Qatar Airways has elevated its Business Class dining experience with a new all-vegetarian, Ayurvedic-inspired menu created in collaboration with celebrated Indian chef Garima Arora. The menu, launched on 15 November 2025, is now available on flights from Doha to India, with plans to expand the offering to the airline’s US routes in the coming months. The dishes will rotate every quarter, underscoring the airline’s strategy to continuously refresh its premium cabin experience.
Arora, the first Indian woman to earn a Michelin star and later the first to helm a two-Michelin-star kitchen at her Bangkok restaurant Gaa, brings a contemporary yet deeply rooted Indian culinary perspective to Qatar Airways’ curated Business Class service. Her menus draw from Ayurvedic principles, regional traditions, and ingredient-led balance, an approach well suited to the challenges of flavour perception at cruising altitude.
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A Menu Designed for High-Altitude Dining
The new menu places emphasis on lightness, digestibility and flavour balance, three pillars crucial for onboard dining comfort.
The journey begins with a chaat-inspired appetiser, blending berry sorbet, dal dumplings, sweet yoghurt and a pomegranate reduction. The combination delivers bright acidity, subtle sweetness and temperature contrast without overwhelming the palate.
The main course is a refined version of Arora’s grandmother’s millet khichdi, reimagined as a wholesome Ayurvedic Sattvik dish suitable for long-haul travel. Paired with house-made pickles, condiments and a warm shorba, the dish aims to provide comfort, familiarity and nutritional balance for Business Class passengers.
For dessert, Arora presents a masala chai mousse, accompanied by Parle-G biscuit crumbles and raspberries infused with candied ginger, an inventive play on nostalgic Indian flavours delivered with premium-class finesse.
For Qatar Airways, the partnership with Arora reflects a broader ambition to align the carrier’s premium culinary programme with regional expectations and evolving passenger preferences. India is one of Qatar Airways’ most important markets, and the new vegetarian-forward, Ayurvedic-themed menu is designed to resonate with travellers seeking healthier, culturally familiar and high-quality onboard dining.
Arora described the collaboration as an opportunity to rethink how Indian flavours can be adapted to the constraints of altitude while preserving authenticity and comfort. Her culinary approach is rooted in fermentation, slow cooking, and thoughtful balance, aligning with Qatar Airways’ efforts to refine the sensory and wellness experience in Business Class.
The special menu is currently exclusive to Doha–India flights, but Qatar Airways plans to introduce it to select long-haul routes, beginning with services to the United States. Seasonal updates every three months will ensure that the offering remains fresh, relevant and aligned with ingredient availability.
With this introduction, Qatar Airways strengthens its commitment to delivering a premium cabin experience that goes beyond seats and service, placing culinary innovation at the centre of its brand identity. As airlines increasingly compete through soft-product differentiation, partnerships with signature chefs like Garima Arora highlight how gastronomy is becoming a defining part of Business Class strategy.
