By Kavita Mistry 
Singapore Airlines (SIA) has announced a major revamp of its popular Shahi Thali and Ruchi Thali dining experiences for its premium customers travelling between India and Singapore. Developed in collaboration with renowned chef Sanjeev Kapoor, a member of SIA’s International Culinary Panel (ICP), the enhanced menus will be available for Suites, First Class, and Business Class passengers starting 1 May 2025.
The updated Shahi Thali for Suites and First Class will now feature an expanded main course comprising eight components — up from six — including six vegetable or meat dishes, rice, and paratha (Indian bread). This will be complemented by a range of cold and hot appetisers, dessert, and a refreshing lassi (yoghurt drink). To enhance authenticity, the meal will be presented on specially designed hammered-finish, copper-coloured steel platters and matching cutlery.
Business Class customers can look forward to an enhanced Ruchi Thali experience, with the main course now offering six components instead of four. This includes four vegetable or meat dishes, rice, and a paratha, accompanied by a starter, kachumber salad, dessert, and lassi. The Ruchi Thali will be served in traditional silver hammered-finish serviceware, aiming to bring a refined touch of Indian hospitality to the skies.
Drawing on Chef Kapoor’s expertise, the new menus incorporate traditional Indian cooking techniques such as tandoor roasting, clay pot slow cooking, and the use of iron griddles. Special attention has been paid to nutrition, with a focus on gut-healthy ingredients like turmeric and ginger, ensuring that meals are both flavourful and digestion-friendly even at cruising altitudes.
The refreshed offerings will feature a variety of vegetarian and non-vegetarian dishes representing different regions of India, showcasing the country’s rich culinary diversity. Singapore Airlines had initially introduced the Shahi Thali in 2006 and the Ruchi Thali in 2016, both of which have since received high praise from travellers.
Commenting on the initiative, Yeoh Phee Teik, Senior Vice President Customer Experience at Singapore Airlines, said, “India is a key market for us, and these refreshed dining experiences reaffirm our commitment to providing exceptional service that meets the evolving preferences of our Indian customers.”
Chef Sanjeev Kapoor added, “Crafting menus for the in-flight environment requires balancing science and creativity. These new menus maintain the comforting, authentic Indian flavours while ensuring they taste just as delightful at 35,000 feet as they do on the ground.”
