Karim’s To Serve Its Iconic Shan-e-Tandoor At 35,000 ft For SpiceJet

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Karim's - aviatorsbuzz

Ever imagined tasting your favourite Karim’s Mughlai cuisine at 35,000 ft while you are off to your favourite destination?

SpiceJet is all set to take the culinary experience a notch above by introducing the delicious Shan-e-Tandoor platter, from Old Delhi’s iconic Mughlai restaurant, Karim’s.

Karim’s on Select SpiceJet Flights

To start with, the platter will be available on select domestic and international flights departing from New Delhi, effective from February 19, 2021, followed by Mumbai and Kolkata and eventually the entire network. SpiceJet will also be adding many more delicacies from Karim’s to its elaborate in-flight menu in the coming weeks.

The Shan-e-Tandoor platter will include Mughlai delicacies like Chicken Reshmi Kebab, Chicken Shami Kebab, Chicken Malai Tikka and Chicken Tikka. To begin with, the non-vegetarian platter will be available only on flights departing out of Delhi, The platter is available for pre-booking 24×7 on Boeing flights with duration of more than 50 minutes.

Debojo Maharshi, Chief Marketing Officer, SpiceJet said, “The ultimate flying experience cannot qualify as ‘ultimate’ without the gourmet food experience on-board. At SpiceJet, we constantly try to innovate with our Hot Meals service to raise the bar high every time our passengers fly with us.”

Mr. Maharshi added that with the launch of the iconic and the all-time favourite Karim’s non-vegetarian platter on-board, SpiceJet had strived to offer the classic Mughlai cuisine experience which has a rich history of serving the great Mughals themselves.

Jalaluddin Akbar, Director, Karim Hotels Pvt. Ltd., said, “Karim’s is highly obliged to be associated with SpiceJet. We feel very privileged and honored to serve our delicacies on-board and make the journey of thousands of people traveling with SpiceJet even more memorable.”

Delhi, a food haven has Karim’s as an iconic landmark for the food connoisseurs dated to its Mughal legacy since 1913. Ranked among the top restaurants in Asia by Time Magazine, Karim’s continues to offer top notch quality and hygiene when it comes to the delicious Mughlai cuisine.

Karim's Spicejet - Airlines -Aviatorsbuzz
Source: bhaarath_photography/instagram

SpiceJet flyers can elevate their flying experience with the flavours of Karim’s platter which will be priced at Rs. 375 for domestic and Rs. 450 for international flights.

Additionally, SpiceJet will keep serving its curated Hot Meals perfected for both vegetarian and non-vegetarian taste buds for an awesome in-flight treat. Few of the delicacies from the pre-ordering menu include Fried Egg on Buttered Bun with Cheesy Chicken Croquette and Oven Roasted Cajun Potatoes and Masala Dosa with Tomato Onion Uttapam and Kanjivaram Mini Idli in Sambar along with Coconut Chutney for breakfast.

Lunch menu includes scrumptious Chicken Tikka Egg Biryani with Mirch ka Salan and Vegetable Biryani with Mirch ka Salan.

Murg Lababdar on bed of Palak Pulao and Dal Panchrattni and Tawa Paneer Khurchan with steamed rice and Tadka Masoor Dal are available for ordering in dinner besides Chicken Junglee in Marble Bread and Cucumber, Tomato and Cheese in multigrain bread for snacking.

SpiceJet will start 24 new domestic flights in February from various cities including Ajmer, Jaisalmer, Ahmedabad and Bengaluru. The airline said it would be the only airline to start flights on the Ajmer-Mumbai route and Ahmedabad-Amritsar route. The new flights also include four new seasonal flights connecting Jaisalmer, the ‘Golden City’ of India, with Delhi and Ahmedabad, the airline said last week.

The airline will also launch daily flights on the Ahmedabad-Bengaluru, Kolkata-Guwahati and Guwahati-Delhi routes.

“Flights between Ahmedabad-Bagdogra-Ahmedabad and Chennai -Kolkata -Chennai will operate three days a week while flights from Patna will operate five days a week to Bengaluru and twice a week to Surat,” the airline said in a release adding that flights from Surat to Chennai will operate four days a week.

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