Kapoor showcased a range of new dishes that included a choice of four types of supper and brunch menus for the elite class travellers.

'The shahi thaali is a favourite and we keep reinventing Indian meals in new ways,' Kapoor said.

While the highlight of the 'refurbished' Indian section was the shahi thaali -- Kapoor's brainchild comprising a combination meal of pulao (rice with condiments), shahi paneer, dal, hariyali keema, shahi prawns, shahi paneer and shahi chicken, sukhe palak methi matar and parantha, the non-Indian sections included do-it-yourself Asian noodle meal and a continental platter.

The main shahi course was accompanied by a variety of new starters like tandoori lobster, vegetable kebab with pine nuts and cheese, paneer tikka and stuffed potatoes.

'There are certain things one must keep in mind while preparing an airline menu. Since passengers do not have the chance to exercise on board, the food should not be too heavy. If the pressure in the flight is not normal, it affects the taste buds. The spice levels have to treated differently,' Kapoor said.

Kapoor is working on a new range vegetarian cuisine like papri chaat and variations of the indigenous Indian dal and pepper soup to 'ensure that vegetarians do not feel cheated on a flight'.

Herman Friedbank, Food and Beverage manager, Singapore Airlines, summed up the trend as 'eat the way the culture eats'.

'Airlines are deviating from the old western maxims of stock salad, soups, cold cuts and bread to work on local fare. After all, the airlines was a gift from the west, so it is taking time.'