines make is relying on thick rolls and wraps. In the absence of adequate heating provisions on the aircraft, they can taste stodgy and bread-ey. A balance of carbohydrate and non-carbohydrate-based elements can help, as can adding a mix of colours and textures. For instance, a croquette with a tomato base and a little fresh salad would make a light but tasty in-flight meal. Also being conscious about the time of day the food will be served at is important. I remember taking an early morning flight and being served spicy pav bhaji. Instead, a bowl of muesli with a yoghurt parfait would have been refreshing. Airlines need to move away from in-flight food being limited to batata vadas, medu vadas and alu bondas. There are healthier grains and millets that can keep well, even during longer flights.

In-flight memory: Air India has some of the best vegetarian meals on international flights. As an Indian flight carrier, they are conscious about vegetarian fliers and make a good attempt with their vegetarian fare as compared to several other airlines (especially those originating in Europe and further west) that tend to ignore their vegetarian menus. They should extend that ethos to their domestic flights. 
Chef Harsh Shodhan, founder, Gourmet To Go

Make it appealing 

In the Gen Z era, food must appeal to your eyes and your stomach. While I do appreciate that Air India has positioned itself as an affordable airline, when creativity is set in force, delectable meals are possible even at a low cost and a profit margin. They should add more healthy options, which I see a dearth of — a vegan carrot cake, sugar-free chocolate cake, parma rosa spaghetti and grilled chicken would work well. Also, pre-plated food is a must in 2022.

In-flight memory: Due to oversleeping, I barely made it to an early flight and was starving even before I’d passed the security check. I was happy that my flight included a meal but that relief dissipated when I ate the meal that seemed more like a budget train meal than the slightly more sophisticated plate I was expecting to see. 
Palak Shah, owner, Plush Cafe