Bengaluru, Oct. 18, 2025

Bengaluru-based entrepreneur Kiran Mazumdar-Shaw criticized IndiGo Airlines for its in-flight gourmet meal, calling it “tasteless” and “uninviting.” She shared her feedback in a tweet on Saturday, which sparked a broader conversation about the quality of food served on airlines, especially in premium cabins.

Mazumdar-Shaw, who was traveling in IndiGo’s Stretch business class, shared a photo of the menu she received during the flight. She wrote, “This is what IndiGo calls gourmet cuisine for Stretch passengers! I prefer their regular items. Oberoi should introspect on this uninviting and tasteless menu – please do a customer survey. I bet 100% would agree.” Her tweet highlighted her disappointment with the airline’s attempt at presenting premium meals.

The menu items that drew her criticism included dishes with elaborate names, such as “German lentil and feta salad with beetroot aalouti,” “Lavash with cream cheese yogurt deep,” “Theedoi tres leches cake,” and “Mined nuts pink salt and pepper.” The menu also listed beverages available on board. While the meals were intended to reflect a gourmet experience, Mazumdar-Shaw found them unappetizing and far from satisfying the expectations set by their fancy descriptions.

Her post resonated with several social media users, who shared their own frustrations with airline food. One user asked her what she would have preferred, and Mazumdar-Shaw replied, “My magic upma, noodles, or even sandwiches!” Another commented that the “gourmet” label often raises expectations that domestic airline menus struggle to meet and suggested that proper customer surveys should be conducted before calling meals gourmet.

Others agreed with her critique, with one person saying, “The food has really gone downhill. Feels like sterilized food served in an ICU.” Another added, “Not appetizing at all, just fancy words!” These reactions indicate that many passengers feel that the in-flight meal descriptions do not match the actual taste and quality of the food served.

Mazumdar-Shaw’s comments also drew attention to the contrast between premium and regular meals offered by airlines. While premium business class tickets often promise elevated culinary experiences, passengers sometimes feel that the quality falls short of expectations. Experts say that airlines attempting to innovate with exotic ingredients or complex preparations need to balance creativity with taste and presentation that appeals to passengers.

IndiGo has yet to respond publicly to Mazumdar-Shaw’s criticism. The airline is known for its efficient service and domestic connectivity, but this incident highlights the growing passenger demand for better food options, particularly in premium cabins. Many travelers have noted that the quality of in-flight meals often affects their overall flight experience, and some suggest that airlines should consider simpler, familiar dishes that are well-prepared rather than focusing only on elaborate presentations.

The discussion sparked by Mazumdar-Shaw underscores the importance of customer feedback in improving airline services. Travelers increasingly expect not only comfort and punctuality but also enjoyable meals that match the promises of gourmet branding. As social media amplifies passenger opinions, airlines may need to rethink how they design and present in-flight cuisine to meet expectations and enhance customer satisfaction.

 Bengaluru Billionaire Slams IndiGo’s In-Flight Gourmet Meal

Bengaluru entrepreneur Kiran Mazumdar-Shaw criticized IndiGo Airlines for its “tasteless” gourmet meal in the Stretch business class. Sharing a photo of the menu, she called the dishes “uninviting” and suggested the airline conduct a customer survey. The menu included items like German lentil and feta salad with beetroot aalouti, Lavash with cream cheese yogurt, and Theedoi tres leches cake, which she found disappointing. Social media users agreed, saying airline meals often fall short of their “gourmet” descriptions. Mazumdar-Shaw recommended simpler dishes like upma, noodles, or sandwiches. Her post sparked debate on the quality of in-flight food in premium cabins.