If you’ve flown often, you’ll know that in-flight dining options vary significantly in quality and variety. While short-haul passengers may settle for standard snacks, long-haul international carriers rely on high-quality food as a major selling point. The effort that goes into crafting these menus and wine lists is on par with that of top restaurants, resulting in truly exceptional dining experiences.
Industry experts assert that creating exquisite airline meals involves more than just good taste. Shashank Bhardwaj, Vice President of Qatar Airways Catering Services, emphasizes the unique challenges posed by the physics of high-altitude flight. “Regardless of class, passengers face the same limitations due to the dry air in pressurized cabins, which dulls taste and smell by about a third,” Bhardwaj explains. This effect is similar to having a head cold, making even well-prepared food seem bland.
Two major advances have helped address this issue. First, extensive experimentation revealed that umami, the savory flavor found in foods like charcuterie, spinach, and soy sauce, remains potent in dry air. Umami-rich ingredients, such as Parmigiano Reggiano cheese, enhance the flavor profile of in-flight meals. Second, innovations in aircraft design, including the use of carbon-fiber reinforced plastic, allow for higher humidity levels inside the cabin without risking structural damage.
Qatar Airways’ catering operations illustrate the complexity and scale of in-flight dining. Last year, the airline used over 5,000 tonnes of fruits and vegetables and 4,500 tonnes of poultry, meat, and fish to prepare 350,000 gourmet meals daily. These meals are meticulously tailored to the dietary preferences of passengers on specific routes. The food is prepared at Qatar Aircraft Catering Company’s (QACC) facilities in Doha, which operate 24/7. Spanning 69,000 square meters, QACC is the world’s largest self-sufficient catering facility in a single building.
The logistical challenge of loading meals onto aircraft within tight flight schedules is immense. In Doha, the prepared food is transported to planes in over 200 trucks. This massive operation ensures that Qatar Airways consistently meets its exacting standards, earning numerous awards and accolades for its in-flight catering.
Bhardwaj finds fulfillment in maintaining these high standards across hundreds of thousands of air-miles daily. “Eating and drinking well while traveling, whether for business or pleasure, are two of life’s joys. Enabling our valued customers to do both is as rewarding as it is demanding,” he concludes.
Qatar Airways, named ‘Airline of the Year,’ operates flights in and out of South Africa’s major cities, including Cape Town, Durban, and Johannesburg. With a network spanning over 170 destinations, the airline currently offers 180 flights per week to nearly 30 destinations across Africa. Over the past year, Qatar Airways has optimized its schedule to enhance connectivity to Europe, China, and India through Doha’s Hamad International Airport, rated the best airport in the world.
