Savouring the flavours of New Delhi with Singapore Airlines In-Flight Manager Mitchelle Chua

 

This article is part of Singapore Airlines’ “Beyond the Cabin” video series, in which cabin crew explore their favourite cities and share how their hobbies enrich their service delivery.

 

There are two types of people in this world: those who eat to live, and those who live to eat. Singapore Airlines In-Flight Manager – and avid foodie – Mitchelle Chua firmly belongs to the latter camp.

For starters, food was a big part of Mitchelle’s childhood. “I’m grateful that when I was growing up, there was always plenty of food on the table. My parents ran a cai fan [economy rice] stall, and some days, when business was slow, we would enjoy the dishes they had cooked to sell,” remembers the skilled cook, who competed in season two of MasterChef Singapore. “On weekends, my dad and I would pick wild betel leaves to make a Peranakan dish called perut ikan, a pickled fish stomach curry. We would also roast and pound peanuts to make achar, or pickled vegetables. These recipes were passed down from my grandma to my mother – two great women who helmed the kitchen during my childhood.”

It’s hardly surprising that she was exposed to many different cuisines from a young age, including Indian food. “When my family was living in Penang, we loved to have roti canai [Indian flatbread popular in Southeast Asia] for breakfast or supper. My parents would bring us to a famous stall at Transfer Road for fluffy roti canai drenched in curry,” Mitchelle shares.

Today, Mitchelle gets her Indian food fix on her travels to New Delhi with Singapore Airlines. She also enjoys purchasing spices from India for whipping up meals at home (discover her innovative recipes at the end of this article). “My first trip to New Delhi with the Airline was back in 1998, and I vividly remember the colours, smells, sights and smiles. Today, the city’s plethora of food continues to be a huge motivator for me,” she says.

The delights of Indian cuisine

Mitchelle particularly loves the nuances of Indian cooking. “Indian cuisine uses lots of spices, and is flavourful but not spicy compared with Southeast Asian dishes,” she notes. “And while Indian food is often considered unhealthy or fatty, many of the cuisine’s key ingredients, such as turmeric, ginger and garlic, have medicinal benefits. The curries are usually made from tomatoes and ginger garlic paste.”

Some of her favourite dishes include palak paneer (cottage cheese in spinach puree) and chicken tikka masala (roasted, marinated chicken chunks in a spicy sauce). “I also love rogan josh, a braised lamb curry. A well-made rogan josh will just melt in your mouth!” she declares.

The best places to eat in New Delhi

When it comes to dining out in New Delhi, Paranthe Wali Gali, a narrow street lined with food stalls, ranks high on Mitchelle’s list. “This is a must-visit when you are in Chandni Chowk. Go as early as 7am to avoid the queues for its famous parathas (flatbreads), which are stuffed with ingredients such as onions, paneer, potatoes, okra and beetroot, fried in a kadhai (wok) until crispy, and then served with raita (yoghurt sauce), sabzi (vegetables cooked in gravy) and chutney,” she shares.

Other popular spots include Gumbad Cafe, a beautiful rooftop venue overlooking the iconic Jama Masjid (a 17th-century Mughal-style mosque), and Bukhara, a famous fine-dining restaurant at the ITC Hotel. “Bukhara has a unique atmosphere and warm ambience, with stone walls and low log-top tables and chairs. The centrepiece of the dining room is the glass-fronted open kitchen, where diners can watch Chef J.P. Singh and his team at work,” Mitchelle says. “Also, you won’t find any cutlery here – what’s special about the Bukhara experience is sharing and savouring the food with family and friends using your hands.”

Then there’s The Yellow Chilli, run by Singapore Airlines’ International Culinary Panel chef, Sanjeev Kapoor. “The salsa masala papad (papadams with various toppings and spices) is a great appetiser, and the lalla mussa dal (creamy lentil stew) is delicious,” Mitchelle enthuses.

On her last trip to Delhi, Mitchelle got the chance to cook shaam savera (spinach paneer kofta curry) under the watchful eye of Chef Kapoor himself – an experience she will always cherish. “Shaam savera, which literally means ‘dusk and dawn’, was Chef Kapoor’s first ever dish, which he presented live on his TV show in 1992. It has since become his signature dish and a household favourite,” she shares. “During the cooking session, I discovered that while Chef Kapoor holds a strong belief in Indian food traditions and techniques, he is also drawn to innovation and creativity. I was truly inspired by this experience, and I look forward to serving Chef Kapoor’s shaam savera and other dishes on board Singapore Airlines flights in the future.”

Connecting through cuisine

Overall, food shapes Mitchelle’s lifestyle and outlook. “My love for food brings me on many adventures – from food-inspired holidays to work trips. It brings me an abundance of great memories,” she shares. “As a cabin crew member, I get the chance to experience an array of cuisines both on board and around the world. And through cooking, I feel privileged to create innovative dishes for loved ones and friends.”

She also enjoys sharing food memories with colleagues. “Food unites people. Bringing food to share with colleagues is a great way to bond and create a positive workplace culture. I like to bake cakes, bread and cookies for the team, which they enjoy as breakfast or snacks,” she says. “Also, sharing meals with my fellow cabin crew members overseas is always an enjoyable part of any work trip. It fosters a sense of connection and I have noticed improved onboard productivity as a result.”

It’s therefore hardly surprising that one of her favourite things about her role as an in-flight manager is being able to serve good food on board. “As a food lover, I enjoy food preparation in our cabins – from heating to plating and presenting the final product to our customers,” she notes. “Singapore Airlines provides delicious food choices delivered by world-class cabin crew, and a meal on board can be one of the most enjoyable and memorable experiences on a flight with us.”

 

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