When domestic flights were restarted in May, a motley staple of beverages from India’s domestic kitchens like haldi doodh, rasam, tulsi-mint shikanji, saffron sattu shake and amla aam panna — flying in on their reputation as immunity boosters — made their debut at food and beverage outlets of metro airports. At airport lounges, pre-packed meal boxes have already replaced buffets, to prevent spread of coronavirus. Other flyers largely stick to home-cooked food. The attendant anxiety that comes with travelling amid the pandemic has altered the gastronomic scene at airports, but in the case of Indian airports, the sale of immunity boosters seems to have taken off. The pandemic has forced a mix of new menu options and technology onto the airport food scene.
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