what is heard

Tuesday, October 23, 2007

Taj Madras Flight kitchen

(courtesy: The Hindu)

Today's Metro Plus Chennai (of The Hindu) had an article about Taj Madras Flight Kitchen. Article rounds up the kitchen with the author and tells you what they do and what makes them special. The regular walk the factory one.

During Chennai days, having office at Tambaram and home at Guindy, made me to pass thru airport everyday. Most of the times the "unit" train would take me up & down. Had a colleague living in central Chennai. He would drop me at Guindy every evening and we bike thru GST. There comes the Taj Kitchen, serve the flights depart from Chennai Anna & Kamaraj terminals.

The few seconds passing of that place still reminds the tasty food-mixture substance smell, cooking inside the hard glass and the people with white thing on their head.

Article says, they serve 11K meals every day. Not a big number, if that is not a day to day one. The Taj brand says it all. Quality - Nutritious - Costly.

Wonderful part would be their work style. Many times, cooking for myself alone will make my kitchen messy & cleaning would take the equal amount of time as cooking. They have to be on time with no defects, to be in business. Defect(s) would be a costly mistake on air. That brings down the scale in their & the carrier's brand. Article is missing to mention how long they are in the air meal business. I know it for 4 years. Handling the international customers for ~4 years in terms of food is something not exceptional but definitely the best.

I like the one, where Chef Kannan says, they serve Regional Food in domestic carriers (sometimes to International carriers also - I did taste Uppuma in Singapore airlines from Chennai - Singapore). I tend to eat the direct from stove Idli, Dosa, Uppuma, Pongal and like. Of course, many. Taj guys can't parallel it, but, they atleast good in leveling the taste.

Scientific and systematic - key for their 24 X 7 support & success.

Posted by Lakshman at 5:06 PM