Airline food does not often bode well with many travellers - including myself. Either it lacks flavour or looks sloppy. Chef Ravi Nage, the Regional Catering Manager for Emirates in the Asian Sub Continent, Europe and UK helped to clear many of the misconceptions. Here's what he had to say:
What makes airline food so bland?
Research shows that travellers have a 35 percent reduction of their taste buds and palette when they fly. There are two factors, cabin pressure and moisture content, which could be the reason for this. Over the years, many airlines have done their best for travellers to enjoy their meals. The newer planes have humility control so the food tastes just as it would on land.
How does the chef determine what goes on the menu?
Menus are changed four times a year and determined by the passenger profile and destination of the flight. The feedback from our travellers will help us know what meals worked and what did not, and we will make changes accordingly.