Singapore Airlines (SIA) unveiled its revamped Shahi Thali and Ruchi Thali experience for Suites, First Class, and Business Class customers. 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 1 May 2025.
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.”
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.”
SIA’s updated Shahi Thali, a unique Indian meal that features 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 wider variety of flavours. The main course will be complemented by cold and hot appetisers, dessert, and a refreshing Indian lassi (yoghurt drink). 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 (Indian salad dish), dessert, and an Indian lassi (yoghurt drink). The meal will now be served in traditional silver hammered-finish serviceware.
Leveraging Chef Sanjeev Kapoor’s expertise in Indian cuisine, 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.
Showcasing a variety of dishes and flavours from various regions across India, the menus will be available in vegetarian and non-vegetarian options. They will be introduced on all SIA flights between India and Singapore from 1 May 2025. A sample of the menus available can be accessed here.
