A unique meal presentation organised by Singapore Airlines at the Taj Sats at the Indira Gandhi International Airport Complex Tuesday showed that Indian cuisine was scoring over its western counterparts in flights operating from India.

Kapoor and culinary expert Herman Friedanck showcased the airlines' proposed business and first class platters for the next quarter beginning November to February.

Singapore Airlines operates 42 flights from India per week.

On display was a range of four types of supper and brunch menus for the upper class travellers. 'The shahi Indian thaali is a favourite and we keep reinventing Indian meals in new ways,' Kapoor said.

The Indian section consisted of pulao, shahi paneer, dal, hariyali keema, shahi prawns, shahi chicken, sukhe palak methi matar and parantha, whereas the non-Indian sections included a do-it-yourself Asian noodle meal and a continental platter.

The main shahi course was accompanied by a variety of new starters like tandoori lobster, vegetable kebab with pine nuts and cheese, paneer tikka and stuffed potatoes.

'There are certain things one must keep in mind while preparing an airline menu. Since passengers do not have the chance to exercise on board, the food should not be too heavy. If the pressure in the flight is not normal, it affects the taste buds. The spice levels have to be treated differently,' Kapoor said.

Herman Friedbank, Food and Beverage manager, Singapore Airlines, summed up the trend as 'eat the way the culture eats'.

'Airlines are deviating from the old western maxims of stock salad, soups, cold cuts and bread to work on local fare,' he said.