Using her expertise, vast knowledge and unparalleled palate, certified food writer from ‘The Culinary Institute Of America’ and ‘Global Journalist’ from Harvard, Rinku Madan talks about the In-Flight services including the Food and Beverage of Thai Airways.
Says Rinku Madan “There is a classic yet intelligent incorporation of the food and beverage selection, so you have a delightful mix, all of it pretty evolved. Bon Apetit!! or as they would say in Thai language Than Hai Aroy Na Kha!”
Thai Airways – Business Class on sector DEL BKK DEL
“Amor Fati”, said Friedriech Nietzche, which means Love your Fate.

The Thai Airways make sure that each moment spent aboard is a pleasure in every sense. As I walked through the signature grand door, the interiors were more evocative of a cruise ship than a plane. I was greeted by the polished and anticipatory staff. With regular checks throughout the flight, this was the warm and professional Thai hospitality. For me the wow factor however was the design. It was spacious, modern and elegant ….

I now possess a travel wardrobe since I’m increasingly more and more up in the air than on the ground. Dressed in  ‘J Brand’ jeans, 525 America Crew Neck Sweater and my Supra Skytop Sneakers. I think i looked the part of the elite brigade created by the very able President Thai Airways, – Mr. Sorajak Kasemuvan.

Right from the time I arrived at the airport, the Thai Airways service was impeccable. Thai manages their ticket counters and gates with a very efficient team to ensure a quick check-in. I waited no longer than 5 minutes to reach the desk. The very friendly agent offered me a pass to the Star Alliance Lounge, which Thai shares with other airlines at Indira Gandhi International  Airport. Though far from opulent, it was quite comprehensive and offered a full but mediocre range of drinks and snacks. The lounge at Suvarnabhumi  Airport Bangkok, in my opinion was better appointed with a far superior liquor and snack selection. The highlight however was the serene spa, where you can opt for a short massage and indulge your senses with the soothing tea selections and light bites.

‘Pleasure is something you can easily lose the knack of, if you allow yourself to get out of practice’.

The 777 300 ER feels very open and airy as compared to its competitors. The 1-2-1 herringbone layout, gives a world of privacy, offering direct aisle access to each guest. The sleep easy seats stretch out to over 6 feet full flat beds, and you find comfort in very well thought of details like adjustable head and foot rests with lumber support. I was able to spread out in my airborne castle – Newspapers, Magazines, Books, Amenity kit, Champagne and a world class IFE or In Flight Entertainment System, pretty much like a princess.

“Luxury must be comfortable, otherwise it is not luxury.” – Coco Chanel

This superior business class product also offers a plethora of nooks and crannies around your seat, very well placed to store all your stuff. It is great that all belongings get a home, but remember to check all these locations before deplaning to make sure nothing is left behind. The seats are almost private enough to be considered Suites – just some more special effects surrounds and a door needed and you’d be there.

I slipped on my ‘Royal Silk’ socks and put my feet up with a flute of Piper Hiedsieck. The very fact that Mr.Kasemuvan has chosen such a fine Champagne , reflects his uncompromising belief in offering only the best to his customers. Only grouse was that it was not offered during boarding on either leg. Though various juices and water were served, but that welcome with a Bubbly just takes things many notches higher.

“Luxury is to have a job you can enjoy”.

I believe I’m destined to eat and drink not only the very best, but also amongst the best. Touche’.

An important part of an overall business product is the food and drink list, and the Thai did not disappoint either ways. The first meal comprised of a Seared Tuna served delicately with a Balsamic Dressing on the side – Lolo Rosso, Baby Carrots, Potatoes and Jacob’s Bran Crackers with a slice of Cheddar which could’ve been better. The roundel of butter embossed with the Thai logo was an elegant eye catcher. Also, everything was laid out on beautiful Royal Porcelain, making sure you eat with your senses as well.

The selection of wines is mainly European along with a good cocktail list. They say ‘When in Rome, do as Romans do’, so I tried the Mekhong Thai Sabai recommended by the wonderful crew. This is a sort of a very potent Thai whisky, and in terms of potency it could be equivalent to BruichladdichX4 Perilous Scotch Whiskey From Scotland. It is distilled four times to come up with a finished product that has 92% alcohol by volume. Mekhong Thai Sabai, I think, is more of an acquired taste.

For the entree’, The NZ lamb leg ragout with braising sauce was simply divine. The lamb was perfectly done – I could even say melt in the mouth. It had a nice contrasting taste and texture especially when it was accompanied by a Pinot noir, Gevrey Chambertin 2010 from France. The Champagne and the Perrier Sparkling water along with fresh ingredients, with a wide choice of dishes and a fine beverage selection – all served with great warmth, kept flowing all through.

Desert was Banana Caramel Cake. Liqueurs were offered with the desert which also had a good selection from Drambuie to Camus X.O., Kahlua, Grand Marnier Cordon Rouge etc. On recommendation again, I decided to try Warre’s Warrior Port this is actually an Apertif , but as they say, ‘Luxury has no rules’. The Port was pretty good, it was not too sweet like most dessert wines are. To have this Portuguese delight on the drink list, shows the globally enriched mindset of the company. The unhurried but cordial meal service continued.

I am a picky eater and wanted to make the best choice, so a huge thank you to the patience and generosity of the Thai cabin team as I queried them about the selections, endlessly. They seemed to be pretty proud of their offerings, so they welcomed my queries with a smile. The airline seems to excel at different aspects of the meal service and Thai’s elegant spot would be their cheese platter. The elaborate presentation is on a trolley with various accompaniments like fresh vegetable sticks, fruits and crackers with a pouring of Warre’s Warrior Port or any other Liqueur with Coffee or a selection of Fine Teas. This is certainly a great test to a person’s willpower who is trying to lose weight. So, don’t count calories, ‘The stomach wants what it wants, even if the love handles pay a pendulous price’.

The 777 300ER is basically a ‘Very smooth sports car’ similar to the 777 200. But with more mass, more thrust and a faster cruising speed. In short, “Luxury is attention to detail, originality, exclusivity and above all quality”. And the Thai ‘Royal Silk’, meets all these parameters successfully.

Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.