Early this week, the ubiquitous Indian thali and the kulhad masala chai sprouted wings and boarded their maiden flight. On Monday, national carrier Air India became the first carrier to serve lunch and dinner thalis and tea in kulhads on board flights. Whether the latest debuts on the in-flight menu will curry favour with its passengers remains to be seen.

"Initially, it will be served on Delhi-Mumbai-Delhi sector fli-ghts and subsequently, extended to other metro sector flights," said an Air India circular issued on January 28, which gives the cabin crew instructions on plating the thali and preparing the pre-mix masala chai. Ashwani Lohani, AI chairman and MD, said the new additions were received well on Day one.

The airborne thali is not as laden as its terra firma counterpart with seven items including rice, dal, salad, yogurt, a vegetable sabzi, roti, bread and a choice of paneer or chicken.

While passengers might be looking forward to the thali meal, the flight attendants on international routes with domestic leg have found the changes taxing. The thali components have to be heated separately and then plated, which will take more time than a conventional business class meal, which involves heating only a casserole per tray.