Bringing highlights of its network to life, Emirates Airlines treated select media figures and food bloggers to an exclusive culinary experience at the recently-opened Emirates First Class and Business Class lounge at the Cairo International Airport.
The event’s purpose was to put at display culinary showstoppers from the Emirates menus across multiple destinations through an immersive blind tasting competition. With a focus on the popular destinations among Egyptians, the showcase included dishes from Thailand, Malaysia, USA, Australia, India and the UAE.
Emirates focuses on simple, well-cooked dishes that emphasize fresh ingredients of the highest quality. Our menus are always inspired by the regions we travel to and each month, our customers will see dishes that evoke a sense of the place they are travelling to. We are always learning about regional cuisines, new techniques and most importantly, what our customers prefer to find on our menus.” Commented Thani Al Ansari, Emirates Country Manager for Egypt and Libya.
The event had the attendees divided in groups where every group competed to blindly figure out the components of the international dishes presented at the event. The line of dishes to taste included: Chicken Machbous from Dubai: Chicken marinated in Middle Eastern spices and cooked with aromatic rice, topped with roasted pine nuts and served with raita. Malwani chicken from India: Spicy chicken and coconut curry, served with buttered rice and mushrooms with corn in creamy gravy. Thai Red Curry prawn from Bangok: Thai Red Prawn Curry, Jasmine RIce, Pak Choi. Pan-fried chicken from USA: Served with caramelized onion sauce, spicy braised mustard greens and creamy polenta with mascarpone. Braised Lamb Chank from Australia: Served with creamy polenta and frilled fennel. Nasi goreng from Malaysia: Fried rice served with grilled chicken skewers and cashew nut satay sauce & the traditional Chicken Kofta and Potato Stew from Egypt: Chicken meatballs and potato in Arabic-style tomato sauce, served with green bean rice.
Known as the world’s largest flying restaurant, Emirates serves more than 100 million meals a year with the same attention to details in First, Business and Economy Class. Through long standing partnerships worldwide, the airline brings the finest products on board, including sourcing over 15,000 kilograms of Persian feta from the Yarra Valley in Australia each year. The olive oil served on board is exclusively from carbon neutral producer Monte Vibiano in Italy, a partnership that is now more than 15 years old.
