Get restau­rant qual­ity

Onboard Hospitality - - How To... -

Bom­bay Brasserie has been pro­vid­ing Jet Air­ways with au­then­tic In­dian cui­sine for over a

decade. Jes­sica Pook dis­cov­ers the ben­e­fits of col­lab­o­rat­ing with a restau­rant

KNOW YOUR FLAVOURS

Lon­don’s Bom­bay Brasserie (part of the lux­ury Taj group) trans­ported its flavour­some recipes to new heights when it be­came the on­board caterer for Jet Air­ways 12 years ago. Since then the restau­rant has been pro­vid­ing pas­sen­gers with a taste of In­dia be­fore they’ve even landed. Shashank Bhard­waj, gen­eral man­ager of cater­ing for Jet Air­ways, ex­plains why it was a no-brainer for the Mumbai-based air­line: “Bom­bay Brasserie un­der­stands In­dian flavours and is able to de­liver au­then­tic meals from the re­gion. It was the ideal global part­ner given the air­line’s In­dian her­itage and its abil­ity to cater for dis­cern­ing guests from Europe and North Amer­ica with In­dian favourites.”

VA­RI­ETY IS KEY

Bom­bay Brasserie cre­ates 3,000 in­flight meals a day for Jet Air­ways and prides it­self on chang­ing the menu each month across all three classes. The air­line hosts a menu work­shop with the restau­rant chefs each year to bring va­ri­ety and in­no­va­tion to the in­flight meal ex­pe­ri­ence. It is at this meal sam­pling that four ro­ta­tions are cho­sen for each month. Shashank says: “Bom­bay Brasserie works with trained chefs who un­der­stand how to pro­vide fine din­ing served at 35,000ft. The menu de­sign com­ple­ments the restau­rant style food on­board.”

OVER­COM­ING CHAL­LENGES

With a back­ground in restau­rant cater­ing rather than avi­a­tion, Bom­bay Brassiere had to en­sure the menu was suit­able for the com­plex sup­ply chain from kitchen to air­craft.

Jet re­quires cabin crew to be trained in plate pre­sen­ta­tion and there is also a thor­ough process of test­ing the menu un­der dif­fer­ent con­di­tions and al­ti­tudes. Al­ler­gies and di­etary re­quire­ments must also be ad­dressed as the air­line of­fers an ar­ray of spe­cial meals and a choice of the In­dian and in­ter­na­tional menus, with a va­ri­ety of veg­e­tar­ian and other op­tions avail­able.

THE BEN­E­FITS

Shashank be­lieves that work­ing with a renowned restau­rant can give air­line meals a level of cred­i­bil­ity and en­hance pas­sen­ger sat­is­fac­tion. The restau­rant brand is car­ried on­board all flights from Lon­don and helps re­as­sure pas­sen­gers that they are be­ing of­fered qual­ity au­then­tic, In­dian cui­sine cooked by ex­pert chefs in the in­dus­try

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