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From India's largest Newsroom. 
I'm Martin George. 

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And this is the times of India 
podcast. 

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Occasionally, we'll be reaching 
back into our archives to pull 

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out an episode that we think is 
still particularly relevant. 

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Today's episode is one of them 
happy listening approximately 

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two hours and 30 minutes before 
our arrival, I don't know about 

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you but my favorite part of a 
flight is when they roll out. 

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Those food trays, you get to 
choose between a vegetarian or 

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non-vegetarian. 
Neil and sometimes the choice is

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made for you by other 
passengers, you open that tray 

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table, put down your meal and 
then peel back the foil for a 

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pleasant surprise. 
Oh, maybe even complete. 

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Disappointment, a lot of the 
in-flight eating experience has 

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changed with the introduction of
budget Airlines. 

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If you haven't booked a meal in 
advance and are not paying for 

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an upgrade, this is a good 
chance that you get to choose 

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between snacks sandwiches and 
something that can be cooked 

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using hot water, but if you're 
flying in India, and you're 

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served a cooked meal, this is a 
good chance. 

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Has been cooked in a touch, a 
CTS kitchen. 

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The Tata group company has a 50%
market share in the airline 

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catering business in India, and 
nearly, 70% of its meals are 

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served on domestic flights and 
how much were they serving 

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before the pandemic? 
Strung three covid we were doing

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around 75,000 meals per day. 
We were doing a different uplift

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and dip type of meals which 
included breakfast. 

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Lunch dinner, snacks midst acts 
mainly this Woods special meal 

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category which has got Jan meal 
kosher, bail-in, do male Mom, 

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but Mom didn't kneel, and all 
medical meals. 

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Also, like diabetic will pg/ml 
all Etc. 

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In this category That's the 
company's executive, chef Arun, 

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bathroom, my colleagues are 
obscene, or who's a senior 

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editor, at the Times of India 
and covers Aviation spoke with 

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him, about how catering on 
aircraft change during the 

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pandemic. 
And as people get back to what's

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being called Revenge travel, 
they talk about the science of 

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Ln food. 
How inflation affects what comes

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in your tray of food. 
And the latest trends in airline

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food Arun, baccarat started by 
explaining how the match 2020 

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locked down. 
Shut their kitchens down for a 

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fortnight before they were back.
Initial where 15-20 days with a 

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period, where no activity, took 
place in that part. 

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But nevertheless, we have never 
shut down or Gates. 

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People working with the medical 
fertility and with the 

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government. 
And with the trust to make the 

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meals available for the medical 
fraternity, police personals and

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the evacuation flight sells well
that period and approximately We

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were producing around 25,000 
meals per day. 

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Okay. 
So then, when did you start 

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seeing the recovery initial 
period? 

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It was only the snack boxes. 
It was not the full meal 

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service, nothing but allow. 
And the meals actually started 

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coming in month of October 
November onwards, and Recovery 

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was slow. 
And right now your domestic 

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scepters back to pre covid 
level, International around, 70%

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of the market. 
What we were doing, pre covid. 

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When it comes to airline food, 
this is a legend that's been 

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recounted over the decades, the 
head of American Airlines in the

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1980s was credited with saving 
the Ln, 1 lakh dollars a year. 

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His now legendary strategy was a
simple one. 

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He calculated that. 
If you remove just one or live 

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from every salad served two 
passengers, nobody would notice 

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and it would save the airline a 
whole lot of money. 

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An average meal served in the 
economy class of an Indian 

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airline is around 500 to 550. 
T g as our own batra that 

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includes at bread Rule and that 
small pack of butter. 

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You get currently fuel prices 
are nearly hundred percent 

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higher than last year and food 
prices are also High. 

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Thanks to the Russia Ukraine war
and other factors many airlines 

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are also struggling financially 
saurabh asked our own batra if 

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that's changed what they serve. 
I remember in the past, for 

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example, when some big Airlines 
they were on the verge of 

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shutting down, they asked you 
guys not to give any deserts and

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they instead got those 
chocolates from the chocolate 

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manufacturers. 
And they would put that instead 

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of desert to cut costs and they 
would get those chocolate the 

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free because those company 
wanted advertising, what are the

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kind of request that you get 
from Airlines to cut down on 

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cost of meals. 
How do you do it without 

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affecting quality fish? 
Just speaking after covered, the

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things are changing, people's 
expectations are gonna rise 

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people expecting that, they will
be getting the deals and in turn

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the airlines also are requesting
and upping the ante on this 

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part. 
And they are getting into a mode

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where the full-service airlines 
are going into a British mode. 

