Air India’s new menu is a makeover at 35,000 feet: Awadhi thalis, bibimbap, vegan picks on the same tray

The Tata group airline rolls out a 'global menu' across key international routes first, promising a phased extension to domestic flights.

Continuing its service overhaul under the Tata group, Air India has introduced a refreshed global inflight menu on key international routes, with new Indian regional and international dishes and an expanded set of special meals.

Air India said the new menu is now live on most international ex-India routes and will be rolled out progressively across all international sectors and on domestic routes.

Initial routes include services such as:

Delhi to London Heathrow, New York, Melbourne, Sydney, Toronto and Dubai

Mumbai and Bengaluru to San Francisco

Mumbai to New York, among others

(As per Air India’s route rollout list.)

Air India is leaning hard into Indian regional identity, especially in premium cabins.

Signature Indian dishes include:

Awadhi Paneer Anjeer Pasanda (Veg Awadhi Thali)

Murgh Massalam (Non-Veg Awadhi Thali)

A South Indian platter for First and Business Class passengers

Premium Economy offerings spotlight home-style and regional food:

Rajasthani besan chilla

Malabari chicken curry

Malai palak kofta

On the international side, First Class plates include dishes such as a Japanese-style teppanyaki bowl, citrus tiger prawns and pan-Asian vegetarian options. Business Class brings in Seoul-style flamed prawns, manicotti forestiere and Mediterranean tapas.

There’s also a deliberate nod to younger travellers, with items like chicken bibimbap and matcha delice in Business Class.

Special meals and dietary range

Air India said it will offer more than 18 special meal types, spanning vegan, gluten-free and allergen-conscious choices, positioning itself among the few airlines globally with that breadth.

Passengers can pre-select meals via the Air India app on eligible routes, with allergen details and chef notes.

Who designed it, and why it matters

The menu has been curated by Chef Sandeep Kalra, who joined the airline recently as part of Air India’s broader transformation programme. The company describes the menu as drawing from India’s culinary diversity, from Delhi street food to South Indian tiffins, alongside global dishes that fit current traveller tastes.

Air India also said cabin crew have undergone specialised training to lift onboard service around the new dining experience.

Rajesh Dogra, Chief Customer Experience Officer, said the revamp is aimed at reimagining inflight dining for a global customer base, with attention to presentation and inclusivity.

Alongside the food refresh, Air India said the programme also factors in environmental impact through responsible sourcing, packaging and waste reduction.