As global consumers increasingly prioritize health, nutrition, and wellbeing through a return to minimally processed, natural foods, Emirates is charting a new course in plant-based dining.

In celebration of Veganuary, the airline has confirmed that new culinary concepts are in development, highlighting whole, farm-to-fork ingredients and authentic cooking traditions. The refreshed plant-based menu will debut onboard in 2027.

Unlike the growing trend of using engineered meat substitutes, Emirates’ latest initiative focuses on real ingredients that deliver honest flavor, texture, and nourishment. The project is led by a team of chefs dedicated to creating dishes that are vibrant, satisfying, and rooted in global culinary heritage.

“Our focus now is on legumes, grains, nuts, seeds, and seasonal vegetables as the central elements of every dish,” said Doxis Bekris, Emirates’ Vice President of Food & Beverage Design. “These ingredients naturally offer depth, variety, and nutrition without relying on ultra-processed alternatives.

We’re drawing inspiration from culinary traditions that have always embraced plant-forward dining—Mediterranean mezze, Levantine grain salads, Asian noodle bowls, and African stews. It’s a genuine, culturally rich approach.”

Bekris added that while lab-based protein substitutes have their place, Emirates is steering toward “real food” that aligns with its long-term sustainability goals and customers’ growing demand for transparency. “Our guests want to know what they’re eating—and to feel confident it’s both good for them and good for the planet. This shift isn’t about what’s missing from the plate, but about what’s gained in authenticity, creativity, and flavor,” he said.

Expanding vegan offerings in the sky

Emirates currently serves over half a million vegan meals annually, with a diverse menu of 488 plant-based recipes offered across 140 destinations worldwide. This marks a 60% increase in vegan recipes since 2024, demonstrating the airline’s continuing dedication to sustainability and choice.

Interest in vegan cuisine continues to rise alongside passenger traffic. In 2025, the routes with the highest demand for vegan options were London, followed by Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali, and Singapore. Emirates attributes some of the demand to non-vegan travelers who select plant-based meals inflight, viewing them as lighter and easier to digest.

Vegan meals can be pre-ordered up to 24 hours before departure on all flights and across all classes of travel. On several high-demand routes, plant-based dishes have also been integrated directly into the main menu. Similar offerings are available throughout Emirates’ lounges, ensuring a consistent experience from the terminal to the skies.

Culinary excellence across every cabin

Reflecting its commitment to high-quality dining experiences, Emirates offers vegan options in every cabin, complemented by plant-based beverages including vegan milk.

The airline supports its “farm-to-fork” philosophy through Bustanica, the world’s largest hydroponic vertical farm and a joint venture with Emirates Flight Catering. The facility supplies fresh, chemical-free leafy greens—such as lettuce, arugula, spinach, and mixed salad varieties—directly to Emirates’ kitchens.

• Economy Class: Meals include pumpkin frittata with sautéed mushrooms and tomato concassé or spinach cannelloni with tomato basil sauce, followed by desserts like vegan chocolate mousse cake or carrot cake with coconut cream.

• Premium Economy: Highlights include kimchi fried rice with roasted pumpkin and oyster mushrooms, paired with coconut cake topped with pineapple compote and pistachios.

• Business Class: Passengers can enjoy braised mushrooms in five-spice soy sauce with jasmine rice and pak choi, along with desserts such as coconut panna cotta with raspberry mousse or vegan chocolate tofu cheesecake.

• First Class: The elevated menu features pumpkin and barley risotto with rocket and caramelized walnuts and quinoa salad with grilled aubergine, courgette, and red pepper coulis. Desserts include strawberry tart with vanilla custard and pistachios or sticky date pudding with salted caramel sauce and vegan cream cheese.

Thoughtfully crafted vegan lounges in Dubai

At Dubai International Airport, Emirates operates seven premium lounges in Terminal 3—three each for First and Business Class travelers, along with a shared Emirates Lounge accessible to all premium customers. Each features an extensive range of vegan options, from Baharat- and turmeric-spiced kofta in coconut gravy to à la carte breakfast offerings like warm amaranth porridge with green apples, grapes, raspberries, and walnuts in the First Class Lounge.

A standout favorite among frequent travelers is the Emirates Green Burger, crafted from soya and flax seeds and served with a signature sauce and pickled cucumbers—an example of how the airline elevates vegan dining with flavor, balance, and innovation.

Qatar Airways has cautioned passengers that refund processing times may be extended due to ongoing operational pressures, while emphasizing that teams are actively working to handle requests as efficiently as possible.

The airline confirmed that travelers holding confirmed bookings with departure dates between February 28 and April 30, 2026, can opt either to request a full refund or modify their travel dates without penalty.

According to the carrier, refunds returned to the original method of payment could take as long as 28 working days to complete. Passengers are advised to monitor their email for updates after submitting a request, as this will provide the latest status of their application.

Qatar Airways noted that reimbursement amounts will reflect the unused portion of the ticket. Any additional services purchased, such as seat selection, will be processed and refunded separately.

Customers looking for further information or support with their bookings are encouraged to consult the airline’s official travel updates portal for the most recent guidance.

