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AI flights from Kuwait to meet extra rush
DUBAI - India's national flag carrier Air India (AI) is continuing to operate the usual six times weekly flights from Kuwait to accommodate the extra rush of Indian passengers from that country.
The carrier has also refrained from charging the extra $25 that has been levied by other airlines as insurance surcharge in the wake of the war in Iraq, for passengers flying out of Kuwait, Captain P.P. Singh, AI's regional director for the Middle East told Khaleej Times yesterday.
Captain Singh who hosted the summer menu presentation ceremony at the Emirates Abela Catering in Dubai said that the Indian government was paying for the insurance charges for passengers from Kuwait.
Ratan Bali, Marketing Manager, Dubai and Northern Emirates, AI, who was also present on the occasion said that the insurance surcharge would, however, be applicable for all passengers flying out of UAE, an additional Dh80 on the fare for all AI flights operating out of the UAE.
Earlier, Mr Bali presented the new summer menu for AI flights in the Dubai-Trivandrum, Cochin, Calicut, Chennai, Bangalore, Hyderabad, Mumbai and Delhi sectors. The menus aboard AI flights are changed every six months and the new summer menu will come into effect from March 30 and continue till October.
"The menu presentation ceremony is very significant occasion for us since we invite our clients and tour operators to taste the new menu and provide us with their valuable suggestions and feedback," Mr Bali said.
The rich and varied cuisine from different parts of India have been carefully incorporated in AI's new summer menu which includes novelties like masala omelette for breakfast, Iggaru Royya prawn curry, roast shoulder of lamb with prune sauce, chateau potatoes which will now be available for executive class passengers flying the Mumbai and Delhi sector.
Other exotic dishes available for the executive class passengers in the same sector are mutton curry chettinad, subz khada masala while kozhi varutha curry, lemon rice, muttakos poriyal and semiya payasam will be available for executive class passengers in the Trivandrum, Cochin, Calicut, Chennai, Bangalore and Hyderabad sector.
The supper to be served for executive class passengers aboard AI flights will include chicken biriyani with green chilli garnish, vegetable biriyani, and vermicelli payasam.
Afternoon snacks or tea would include chicken tikka, lamb shammi kakab, panir tikka, vegetable curry puff and strawberry chantilly.
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Passengers will have the convenience of single-ticket itineraries, through-checked baggage and coordinated flight schedules