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Ravi's Dash of Flavouron Emirates - Revealed
Ravi's Dash of Flavouron Emirates - Revealed
Last Thursday journalists and members of the travel industry were treated to a sneak preview of Emirates Airline's new menu, presented by Chef Ravi at the glorious Fairmont Zimbali Lodge.
Chef Ravi Nage, the Regional Catering Manager for Emirates in the Asian Sub Continent, Europe and UK, is passionate about serving on-board passengers a dining experience with a difference.
As food forms a big part of our travel experience, every year, each sector of the menu is revamped. Chef Ravi was on hand to introduce us to some delicate flavours that are now served on the Emirates flights around the world.
Chef Ravi was kind enough to walk us through the intricacies of managing the different menus. Each menu is based on taste, more than geographic profiles, the work is cut out for every division.
Emirates serves more than 110 million meals a year, catering for over 55 million dine-in guests annually in First, Business and Economy Class. The menus were designed with the passenger profile in mind and that is what makes each dish we tried that much more interesting.
From speciality breads to branded butters, attention to details is paramount, when designing the menu that will suit travellers who chose Emirates as their carrier.
Chef Ravi considers Durban as one of his favourite destinations; he has gained a broad view of South African flavours, and assured us that he will be introducing a traditional bunny chow on the Emirates menu from April.
This is indeed a great cause for celebration and an indication of how Emirates strives to make each on-flight experience a memorable one, while they endeavour to instil a sense of familiarity and add something special for every destination. Fly better with Emirates.