SriLankan Airlines lauded for outstanding food service at PAX Readership Awards
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SriLankan Airways obtained the Excellent Meals Service by a Provider award for South Asia at this 12 months’s PAX Readership Awards.
The occasion was held on Wednesday, ninth April, in Hamburg, Germany.
The award proves but once more that SriLankan Airways’ culinary experience continues to stage up its inflight eating expertise for passengers.
Airline industrial head Dimuthu Tennakoon expressed his gratitude by saying: “We take nice care to make sure our onboard menus are a sensory deal with, as meals performs a vital function in shaping the general flying expertise, whether or not you’re a first-time traveller or frequent flyer. We repeatedly overview passenger suggestions throughout totally different sectors to craft our menus, whereas guaranteeing that meals are prepped with the freshest elements, cater to various preferences and dietary wants and have common updates. This recognition reaffirms that we’ve bought the recipe proper for our onboard meals service.”
Distinctive eating within the air
The SriLankan Airways’ inflight menu provides an ideal mix of native delicacies from every market the airline operates in and quintessential Sri Lankan hospitality.
For its South Asian service, SriLankan presents a alternative of meals impressed by the localities inside its widespread community spanning India, the Maldives, Pakistan, Bangladesh and Nepal.
The airline’s clients from this area can sit up for the acquainted tastes of house; from an assortment of biriyani and masala; to Idli, upma, samosas, paratha, chapathi; and conventional curries similar to palak paneer, aloo gobi, gobi masala, butter hen makhani; and extra.
No matter routes, the mainstay on each SriLankan Airways’ flight is the Sri Lankan meal possibility, featured underneath its award-winning SriLankan Flavours menu.
Utilizing heritage recipes and genuine, native elements, SriLankan Airways serves scrumptious classics similar to egg roti with paraw fish curry and crumb fried prawns; dhunthel rice with conventional curries; kuruluthuda heirloom rice with hen pepper curry and native greens; and lamprais.
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