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Rude Food by Vir Sanghvi: The height of good taste

Apr 04, 2025 05:00 PM IST

Air India taught the world that food could taste good even at 35,000 feet. It got others to up their game. Why did we forget it all?

It’s not a story that Air India tells about itself, though perhaps that could be because everyone who remembers it has probably left the airline.

In the 1960s and ’70s, Air India’s inflight meals were ranked as among the best. (AIR INDIA)
In the 1960s and ’70s, Air India’s inflight meals were ranked as among the best. (AIR INDIA)
Air India’s success led airlines to finally research what kind of food tasted best at 35,000 feet. (AIR INDIA)
Air India’s success led airlines to finally research what kind of food tasted best at 35,000 feet. (AIR INDIA)
The reduced sense of smell and taste at heights causes Western food to taste even blander. (SHUTTERSTOCK)
The reduced sense of smell and taste at heights causes Western food to taste even blander. (SHUTTERSTOCK)
In 1966, a Japanese Airlines menu would not have any Japanese dishes on offer. (GETTY IMAGES)
In 1966, a Japanese Airlines menu would not have any Japanese dishes on offer. (GETTY IMAGES)
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