In-flight meals refer to food and beverages provided to passengers onboard commercial aircraft. They have become a standard service, especially on international and long-haul routes operated by airlines, playing a significant role in ensuring passenger comfort during travel. The content of in-flight meals varies depending on the airline, travel class, route, and even the cultural or religious backgrounds of the departure and destination points. In recent years, greater emphasis has been placed on food safety, nutritional balance, and the availability of special meals. Strict standards are applied throughout the processes of ingredient procurement, cooking, storage, and serving, with special attention given to the limited space and changes in taste perception at high altitudes. Preparation and loading of in-flight meals take place at airports around the world, including Indira Gandhi International Airport in New Delhi.
In-flight meals refer to the food and snacks provided to passengers during a flight. The content and serving methods vary depending on the departure and arrival locations, airline, and class, with a wide range of international cuisines and special meal options commonly available. In recent years, to enhance passenger satisfaction and brand value, there has been an increase in regionally distinctive menus that use local ingredients, as well as options that cater to health-conscious and religious preferences. In-flight meals are usually prepared and packaged at facilities near the airport of departure and are loaded onto the aircraft for each flight.
Dried coconut is a food product made by drying the flesh (endosperm) obtained from the mature fruit of the coconut palm (Cocos nucifera). Due to its high shelf life and unique texture and flavor, it is widely used around the world. Mainly produced in tropical regions, it is valued not only as a snack in its natural form but also as an ingredient in confectionery and cooking. Dried coconut can commonly be found around India Gate in New Delhi, India, where it is enjoyed by both locals and tourists.
Chapati is a type of flatbread widely enjoyed throughout the Indian subcontinent. It is primarily made from whole wheat flour and water, and is characterized by its simple preparation method: the dough is left unleavened, rolled out thinly into a circular shape, and then baked. Chapati is a staple in everyday meals and street food across various regions of South Asia, including India, Pakistan, Bangladesh, and Nepal, and is supported by a wide range of people from urban to rural areas. In particular, in New Delhi, chapati is commonly served as a staple food alongside many side dishes, making it one of the representative dishes of the local food culture.
Blue Hawaii-inspired juice is a refreshing beverage characterized by its vivid blue color and refreshing taste, and it is enjoyed in cafes and restaurants around the world. The original Blue Hawaii cocktail was created in Hawaii in the 1950s, and since then, non-alcoholic versions and other variations have emerged, establishing its popularity as a juice made with blue curaçao syrup and citrus juices. This article provides an overview of the origin, ingredients, cultural background, and local consumption of Blue Hawaii-style juice, with a focus on the version served at the ""Café Coffee Day"" chain in Agra, Uttar Pradesh, India.
In-flight meals in India refer to the food served on domestic and international flights operating within and to and from India. These meals are characterized by unique menu compositions that take into consideration the country’s diverse religious and cultural backgrounds. Multiple meal options are offered to fulfill the dietary requirements of religions such as Hinduism, Islam, Sikhism, and Jainism, with an especially wide range of choices for vegetarians and adherents of Jainism to accommodate passengers' preferences and beliefs. The dishes and ingredients used may vary by region, reflecting local specialties, as seen in airports like Lal Bahadur Shastri Airport in Varanasi. Special attention is paid to hygiene standards and food safety, with pre-packaged foods and bottled beverages being commonly served.
Fish and chips is a dish consisting of battered and fried fish served with fried potatoes, which developed primarily in the United Kingdom. Since the 19th century, it has spread mainly among the working class and is considered one of the representative national foods of Britain. The dish is characterized by serving white fish, typically cod or haddock, coated in batter and fried, alongside thick-cut fried potatoes (chips). Fish and chips are also commonly found outside the UK, especially in former Commonwealth countries and urban areas around the world, where local ingredients and seasonings are often adapted to suit regional tastes.
The mysterious Indian dish is presumed to be a traditional Indian sweet discovered and served along the Grand Trunk Road in Jehanabad, Bihar, India. It primarily includes two types of desserts: the white item on the left is likely rasgulla, and the yellow item on the right is likely rasmalai. Both are widely enjoyed from eastern to northern India and are featured in a variety of settings, including religious festivals, celebrations, and household hospitality.
Local cuisine in India reflects the country's unique food culture, shaped by its diverse climate, rich history, and religious backgrounds. Particularly, Bodh Gaya is internationally recognized as a sacred Buddhist site, attracting many pilgrims and travelers, and has developed its own culinary traditions. The dishes served locally blend the basic characteristics of North Indian cuisine with distinct cooking methods and the use of ingredients unique to Bihar state. Bodh Gaya's local food combines simplicity with the aroma of spices and flavorful side dishes, closely connected to the region’s culture and daily life.
Dosa is a type of traditional fermented crepe that originated in South India. It is made by fermenting a batter primarily of rice and urad dal (black gram), then cooking it as a thin pancake. Dosa is widely enjoyed throughout India and large parts of South Asia, and is commonly served in urban areas and major transportation hubs, such as railway stations. It is especially known as an easily accessible dish for both travelers and locals at large stations like Howrah Junction Railway Station in Kolkata.
