Good airline food is an oxymoron. An improbability further diminished by strange reheating apparatus and plastic containers. They do promote food in the non-coach classes. But it is just better cutlery and wine.
Few years back, my city airport was not a serious international hub. It resembled a state tax office with a wind sock and a large striped scoop looking for its mother on top. I had to do all my international connections at Bombay. Those were times when I did ten days at a stretch to America with visit USA coupons and a crammed itinerary of a city a day. I took bleary red eyes that dumped me across the coast and it was morning as I get ready to sack out. These carriers were filled with large belligerent stewardesses who slammed a pack of pretzels (who invented this outrage?) and a heavily iced plastic cup of soda onto my gullible hands.
I spent overnights at long-stay hotels with no restaurants. The breakfast was not warm and dinners were microwave packs from the lobby vending machine. I would not call these trips a culinary delight except for weekends at a grill in Dallas with my brother. When I was done I took that long haul through Zurich back to Bombay.
The lights of home were always inviting as we landed after midnight. I had to wait a few woozy hours on uncomfortable chairs for my Jet connection to Bangalore. That flight made me appreciate a good airline breakfast after days of insipid fodder.
There was a fluffy folded omelet with translucent onions and cilantro – well cooked outside and gooey inside. The eggs were served with sauteed mushrooms glistening in the streak of morning sun and golden hash browns. A bowl of cold fruit, a croissant and good cup of coffee made it a complete meal tray. The vegetarian option was upma. At times I used my loyalty status and devilish smile to charm those sweet in-flight staff to get me both. And Jet Airways stayed consistent with their quality. I thought I would never say this, but I loved airline food.
Things have changed. Air Carriers all over the World are bleeding. Travelers have to pay for their meal. Jet airways invented a new low-cost variant called Connect and collected money for your meal on-board. Recently I traveled a standard Jet flight and they were benevolent enough to serve breakfast. The masala scrambled was 99% spice and 1% egg. The grilled vegetables were more like chewing jerky. Stale croissant and an old bowl of papaya did not reach home either.
Airline food is back to their grandeur of low esteem.