In discovering a journey on how India’s diverse cuisines and culture are curated to suit taste at 40,000 feet, Emirates, the world’s largest international airline, presented an enhanced menu offering this week in Durban to educate people on how cuisine is brought to life onboard, across its nine Indian destinations.
The event was held at Osa Restaurant, a beautiful, trendy restaurant situated at Fairmont, Zimbali, north of Durban.
Chef and Regional Catering Manager, Ravi Nage presented Emirates food philosophy and gave us a behind-the-scenes look on how one of the airline’s most diverse cuisines is created, as well as an overview of Emirates food and beverage strategy.
With a population of over 150,000 locals with ties to India and a wider global diaspora of Indians living around the world, the airline has a food offering that reflects the regional nuances of Indian food.
Nage prepared a few dishes, from starter, main to dessert that we got to taste. For starters we had, hara murgh tikka, green papaya salad and green chilli and garlic, scallops, aloo tikki, mango salsa, malvani chicken curry both paired with an old vine reserve chenin blanc.