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People are traveling and a bench
travel Revenge devil. 

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You can say And because of that 
reason, now Airlines hardly are 

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asking anything to cut down on 
that part. 

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But yes, the cost pressures were
always there three covid also, 

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and right now. 
So, but it is because of the 

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inflation nature also, and that 
has to be managed. 

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We always try to look for the 
Alternatives picture, not 

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compromising the quality of any 
product, but by sourcing the 

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things directly from the vendors
and asking our partners to help 

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us to mitigate this sort of it 
in place, tree effects. 

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Can you give some examples? 
Chocolates example is right in 

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front of you Hot Wheels and 
everything. 

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What they are doing is they're 
cut down the G edges of the 

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portion size of the meat, and 
increase the size of the 

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vegetarian part to mitigate the 
cost. 

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That is the way it has been 
done. 

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We have tried to mitigate this, 
by using the local ingredients, 

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which is available on the 
seasonal basis, which is cost. 

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Effective for that purpose. 
How you guys to bring us a 

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airlines are in financial mess. 
Secondly, there is inflation. 

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Everything is more expensive. 
Now every table Suzuka theme is 

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two hundred and ten rupees 
tomato-y ball yesterday, 50 

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rupees a kg Since we haven't 
sent people chairs to the hotels

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and everything, or cost us 
doesn't get that affected as you

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get on the sink for near Park 
vendors, do pop it. 

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And sometimes they do ask 
further reading piece and 

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everything on that. 
The, on this part, what we try 

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to do is we try to change the 
mix of product to mitigate this 

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sort of thing, like, in the Mix 
vegetable, the 400g of a 

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high-end ingredients can be 
reduced to a little lighter 

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level to avoid this sort of 
institution, which are the 

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easily the lowest hanging fruit.
So as to say if you have to cut 

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cost, if everything is becoming 
more expensive, what are the 

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lowest hanging fruit? 
That okay Squad. 

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Are they will attend? 
Squat, are there any such simple

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easy to do things. 
Not really in this industry 

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where the venues and everything 
is predefined and everything is 

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done on that basis. 
But yes, the G which is the only

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part where you can potion size 
can be brought down little bit 

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to adjust the cost. 
Supposing. 

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I am I'm an airline I have very 
little money. 

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I come to you that you reduce 
the cost of my meal somehow. 

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So what is the most ridiculous 
suggestion made by an airline to

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you, which you had to say was, 
we can't do this. 

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We are into a business, ha ha. 
And that too, in a for business 

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are the these sort of challenges
are bound to happen? 

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So, as a manager, that's my job 
to give you what you are looking

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for. 
And we try to accommodate their 

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choices by a compromising 
slightly on their damages. 

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But as I told you he you can cut
down the G edges and you can 

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bring down your cause otherwise 
compromising on the quality of 

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food is not the advisable thing 
which we advise, these sort of 

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things are the part and parcel 
of the my life UK's, these 

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certain situations every day. 
So, It is not one thing which 

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you come to the demand of that. 
That's sort because we are also 

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constantly under pressure on 
these parts, but that that's the

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fun. 
That's how the life moves on. 

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And that makes your life 
challenging and brings the best 

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out of you and they situations. 
It's not just cost-cutting 

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demands that our own butter 
deals with changing tastes and 

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dietary preferences mean they 
have to keep adjusting the 

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options that are available on 
flights, like the regular white 

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bread loaf could soon be making 
before sourdough bread. 

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It is the in thing, nowadays we 
have introduced the saddle pad 

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to the various Airline and we 
are in the process of upgrading 

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International and as well as the
domestic clients on those lines,

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we are into gluten, key, beds, 
and vegan meals. 

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And as a sugar-free tell juice, 
we are in a process of having 

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the sugar-free deserts on the 
airline now and vegan meals. 

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Now Is a in thing where people 
are going vegan, where the meals

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are being served on a different 
day. 