Source: Zawya

India is set to abolish temporary limits on domestic airfares from Monday, according to a government directive reviewed by Reuters, as the aviation sector shows signs of recovery and carriers face mounting cost pressures.

The fare restrictions were introduced in December after widespread flight cancellations by leading airline IndiGo led to a spike in ticket prices across the market. The government intervened to stabilise fares during a period of reduced capacity.

In its latest order, the civil aviation ministry said operating conditions have improved, pointing to restored flight capacity and a return to more stable operations. The directive, dated Friday and examined by Reuters on Saturday, has not been officially released. Officials from the ministry did not respond to requests for comment.

Airlines had called for the removal of the caps, saying the controls were contributing to substantial revenue losses while operating expenses continued to rise. Higher jet fuel prices, partly driven by the conflict involving Iran, have added to the financial strain.

Although airlines have not disclosed specific loss figures, analysts at HSBC estimate that a $1 per barrel increase in fuel prices could raise IndiGo’s annual fuel costs by roughly 3 billion rupees.

Under the temporary rules, fares for flights up to 500 kilometres were capped at 7,500 rupees ($80.07), while routes between 1,000 and 1,500 kilometres—including New Delhi to Mumbai—had a maximum fare of 15,000 rupees.

Despite lifting the caps, the government has directed airlines to keep ticket prices fair and transparent, ensuring they reflect market conditions without harming passenger interests.

Source: Khaleej Times

Singapore Airlines (SIA) has announced plans to begin non-stop services between Singapore and Riyadh from June 2026, marking a significant step in its Middle East network expansion. The airline intends to operate the route four times a week using its Airbus A350-900 medium-haul aircraft.

The aircraft will be configured with 303 seats, including 40 in Business Class and 263 in Economy Class, offering passengers a two-cabin travel option.

Pending regulatory approval, flight SQ498 will depart Singapore at 18:20 local time on Tuesdays, Thursdays, Saturdays, and Sundays, arriving in Riyadh at 21:45. The return service, SQ499, is scheduled to leave Riyadh at 23:00 on the same days, landing in Singapore at 12:15 the following day.

From 25 October 2026, minor schedule adjustments will take effect. Departures from Singapore will shift to 17:40, arriving in Riyadh at 21:35, while return flights will depart Riyadh at 22:50 and arrive in Singapore at 11:50 the next day.

Lee Lik Hsin, Chief Commercial Officer of Singapore Airlines, said the move reflects Riyadh’s growing economic significance. He noted that the Saudi capital’s rapid development and strong business environment position it as a key destination in the region. He added that the new route could also enhance collaboration with partner airlines, providing customers with broader travel options across the Middle East.

Riyadh will become the second Saudi destination served by the SIA Group, complementing Scoot’s existing four-times weekly flights to Jeddah.

As the capital and financial hub of Saudi Arabia, Riyadh offers a mix of cultural and modern attractions. Visitors can explore historic landmarks such as Diriyah and Masmak Fortress, alongside museums, high-end hotels, and diverse retail and dining experiences.

Ticket sales for the new service will be introduced gradually through Singapore Airlines’ distribution channels, subject to final approvals.

Philippine Airlines has suspended all flights between Manila and the Gulf hubs of Dubai and Doha until April 30, leaving thousands of overseas Filipinos and other travellers rushing to adjust their plans.

The flag carrier’s decision, driven by heightened security risks and airspace uncertainties in parts of the Middle East, extends an earlier series of short-term cancellations and effectively wipes out PAL’s Dubai (PR 658/659) and Doha (PR 684/685) services for the rest of April.

For affected passengers, PAL is offering a range of options. Travellers can rebook to a later date once services resume, with the airline waiving rebooking fees in line with its current advisories. Those who no longer wish to push through with their trip may opt to convert the value of their ticket into a travel credit for future use, or request a refund subject to the fare conditions.

Passengers are urged to first check if their flight falls within the suspension period using PAL’s online manage booking facility or by contacting the carrier’s customer service channels. From there, they can decide whether to secure the earliest possible rebooked flight after April 30, bank their ticket value for a later trip, or cancel altogether.

Travel agents and community groups in the Gulf are also advising Filipino workers and residents to consider alternative routings on other airlines while PAL’s Middle East operations are on hold, especially for those with urgent travel needs such as contract changes, medical emergencies or planned vacations.

With the situation in the region still fluid, Philippine Airlines has encouraged passengers to monitor its official advisories regularly, noting that any further extensions, resumptions, or special flights will be announced through its website and social media channels.

Saudia announced an increase of 20 flights connecting Riyadh and Jeddah with the Red Sea destination during the Eid Al-Fitr holiday. Carried out in coordination with the Saudi Tourism Authority (STA) and the Red Sea destination, the move raises the total number of round-trip services on these routes to 44.

The expanded schedule is part of a broader partnership between Saudia and the STA designed to promote Saudi tourist sites and support the tourism sector’s development. Officials said the collaboration focuses on offering travelers more convenient flight options and enhancing the onboard experience.

The initiative aligns with Saudi Arabia’s wider tourism ambitions, which include a target to welcome 150 million visitors by 2030.