Singapore Airlines has long valued the F&B served on board, especially for its business and first-class passengers. The airline has had a well-established International Culinary Panel, with chefs such as Matt Moran and Sanjeev Kapoor on the panel. Singapore Airlines’ International Culinary Panel was set up in 1998. The panel works closely with the airline’s own chefs to create a unique selection that is available for customers in all cabins on board.

Singapore Airlines Revamps the Thali

Singapore Airlines has unveiled its revamped Shahi Thali and Ruchi Thali experience for customers of Suites, First Class, and Business Class. Conceptualised and developed in collaboration with the Airline’s International Culinary Panel (ICP) Chef Sanjeev Kapoor, these enhanced offerings will elevate the in-flight dining experience on flights between India and Singapore from May 1, 2025.

SIA’s updated Shahi Thali, a unique Indian meal with a spread of traditional delicacies for Suites and First Class customers, will feature eight components in its main course, up from the previous six. It will comprise six vegetable or meat dishes, rice, and a paratha (Indian bread), providing customers with a broader variety of flavours. Cold and hot appetisers, dessert, and a refreshing Indian lassi will complement the main course. Enhancing the premium dining experience, the meal will be presented on a hammered-finish, copper-coloured steel Thali platter, served with similarly designed cutlery for an authentic Indian culinary experience.

Business Class customers will enjoy an enhanced Ruchi Thali experience, featuring an expanded main course with six components, up from the previous four. It will include four vegetable or meat dishes, rice, and a paratha (Indian bread). Complementing the main course are a starter, kachumber salad (an Indian salad dish), dessert, and an Indian lassi (a yoghurt drink). The meal will now be served in traditional silver hammered-finish serviceware.

The refreshed Shahi Thali and Ruchi Thali will feature dishes prepared using traditional cooking methods such as tandoors (a cylindrical clay pot oven), iron griddles, and slow cooking in clay pots, bringing authentic Indian flavours to the sky. The new menus have been designed to be well-balanced, incorporating protein, starch, and vegetables, with gut-healthy ingredients such as turmeric and ginger to aid digestion.

The menus will showcase a variety of dishes and flavours from various regions across India. They will be available in vegetarian and non-vegetarian options. From May 1, 2025, they will be introduced on all SIA flights between India and Singapore.

On the launch of the Thali, Mr Yeoh Phee Teik, Senior Vice President Customer Experience, Singapore Airlines, said,

India is a key market for Singapore Airlines, and we continuously strive to meet and exceed our customers’ evolving expectations. Our refreshed Shahi Thali and Ruchi Thali demonstrate our commitment to elevate the in-flight dining experience and delight our customers.

Mr Sanjeev Kapoor, SIA’s International Culinary Panel chef, said,

Designing in-flight menus requires a blend of science and creativity, while preserving authentic flavours that align with Singapore Airlines’ commitment to serve fresh, wholesome meals. Since their introduction in 2006 and 2016 respectively, SIA’s Shahi Thali and Ruchi Thali have been well-received by customers. The enhanced menus incorporate seasonal ingredients, offering balanced meals with a comforting Indian touch that tastes just as delicious at 35,000 feet as they do on the ground.

I tasted the thali at the special event that Singapore Airlines organised to launch the new Thali, and I can tell you it is marvellous. However, I do look forward to tasting it on board the aircraft.

Bottomline

Singapore Airlines has revamped the Thalis it serves on board the premium cabins for its customers, in association with Chef Sanjiv Kapoor. The new thalis will be served from May 1, 2025 on all flights between India and Singapore. There will be new silverware to go along with it as well.

What do you think of the new Thalis for Singapore Airlines?

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