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Lines, with a one choice is a 
week, in choice, in business 

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plan, pays meat will be the 
item, which will be coming. 

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You'll be seeing very shortly on
the airline menus. 

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Also, it will be a web-based. 
Endings plant-based means the 

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basically, based on a soya and 
Jackfruit based product And we 

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can create a lot of dishes, 
after that, we can create very 

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Anis, we can create best 
conditions, we can get Japanese,

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dishes out of that. 
And we are into a process of 

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creating that sort of stuff, 
which will be serving their life

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shortly. 
It will become one of the 

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vulture in twice in a mean, by I
think, most probably end of this

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year, they should be featuring 
in the manual. 

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So, the number of big low-cost 
airlines in India. 

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They don't have other ones on 
there. 

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Aircraft and they serve good 
meals. 

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So what is the challenge day 
that you face? 

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How is it that you can make 
something interesting when an 

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airline does not have an oven to
heat your meal portion. 

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So, in that case, what we do is 
we do a lot of research and we 

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do a lot of stimulation. 
See how the food will react once

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it is cooked chilled and whether
it can be served on a chilled 

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and then pin temperature, There 
are certain product, which will 

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work very well on the, on, those
parameters. 

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Like, almost home, almost works 
very well with the cold is that 

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there are cold meats which can 
be solved on the step, there are

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cold cuts which are available 
and which can be served. 

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So we do all that sort of a 
combination for them. 

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So that these sandwiches wraps 
with can be so cold if we create

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the menu for them on those 
lines. 

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Flight meals are not just about 
cold sandwiches though. 

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If you're flying in the hallowed
first class or business class 

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you want more than Dolce Avail 
in your meal, Arun batra says 

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that the demands from airlines 
are much more specific and very 

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high-end when it comes to the 
highest paying customers. 

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There are clients who look for 
the international choices which 

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are quite premium which is 
served in the restaurant type of

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meal to sort of items. 
Also are asked by the airline 

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for the first class segment. 
Also, take a look Lobster. 

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They look point and is it in 
Lamb. 

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They look for high-end prawn 
dishes, Pan. 

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Asian dishes, Japanese means 
they all look for these sort of 

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stuff. 
On the internet, you can find 

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food ratings for Ln food, much 
like you would for a restaurant.

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Most travel Vlogs on YouTube, 
have the vlogger, eating the 

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food, much like a judge would on
MasterChef. 

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If you don't like it, if you 
don't like what you see and then

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that food gets wasted. 
Another problem for people in 

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the business is even a sense of 
taste changes. 

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When we're flying Sora Master 
own butter about how they decide

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what makes it to the meal tray. 
And so since you've been in the 

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industry for a very long time, 
in very simple terms, can you 

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explain us how our taste buds 
react differently when we are 

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high when we are flying and 
secondly, keeping that reaction 

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of the taste bud in mind. 
How is the meal prepared for an 

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airline different from a meal 
prepared for a restaurant? 

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What are the changes? 
See the lndustry? 

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What a process is V, cook jail. 
It. 

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And so in the restaurant, it is 
scope and served. 

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The process is entirely 
different in the LA. 

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And as far as your taste buds 
are concerned. 

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Yes, there is a different of 
taste buds when you apply at 

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that temperature. 
So we do lot of Stimulation on 

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this part. 
And we do all the trials and 

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this part where of all meals, 
everything is folk shared and 

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stored for some time to look at 
what are the impact on the food 

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presentation in that part after 
doing so much of multiple trials

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and everything. 
Then we do the tasting and look 

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at the position then only it is 
a gesture to the airline ticket.

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This is what you need to take. 
And we may have to certain Beat 

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the recipes and certain 
ingredient to meet the disorder 

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of challenges in this thing. 
So what I have heard is when I'm

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flying my taste buds are more 
likely to recognize salty thing.

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Then a sweet thing. 
Is that correct? 

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That is correct here? 
Yes, it is personal. 

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You have to salt and soreness. 
These are the two parameters 

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where you will see the taste but
will react at that. 

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Atmosphere. 
These are the two parameters. 

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Also when we are designing, the 
man whom we keep in mind when 

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we're designing their sort of 
stuff, that's a sweet thing. 

