Malabari chicken curry just took flight on Air India’s menu and we are cheering

Malabari chicken curry is officially airborne. Air India has rolled out a massive new global menu, and one of the highlights waiting in Premium Economy is this Kerala favourite that tastes like home at 30,000 feet. The coconut, the spice, the familiar warmth, everything you expect from a proper Malabari curry is now part of the airline’s upgraded spread. And it is not alone.

Air India seems to have decided that if people are going to be stuck in a metal tube for hours, the food might as well be worth talking about. So the new menu brings in a strong lineup of regional Indian plates, royal Awadhi specials, pan-Asian bowls, European bistro-style dishes and even homestyle comfort meals for when you just want something soothing and familiar.

Awadhi paneer anjeer pasanda, Murgh Massalam, Japanese teppanyaki bowls, citrusy tiger prawns, khichdi, stuffed paranthas, matcha desserts, Mediterranean-style tapas…the list reads like an in-flight food festival. It is a refreshing mix of classics, crowd-pleasers and smart global picks that feel thoughtfully chosen rather than thrown together.

With this upgrade, Air India’s trays are clearly aiming for more than “edible”. The airline is trying to build a dining experience that feels rooted in India but happy to wander across borders. And if Malabari chicken curry showing up mid-air is any indication, the journey is off to a delicious start.

Where can you taste all this?
Flights from Delhi to London, New York, Melbourne, Sydney, Toronto and Dubai already have the new menu. Mumbai and Bengaluru flights to San Francisco too. Mumbai to New York is on the list. The rest of the network, including domestic routes, will get it soon.

What else is cooking on board?
Air India has basically turned its cabin into a travelling food map.

• Indian favourites
Awadhi Paneer Anjeer Pasanda, Murgh Massalam, a full-on South Indian platter in First and Business Class.

Premium Economy features Rajasthani besan chilla, malai palak kofta and the headline act, Malabari chicken curry.

• Global dishes
Japanese teppanyaki bowls, citrus tiger prawns, oriental tofu rollmops, Seoul-flamed prawns, manicotti forestiere, Mediterranean-style tapas.

• Gen Z-friendly plates
Chicken bibimbap and matcha delice in Business Class.

• Comfort food
Masala dal khichdi and stuffed paranthas for anyone craving familiar, warm flavours.

• Vegan and gluten-free picks

A dedicated plant-based and allergen-conscious menu.

Class-wise menu upgrades

• First Class gets gourmet multi-course meals, artisanal breads, handcrafted desserts and premium beverage pairings.
• Business Class features customisable gourmet plates with curated drinks.
• Premium Economy and Economy receive upgraded trays, better plating and crowd-pleasing regional flavours.

The chef steering this change
Chef Sandeep Kalra, who recently joined Air India, curated the menu using inspirations from Delhi street corners, Kerala’s tiffin culture and trending global dishes loved by young travellers.

Crew members have also undergone specialised food service training so the experience matches the menu.

A small flex: more than 18 special meal types
Air India is rolling out more than 18 special meal types, making it one of the few airlines in the world with such an inclusive, traveller-friendly spread. From international dishes to homestyle plates to clean-eating choices, the menu covers nearly every mood and dietary need. Guests can also pre-select their meals on the Air India app, complete with chef’s notes, allergen breakdowns and customisation features for a meal that feels truly personal.

Going greener in the kitchen
Expect more seasonal, locally sourced ingredients, compostable cutlery, paper meal boxes, less single-use plastic and onboard waste segregation for recycling and composting.