Air travel in India is becoming more common as ticket prices become affordable and more people fly for business and holidays. But with the increasing number of flights, many passengers feel that the quality of in-flight services—especially food—has not kept up with expectations. A recent incident involving a Bengaluru CEO has restarted the debate around airline meal standards.
CEO Kiran Mazumdar-Shaw’s Strong Reaction to In-Flight Meal
Social Media Post Goes Viral
Biocon founder and Bengaluru-based CEO, Kiran Mazumdar-Shaw, posted her experience on X after travelling on IndiGo’s premium seating service, IndiGo Stretch. She shared a picture of the meal served and openly criticised the airline for offering food that looked “fancy” but tasted disappointing.
Why She Called It ‘Tasteless Gourmet’
Shaw highlighted that the meal, promoted as a gourmet experience created in partnership with Oberoi Hotels, did not match the hype. The dishes included items like:
- German lentil and feta salad with beetroot aalouti
- Lavash with cream cheese yoghurt dip
- Tres leches dessert
- Mixed nuts seasoned with pink salt
Although the names sounded luxurious, she felt the taste did not justify the premium positioning. She even said that if IndiGo conducted a customer survey, the result would likely be “100% negative”.
Public Reaction to Her Complaint
Her post gained massive attention. Many users supported her opinion, saying airlines are focusing on appearance more than actual taste. Some also shared similar experiences and asked airlines to offer simpler, better meals instead of complicated gourmet dishes.
IndiGo Responds to the Controversy
Airline Issues a Polite Statement
IndiGo acted swiftly and replied to Shaw’s post. They appreciated her feedback, thanked her for choosing their premium service, and assured her that her concerns would be taken seriously.
Promise of Better Food Quality
The airline also said they would work closely with Oberoi Hotels to improve the dishes and enhance the overall dining experience for passengers. The professional and respectful response was praised by many online users.
Why Airline Food Faces Problems
Challenges Behind the Scenes
Airline food often receives criticism because preparing, storing, and serving meals at high altitude is difficult. Some factors include:
- Food loses flavour due to cabin pressure
- Limited heating and cooking facilities
- Strict safety rules for food handling
- Bulk production affecting freshness
This is why even premium meals sometimes fail to match restaurant standards.
Indian Flyers Expect Better Quality Now
As more Indians travel frequently, expectations from airlines have grown. Passengers now want:
- Fresh, simple meals
- Better flavours
- More Indian options
- Transparent food partnerships
- This incident shows how important food quality has become in shaping passengers’ flying experience.
Impact of the Incident on Airline Industry
Push for Improvement
The viral post might push airlines to:
- Review their menus
- Test meals properly before serving
- Focus on taste along with presentation
- Take customer feedback more seriously
With competition increasing among Indian airlines, small improvements can make a big difference.
Conclusion
The criticism by Bengaluru CEO Kiran Mazumdar-Shaw has reopened the conversation about airline meal quality in India. While IndiGo responded professionally and promised improvement, the incident reflects a larger issue—passengers expect value for the money they pay, especially for premium services. As flying becomes more frequent and competitive, airlines will need to focus not only on safety and punctuality but also on enhancing the overall travel experience, including the food served onboard.