Singapore Airlines’ updated Shahi Thali and Ruchi Thali menus offer customers an indulgent yet balanced culinary experience while honouring authentic Indian flavours
Customers travelling between Singapore and India in Suites, First Class and Business Class are in for a treat with an update to the Shahi Thali and Ruchi Thali menus.
Developed in close collaboration with Mumbai-based chef Sanjeev Kapoor – a member of Singapore Airlines’ (SIA) world-renowned International Culinary Panel (ICP) – the revamped meals strike the perfect balance between hearty Indian flavours and wholesome, nourishing ingredients.
The reimagined Shahi Thali and Ruchi Thali menus, launched on 1 May 2025, were developed based on feedback from focus groups held with customers in Mumbai, New Delhi, and Singapore. Responses showed that customers wanted more variety and healthier options in their meals.
As a result, chef Sanjeev Kapoor, in close collaboration with SIA’s culinary experts, revamped the Shahi Thali and Ruchi Thali menus to include well-balanced meals with protein, starch and vegetables. Turmeric and ginger – recognised for their digestive and healing properties – are creatively woven into the dishes. Both menus offer vegetarian and non-vegetarian options.
SIA’s updated Shahi Thali is a royal feast designed for Suites and First Class customers. Shahi means “royal” in Hindi and thali refers to a platter of assorted dishes.
The refreshed offering now includes eight items in the main course, up from the previous six, featuring six vegetable or meat dishes, rice and paratha (flatbread). The main course is served with cold and hot appetizers, dessert and a refreshing lassi (yoghurt drink). To add to the authentic culinary experience, the meal is presented on a hammered-finish, copper-coloured stainless steel Thali platter, complete with matching cutlery.
Business Class customers can look forward to an upgraded Ruchi Thali experience, which includes an expanded selection of main course items featuring vegetable or meat dishes, along with rice and paratha.
The meal is served in traditional silver hammered-finish tableware and includes a starter, salad, dessert, and lassi.
Drawing on chef Sanjeev Kapoor’s expertise in Indian gastronomy, the revamped Shahi Thali and Ruchi Thali dishes are cooked using time-honoured culinary techniques such as roasting in a tandoor (cylindrical clay pot ovens) and heating on iron griddles, delivering authentic Indian flavours in flight.
“Designing in-flight menus requires a blend of science and creativity, while preserving authentic flavours that align with SIA’s commitment to serve fresh, wholesome meals,” says chef Sanjeev Kapoor, who was also responsible for the original Shahi Thali and Ruchi Thali menus created in 2006 and 2016 respectively.
“SIA’s Shahi Thali and Ruchi Thali have been well-received by customers. The enhanced menus incorporate seasonal ingredients, offering balanced meals with a comforting Indian touch that tastes just as delicious at 35,000 feet as they do on the ground.”
Mr Yeoh Phee Teik, SIA’s Senior Vice President Customer Experience says, “India is a key market for Singapore Airlines, and we continuously strive to meet and exceed our customers’ evolving expectations. Our refreshed Shahi Thali and Ruchi Thali menus demonstrate our commitment to elevate the in-flight dining experience and delight our customers.”
SIA flies more than 90 weekly flights from eight cities in India, namely Ahmedabad, Bengaluru, Chennai, Delhi, Hyderabad, Kochi, Kolkata and Mumbai. The enhanced Shahi Thali and refreshed Ruchi Thali are available on flights between Singapore and India.
