American Airlines to offer Passengers Traditional Indian Cuisine

On June 1, American Airlines will enhance its menu offerings for flights between Chicago and Delhi, India, with new dishes that embody the fragrant, exotic flavors of India.

First and Business Class passengers on flights from Chicago (ORD) to Delhi (DEL) will dine on new entrées developed by the executive chef of Chicago’s critically-acclaimed Vermilion restaurant, Maneet Chauhan.

“We are pleased to offer our customers entrées that unite the best of two cultures as part of American’s continued commitment to enhance premium class products and services,” said Lauri Curtis, American’s Vice President – Onboard Service. “Chef Chauhan’s extensive knowledge of Indian cuisine and contemporary culinary techniques combined to create a flavorful menu reflective of the characteristics commonly appreciated by our customers.”

The new menu is the result of a collaborative effort between Vermilion, Gate Gourmet chefs, and American Airlines flight attendants. Newly-designed selections will rotate monthly and include:

Patrani Maachali – coconut mint marinated halibut served with lemon rice and punjabi saag paneer 
Dahi Elaichi Rajma – red kidney beans simmered in a green cardamom yogurt base 
Dalcha Gosht – slow braised lamb served with mango rice and malal kofta 
Shrimp Moilee – shrimp with a delicate turmeric and coconut sauce served with tomato cumin rice and anardana chole (garbanzo beans with pomegranate seeds).

Customers in First Class and Business Class departing from Delhi will also be able to enjoy freshly-created menus developed in conjunction with American Airlines Indian catering group, TAJSATS. In addition to cheese antipasto, a mint mango salad dressing, and olive artisan bread, the new offerings debuted in May and include:

Breakfast

Cheese and Tomato Omelet - cheese omelet with a potato and carrot rosti 
Kalonji Aloo - diced potatoes seasoned with coriander served with a light ginger-garlic sauce, sautéed onions and tomatoes

Entrees

Chicken Chettinad - diced chicken accented with coriander, fresh tomatoes and garlic, served with lemon basmati rice and carrot and peas poriyal 
Ka Khagina Paneer - mashed paneer cooked with coconut milk, cashew paste and coriander served with saffron dill basmati rice 
Sliced Lamb - tender lamb served with peppers and shallots complemented by Creole rice and marinated asparagus tips

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