Swiss International Air Lines (SWISS) has introduced a new inflight menu on its India-Zurich route. Curated by Oberoi Flight Services, it is served across the airline’s first, business and economy classes.

The revamped inflight menu is inspired by Indian flavours and includes a range of starters, main course and desserts. For first class guests, the starters include samosa (baked dish with a savoury filling) with mint chutney and lobster with beetroot mayo. Main courses on offer are roast lamb leg forestier with parsley baby potato, carrot and spinach, pan seared seabass with zucchini, herb rice and tomato sauce and almond pea cake with olive kofta (savoury balls), fenugreek and carrot dish, rainbow pulao (rice dish), lentil gravy, radish pomegranate raita (yogurt dish) and cauliflower flatbread. For dessert, there is ice cream with fresh fruit compote and berry sauce.

Business class travellers can choose from snack options like Khandavi (spiced and seasoned gram flour rolls) served with fruit salsa, chickpea wrap and smoked pumpkin soup.  Beetroot halwa (traditional Indian sweet) and fruit tart are available for desserts.

The economy class menu has starters like chicken stroganoff and veg makhana (butter gravy) wraps. Mysore Masala Dosa (South Indian pancake) with carrot, green peas porridge and mini uttapam (thick pancakes) are offered for the main course.

Western dishes like cheese omelette with spinach in white sauce, cocktail sausage and potato cutlet are also available on-board SWISS flights.

Wolfgang Will, senior director, South Asia, Lufthansa Group said, “India is a key market for SWISS and over the years we have constantly innovated to elevate the experience of our passengers to and from India. We are committed to deepening our connection with the customers by extending the best of Swiss warmth and hospitality onboard. Indian cuisine is known for having a unique blend. We have created distinctive meals that reflect the cultures and history from different regions and are proud to offer our customers a dining experience on board.”