Malaysia Airlines introduces new Indian cuisine


SUBANG – Malaysia Airlines, the only Malaysian, full-frills carrier that
continues to serve complimentary inflight meals, will roll out its new Indian
menu effective November 1, 2008. The new menu items continue to remain complimentary in all classes of its international, medium- and long-haul flights irrespective of fare paid.

Malaysia Airlines general manager of inflight services, Puan Hayati Dato Ali, said, “We aim to deliver outstanding inflight food and beverage offerings in our efforts to position our brand as a five-star value carrier, using the most creative, innovative, and exceptional inflight, meal standards, as well as quality set along the HALAL benchmark.

“This customer-value, proposition initiative is one of the outcomes of our established partnerships and relationships with internationally-renowned brands, restaurants, celebrity chefs, and catering personalities for related, premium products and services to be featured on our flights. Through this initiative, we hope to create [a] better and positive, passenger perception of our food and beverage products via stronger focus on route-specific needs,” she added.

Conceptualized with the joint effort of Malaysia Airlines’ main caterer, LSG Skychefs, and Chef Satish Arora and Chef Kannan from TajSATS, India, the new menu cycle will see a refreshed array of authentic Indian vegetarian and non-vegetarian meals served inflight on all Malaysia Airlines’ flights between Malaysia and India. Among others, passengers will get to relish cuisines like Chettinad chicken, Kerala Vegetarian curry, Kodaikaanal mutton, Chettinad cauliflower/mushroom curry, Gongra lamb, Chettinad Garlic chicken, and Vegetable rice Briyani depending on the actual meal cycles applicable on each flight.

In conjunction with this new menu roll-out, Chef Satish was on board Malaysia Airlines flights from Mumbai to KLIA on October 22, 2008 and from KLIA to Mumbai on October 24, 2008, where he personally presented the new menu meals to the delight of passengers on both flights. During this onboard customer engagement, quality checks on meals served were conducted. The valuable feedback from the passengers on both these flights was also incorporated in the new menu for roll out effective November 1, 2008.