A Taste of India

The Details

Indian-inspired plates on American Airlines' flights to Delhi.

Passengers on American Airlines' non-stop service between Chicago O'Hare and Delhi enjoy a taste of India long before the aircraft touches down in the capital city.

Gate Gourmet is the caterer for the 14-plus-hour flight and provides three meal services in all three cabin classes for the 7,500-mile route, American's longest, which was launched on Nov. 15, 2005.

Gate Gourmet worked closely with American on the menu design effort for the Chicago-Delhi segment. Gate Gourmet also sent a team to Delhi to translate the menu design for the return segment into a bill of materials and bill of work that is compatible with American's food and beverage control system.

"The menu is a skillful blend that will appeal to Indian or western tastes," said Chef Marc Lopez of Gate Gourmet's Sales and Service team. Chef Marc, who formerly worked in the kitchen at Chicago Unit 239, played a key role because of his intimate knowledge of American Airlines' specifications and relationships with the airline's design team. Executive Chef Bob Rosar brought his broad design experience to the task and Indian Specialty Cook Kennedy Massey, from Gate Gourmet's New York-JFK unit, drew on his Indian heritage to contribute market expertise.

Working closely with American's Inflight Service, Food & Beverage and Operations groups, the team took into consideration a number of factors in the meal planning. "Taste, of course, is paramount, but we also were mindful of operational consistency and local customs. For instance, no beef or pork appears on the menu nor is alcohol used in any preparation in deference to Indian religious customs," Chef Marc said.

An example of a regional-oriented entrée offered in first and business classes is Channa Masala (Chickpeas), Briyani Rice, Methi Saag (Spinach), Mushrooms and Peas. While offering tasty fare for those who might want Indian food, the menus also offer Western meals. A western choice is Thyme Basil Cod, Corn Butter Sauce, Haricot Vert and Mushroom and Chive Whipped Potato.

"It went fabulously," Robin Pridgen of American's Food & Beverage Services department said of the project. "Gate Gourmet has been wonderful to work with." Dennis Hammett of the carrier's Onboard Services department said, "The teams worked really well together. There was a lot of give and take."