Singapore Airlines has once again set a new benchmark in premium in-flight dining by unveiling its refreshed Shahi Thali and Ruchi Thali menus, curated in collaboration with renowned Indian chef Sanjeev Kapoor. These enhanced offerings, available from May 1, 2025, aim to provide passengers in Suites, First Class, and Business Class with an authentic and luxurious Indian culinary experience at 35,000 feet.

A culinary journey through India's rich heritage

Recognizing the significance of the Indian market, Singapore Airlines has consistently tailored its services to cater to the diverse preferences of its passengers. The revamped thali menus are a testament to this commitment, blending traditional Indian flavours with the sophistication expected by the airline's discerning clientele.

Chef Sanjeev Kapoor, a longstanding member of Singapore Airlines' International Culinary Panel, emphasized the importance of preserving authentic flavors while adapting to the unique challenges of in-flight dining. "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," he remarked.

Shahi Thali: A regal feast in the skies

Exclusively available in Suites and First Class on flights between India and Singapore, the Shahi Thali draws inspiration from India's royal culinary traditions. Passengers can indulge in a lavish spread featuring rich curries, succulent kebabs, aromatic biryanis, and freshly baked bread, accompanied by a selection of condiments and traditional desserts. The presentation is further enhanced with copper-colored, hammered-finish dining ware, adding a touch of elegance to the dining experience.

Ruchi Thali: Contemporary flavours for the modern traveler

Business Class passengers are treated to the Ruchi Thali, a thoughtfully curated meal that balances traditional Indian dishes with contemporary tastes. Available on all flights between India and Singapore, the Ruchi Thali offers a variety of vegetarian and non-vegetarian options, including aromatic dals, fragrant biryanis, and delectable sweets. The meal is designed to provide a comforting and satisfying experience, reflecting the airline's dedication to culinary excellence across all classes.

Enhancing the in-flight dining experience

Understanding the challenges of maintaining food quality at high altitudes, Chef Kapoor has meticulously crafted recipes that retain moisture and flavor even after 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 explained.

A strategic focus on the Indian market

Singapore Airlines operates 92 weekly flights from eight major Indian cities, including Ahmedabad, Bengaluru, Chennai, Delhi, Hyderabad, Kochi, Kolkata, and Mumbai. The introduction of these revamped thali menus underscores the airline's strategic focus on enhancing the travel experience for its Indian passengers, offering them a taste of home even while traveling abroad.

With the launch of the refreshed Shahi Thali and Ruchi Thali menus, Singapore Airlines continues to redefine luxury in the skies, offering passengers an unparalleled dining experience that celebrates India's rich culinary heritage. This initiative not only enhances the in-flight experience but also reinforces the airline's commitment to catering to the diverse tastes of its global clientele.