The issue of in-flight and on-train meals has been a long-standing problem for many travelers. While these meals are often included in the ticket price and provide a convenient solution to satisfy hunger, they frequently receive criticism for their taste, quality, and lack of options.
Chef Sanjeev Kapoor is a renowned Indian culinary expert who has been in the industry for decades. His opinion on food is highly valued by many, and when he speaks up about food-related issues, people tend to listen. His recent tweet about the unpalatable in-flight meal he had on an Air India flight from Nagpur to Mumbai quickly went viral, indicating just how widespread the problem is.
Sanjeev Kapoor tweeted “Wake Up @airindiain Nagpur-Mumbai 0740 flight. Cold Chicken Tikka with watermelon, cucumber, tomato and sev. Sandwich with miniscule filling of chopped cabbage with mayo. Sugar syrup sponge painted with sweetened cream and yellow glaze.”
In his tweet, Kapoor expressed his disappointment with the cold snack, almost-empty sandwich, and overly sweet dessert he was served. The chef’s tweet not only resonated with many travelers but also sparked a conversation about the quality of in-flight and on-train meals. The responses to his tweet were mixed, with some people sharing their similar experiences of receiving unsatisfactory meals during their travels, while others defended the food quality and taste they had experienced on flights.
Despite the varying opinions, it is clear that in-flight and on-train meals are a contentious issue for travelers. While they may not expect restaurant-quality food, they do expect meals that are at least appetizing, fulfilling, and satisfying. It is vital for airlines and train companies to take these concerns seriously and work towards providing better meal options that cater to a wide range of dietary preferences and restrictions.
Many people have suggested implementing a desi (Indian) menu for domestic flights, which could be a step towards satisfying passengers’ taste buds while also promoting regional cuisine. Others have suggested offering more fresh food options, such as salads and fruits, rather than just processed and packaged snacks.
The issue of in-flight and on-train meals is not a new one, and it is clear that there is room for improvement. Chef Sanjeev Kapoor’s tweet has brought attention to the issue, and it is up to airlines and train companies to listen to their customers and take steps to improve their meal options.
