NRI PULSE STAFF REPORT
Gurugram, India, Nov. 20, 2025 — Air India on Thursday announced a comprehensive overhaul of its inflight dining program, introducing a new global menu that blends regional Indian specialities with international cuisine. The refreshed offerings, designed to elevate the passenger experience across cabins, are now available on select long-haul routes and will be rolled out across the network in phases.
According to the airline, the menu draws from culinary traditions across India — from Awadhi royal kitchens to southern coastal dishes — while adding influences from Pan-Asian and European bistro fare. The revamped selection also includes geo-specific “star dishes” tailored to particular routes.
The new menu is currently available on flights from Delhi to London Heathrow, New York-JFK, Newark, Melbourne, Sydney, Toronto, and Dubai; from Mumbai and Bengaluru to San Francisco; and from Mumbai to New York-JFK, among others.
First and Business Class passengers will see expanded Indian offerings such as Awadhi Paneer Anjeer Pasanda, Murgh Massalam, and south Indian platters. Premium Economy menus feature regional items including Rajasthani besan chilla, Malabari chicken curry, and malai palak kofta.
International options include Japanese teppanyaki bowls, citrus tiger prawns, Napa cabbage and tofu rollmops in First Class, and Seoul-style flamed prawns, manicotti forestière, and Mediterranean tapas in Business Class. The menu also adds “Gen Z delights” such as chicken bibimbap and matcha-based desserts, along with homestyle comfort dishes like masala dal khichdi and stuffed paratha. A wider range of plant-based, gluten-free, and allergen-conscious meals is also available.
The menu was developed by Chef Sandeep Kalra, who recently joined Air India as part of the carrier’s ongoing Vihaan.AI transformation program, which includes fleet upgrades, new aircraft, and service enhancements.
“At the very core, the new food and beverage enhancements draw inspiration from Air India’s commitment to continuous innovation and transforming the customer experience,” said Rajesh Dogra, Chief Customer Experience Officer. The goal, he added, is to design menus that reflect the preferences of global travelers and elevate inflight dining “beyond taste into serving care and culinary excellence.”
Air India also noted that it is one of the few airlines offering 18 pre-orderable special meals, available through its app, website, contact center, or travel agents.
Sustainability features heavily in the revamped program. The airline says it is sourcing seasonal ingredients locally to reduce food miles, supporting farmers, and ensuring freshness. It is also expanding the use of compostable utensils, paper-based packaging, and reduced single-use plastics, while improving onboard waste segregation for recycling and composting.
The menu update aligns with the Air India group’s broader transformation following its return to Tata Sons in 2022. The airline now employs over 30,000 people, operates more than 300 aircraft, and serves 105 destinations worldwide. Fleet renewal, a merged operational structure, and major training and infrastructure investments — including a new flying school and maintenance base — are underway as the carrier works toward becoming a “world-class global airline with an Indian heart,” the company said.
