Let’s face it… this is the important bit. While a buffet is offered, you are always able to order à la carte. Though the buffet looked amazing, I opted for a Reuben. Though there was quite a lot of corned beef, it was still easy to eat (easier than those from some restaurants that get seriously carried away with sandwich construction).
My coworkers opted for the prime-rib French Dip, and they couldn’t stop raving about it. The creamed horseradish was particularly tasty, apparently!
If you are even in the area, you should make it a point to give it a shot – I know I’ll be coming back!
Delta has really been stepping up their catering game of late, and my recent flight from San Diego to Detroit is proof that they are taking it seriously. Since I was on an odd numbered flight (DL 833), meal orders were taken from the back to the front, so I didn’t have a choice in options. While I was a little worried when I heard what was available, I was completely (and very pleasantly) surprised!
The lunch entree on the flight that day was described as “tandoori chicken with quinoa salad”, so I didn’t quite know what to expect. Tandoori chicken is dry by definition, and meats on flights tend to be drier still given the combination of cooking method, pressurization, and air. I was pretty worried… and not just because I was getting Indian food on an American airline! 😉
Surprise Number One
Once the meal was served, I was impressed by how Delta opted for a chilled presentation of tandoori chicken. This allowed the chicken to remain more moist than it would have been after re-heating in a convection oven. The addition of almond slices was a nice touch, and between the almonds and the quinoa there was a nice balance of texture.
Tandoori chicken with quinoa
Surprise Number Two
Raita.
Raita!
It’s hard to explain how important raita is to Indian cuisine… much like Greek cuisine’s relationship with tzatziki. It is found with most preparations of dry meats (or particularly spicy food) to reintroduce some moisture and also tame spicier foods. The texture of the thin cuts of cucumber also helps with the dining experience. Delta did their homework on how to properly serve Indian food!
Surprise Number Three
Accompanying the chicken and quinoa was a chilled salad composed of orange, onion, and feta cheese. The acidity was just what the meal needed.
Cubed orange salad with onions and feta
Finally, dessert. A nice selection of fruit accompanied by a mini apple pie!
Mini apple pie and fruit
Closing Thoughts
I can’t say enough positive things about how far Delta has come with their domestic First Class meal offerings. They are putting a great deal of thought into meal composition and my stomach definitely appreciates it! Kudos, Delta!