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Also stay sweet like the desert 
also tastes sweet. 

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So butter jelly you will not get
that taste of a per se of this 

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thing so you need feel the 
sweetness but you actually don't

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get that a stand that is so like
this is 100% sweet then I will 

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ninety eighty version this 
weakness. 

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00:16:10,500 --> 00:16:14,900
Yeah, yes that's what I also 
only never read meal played, 

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what items are consumed the most
and what is left the most most 

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of the thing, when you look at 
the tray, when we have done the 

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survey and everything later, 
Salad is the part, which is 

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consumed quite less by the 
people, because being in the 

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00:16:32,000 --> 00:16:37,300
airline industry salad, doesn't 
remain fish, but that's the 

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00:16:37,300 --> 00:16:42,400
reason why with the prior 
passage of time, the airlines 

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00:16:42,400 --> 00:16:44,900
also moving in two Directions. 
They beget they give you a 

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00:16:45,000 --> 00:16:49,200
composed salad now and the 
healthy salad with a of the 

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00:16:49,200 --> 00:16:51,200
weather. 
No dressing involved in this. 

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So there it remains, crisp and 
fresh. 

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We have seen vegetable parts are
being left. 

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00:16:59,500 --> 00:17:05,599
When kids are traveling Young 
Generation Airlines, also take 

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00:17:05,599 --> 00:17:10,400
note of that part and that is 
being substitute to the lentils.

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00:17:10,400 --> 00:17:14,900
Now to take care of that car. 
Take the subject, apportion 

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00:17:14,900 --> 00:17:16,500
toward outcomes, are there. 
They are with mr. 

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00:17:16,500 --> 00:17:21,400
Geum, very dark, picture more 
acceptable, by the people. 

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00:17:21,800 --> 00:17:24,500
So the Veer more going into that
mode now. 

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00:17:24,700 --> 00:17:28,800
Now, which are being accepted. 
So reduce the portion of the 

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00:17:28,800 --> 00:17:31,600
vegetable is rice and lentil a 
little more. 

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00:17:32,100 --> 00:17:34,500
Yes, plant is. 
What is what? 

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00:17:34,500 --> 00:17:38,200
Vegetables are favorites. 
I'm a vegetarian. 

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00:17:38,200 --> 00:17:39,800
So I can't ask any non veg 
question. 

264
00:17:39,800 --> 00:17:48,700
I'm sorry. 
Normally, on cauliflower okra 

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Spinach, these sort of a tabular
form and Pari your waist in the 

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00:17:55,700 --> 00:17:59,100
cottage cheese. 
The parenting plan till scan, 

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00:17:59,100 --> 00:18:02,100
the you have rajma, you have Dal
makhani, yellow doll. 

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00:18:02,900 --> 00:18:05,600
These are the basic doll which 
works very well. 

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00:18:05,600 --> 00:18:07,800
You. 
This and they are time-tested, 

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00:18:07,800 --> 00:18:12,900
they can remain and they can 
sustain that cold soak and 

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00:18:12,900 --> 00:18:14,600
everything. 
It doesn't go, this thing and in

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00:18:14,600 --> 00:18:18,400
fact there it gets the more 
tastier when they go into this 

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00:18:18,400 --> 00:18:21,900
sort of environment. 
And what is it that our own 

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00:18:21,900 --> 00:18:25,200
butter will never serve you on a
flight turns out. 

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00:18:25,200 --> 00:18:31,600
It's not really a big surprise. 
In real life, what we do is we 

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00:18:31,600 --> 00:18:36,900
avoid items like brinjal 
pumpkin, all this stuff we may 

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00:18:36,900 --> 00:18:41,100
eat, but no one wants to have 
this sort of stuff on the flight

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00:18:41,100 --> 00:18:51,600
when you're traveling. 
Today's episode was produced by 

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00:18:51,600 --> 00:18:54,900
Jay Raj, Singh soon. 
I moratti and on Vijay Singh for

280
00:18:54,900 --> 00:18:57,600
a daily Spotlight. 
On people ideas and stories that

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00:18:57,600 --> 00:19:00,500
matter, subscribe to us. 
We are available on T. 

282
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283
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choice. 
For any new steps email us at 

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00:19:08,700 --> 00:19:11,500
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