The Uzbekiston Havo Yollari National Airline continues to work with representatives of the leading restaurants in Tashkent to develop new dishes for in-flight meals. We have already talked about the concept of improving rations and samples of in-flight meals for air passengers provided by the Caravan Group restaurant chain.
The next to present their ideas were the Sal Sal restaurant and the famous cook Bakhriddin Chustiy, who prepared several menu options. The peculiarity of the dishes offered by the Sal Sal restaurant was the idea to present all the rich culinary diversity of various regions of Uzbekistan. Surkhandarya salad, Kokand kebabs and halva, meat in a pot according to the Kashkadarya recipe, Bukhara sweets, a bun with Samarkand dried fruits, Bukharian lula kebab, etc.
Representatives of Uzbek Airlines especially liked nine varieties of miniature flatbreads, which also "represented" various regions of the country.
In total, the Sal Sal restaurant presented three menu options for business class, economy class, baby food and snacks for short, up to two hours, flights. The total number of positions is 57 items, excluding cheese.
Specialists of the national air carrier will continue consultations with Bakhriddin Chustiy for a practical purpose: to select the options of dishes that meet the strict rules of in-flight meals for further implementation on the airline's flights.
Help:
The national airline "Uzbekiston Havo Yollari" renews its food rations every season. For passengers, there are several types of food to choose from, depending on preferences - in particular, vegetarian, kosher, dietary and other dishes. The production facilities of the Catering airline allow producing more than 4,000 food sets per day, meeting the needs of all passengers, both departing from Tashkent and transit. Food orders are promptly received through the automated systems SITA RES and SITA DCS.
The diets must include fruits, vegetables, herbs, which characterize the oriental culinary flavor.
During the longest flights, enhanced meals are provided. For example, during a 12-hour transatlantic flight from Tashkent to New York, a passenger will be served three delicious meals - breakfast, lunch and dinner. Hot dishes are processed by "shock" freezing, which preserves the taste and useful qualities of the products and significantly extends their shelf life. And, of course, on the passenger's table there are always dried fruits and nuts for which the culinary map of the country is famous.
