CHICAGO: Flying high with one of the premier world airlines, Air India, the Flying Food Caterers in Schiller Park (Chicago suburb), have proved to be a good team touching the heart and mind of air travelers through their stomach.
Varieties of food – for breakfast, lunch, dinner and deserts – keeping in mind the religious sensitivities, have earned Air India a name and in no small measure Flying Food can also take credit for that. As put by Vasant Pahiddey, one of the chefs with three decades of experience under his belt, Air India serves as a good model for other airliners too. “Indian food,” he said with obvious pride, “is getting global acceptance and many other world airlines might have some of our items in their food menu.”
Air India Chicago Chief Rishiknant Singh said that it was Air India that came out with the concept of Flying Kitchen that is cooking in the air, but gave it up for logistic reasons. “Now a few airlines have picked it up, but we can legitimately take credit for it,” he said. Air India, he added, can take credit not only for offering varieties of dishes to its passengers – Gujarati vegetarian food, Jain food with no garlic onion, Punjabi and South Indian food, Halal food for Muslims – you name it and we have it. “More importantly, we have online facilities for the travelers to select the food that they want from the list and we see to it that they get it,” he said.
Air India Chicago had organized a food tasting event for the ethnic Indian media recently at Flying Food Caterers facility in Schiller Park so that the traveling public at large can get well informed about their choice food and also get more convinced that Air India Maharaja is at their service all the time. Present on the occasion were co-hosts, Katherine Thorat Air India Midwest Sales chief, and Sunny Thomas, popular Airport Manager. They welcomed media guests and made them feel at home.
Flying Food Servair General Manager Daryl Bottenhagen also addressed the media and informed, “We follow GMP standards and our facilities are regularly checked by Schiller Park and Federal health authorities.” He highlighted different facets of food preparation and facility management, along with his team of executive chefs and cooking experts. For Indian food, Bina Margaret is a lead person for the past many years. “Her duty starts at 3 a.m. in the morning as she has to see that the Air India patrons in all the classes flying by 1-30 pm are well served,” Katherine Thorat said.
Sunny Thomas invited all to the area where meal service tray for each of the three classes of service in appropriate crockery were on display for inspection. Vasant Pakhiddey, the Indian chef of Flying Foods held forth on different items being served in the flight and types of meal which included Jain, Continental, Vegetarian and Non- vegetarian foods. He fielded queries regarding the preparation, time taken, various processes, the kitchen facility regarding hygienic care, quality, and certification.
Rishikant Singh added that Air India is noted for its onboard cuisine, the choice of beverages and hot and cold food served with traditional hospitality. The choice of cheeses, wines and aperitifs are a delight to experience on their non-stop flights to Delhi.
The meal sampling that followed from the myriad choice in the menu served onboard was a great experience. Not only was the taste very good, the health issue was attended to by no visible oil or heavy spices. It was a gastronomical delight for all media participants.
Air India offers the following types of meals:
• Vegetarian Hindu Meal/Asian Vegetarian/Hindu Vegetarian
• Baby Meal/Infant Food (Vegetarian/Non-Vegetarian)
• Bland Meal (Vegetarian/Non-Vegetarian)
• Diabetic Meal (Vegetarian/Non-Vegetarian)
• Fruit Platter Meal
• Gluten Intolerant Meal (Vegetarian/Non-Vegetarian)Hindu Meal
• Kosher Meal
• Low Calorie Meal (Vegetarian/Non-Vegetarian)
• Low Fat Meal (Vegetarian/Non-Vegetarian)
• Low Salt Meal (Vegetarian/Non-Vegetarian)
• Moslem Meal
• Low Lactose Meal (Vegetarian/Non-Vegetarian)
• Vegetarian Raw Meal
• Seafood Meal – (only in first & executive classes)
• Special Meal -(needs to be specified)
• Vegan Meal – (vegetarian meal without dairy products)
• Jain Meal – (vegetarian meal without roots & tubers)
• Lacto-Ovo Meal (vegetarian meal with dairy products & eggs)
• Vegetarian Oriental Meal
Ramesh Soparawala &
Asian Media USA
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