Turkish Airlines, the airline flying to more countries than any other, has renewed its Economy Class catering on India routes in collaboration with specialty chefs renowned for their expertise in local cuisine. Effective 1 February 2026, the enhanced offering has been introduced on Mumbai and Delhi flights under the airline’s OneTeam Passionately Turkish initiative, delivering a refined onboard experience rooted in Turkish hospitality. The new menu has been thoughtfully curated to appeal to local taste preferences while maintaining global quality standards.
The new outbound menu from India features hot breakfast choices such as omelette with tandoori paneer, chickpea (Chana) masala with garlic spinach and poori bread, and banana pancakes accompanied by a wholesome selection of starters including süzme yoghurt with honey and dried fruits, cheeses, olives, fresh tomato and cucumber, pita and naan bread.
The inbound menu offers hot meal options such as butter chicken and curry five spiced broccolini with basmati rice, dal makhani and spiced vegetables with basmati rice, and rigatoni alongside starters like Shepherd’s salad, white chocolate mousse, cheese, butter, pita and naan bread.
In line with its commitment to delivering a premium travel experience, Turkish Airlines has also expanded the eligible departure countries under its Stopover in Istanbul program, enabling more guests to enjoy complimentary hotel stays before continuing to their final destinations. Economy Class passengers can stay one night in a 4-star hotel, while Business Class passengers can enjoy a two-night stay in a 5-star hotel free of charge.
Additionally, passengers who have a connecting flight from İstanbul and have a layover time between 6 and 24 hours can benefit from the Touristanbul program. It is a complimentary guided city tour service for international transfer passengers with a 6–24-hour layover at Istanbul Airport. It includes transportation, meals, and museum entrance fees for, covering major sights like the Blue Mosque and Grand Bazaar.