Radhika Gupta, Managing Director and CEO of Edelweiss Mutual Fund, has launched a public call for the end of the ubiquitous, and in her opinion, uninspired, breakfast sandwiches served by domestic airlines. In a recent post on the social media platform X (formerly Twitter), Gupta voiced her frustration with the typical airline fare: two pieces of bread stuffed with cheese and coleslaw, offered in a rather underwhelming “breakfast in a box.”
Gupta argues that India, with its vibrant culinary landscape, offers a plethora of delicious and healthy breakfast options that are not only affordable but also have a good shelf life. She highlighted the diversity of Indian breakfast choices, including paranthas, idlis, dhoklas, and countless others, each unique to different regions of the country. These options, she contends, would provide a far more appealing and culturally relevant experience for air travelers.
Gupta even referenced the nostalgia of homemade parantha rolls made by mothers, highlighting the taste and practicality of these homemade meals. “Our moms make amazing takeaway parantha rolls with leftover sabzis that taste fab,” she shared, emphasizing the point that even home-cooked meals can have a good shelf life, proving the viability of alternative breakfast options.
Her call to action is clear: airlines should ditch the uninspired sandwiches and instead embrace the rich culinary tapestry of India. She implores them to be creative and provide a more satisfying and culturally relevant breakfast experience for passengers. “Please be creative. Spare us the sandwich. We can do better,” she concluded in her post.
The call to action comes at a time when Indian airlines are increasingly trying to cater to a diverse range of tastes and preferences. While Tata-owned Air India serves cookies with a tetra pack drink on flights under 60 minutes, a vegetarian sandwich with a tetra pack drink is offered on flights between 61-120 minutes. Flights longer than 120 minutes include hot meals with a choice of vegetarian and non-vegetarian options. However, these options are still offered within the framework of the traditional airline meal service.
Gupta’s call for a change in the airline breakfast landscape is a reminder that even small details like the breakfast menu can significantly impact the passenger experience. Perhaps it’s time for airlines to take a cue from the diverse and delicious breakfast options available in India and offer their passengers a taste of the country’s rich culinary heritage.
