SriLankan Airlines has geared up to change the travel experience of its customers in a multi-dimensional manner.
As part of “Change in the way you fly,'' the airline's front line staff from cabin to ground crew will sport a brand new look and a warmer smile. But the charm, elegance and grace of the Monara (peacock) will be preserved as hundreds of stewardesses undergo this transformation.
The new colour palette in the iconic Kandyan sari plays with the soft hues of sea blue splashed with the delicate multi-hued motifs of the peacock feather with its iridescent bursts of electric orange mottled with dark, light blue and white.
The airline's onboard kitchen has turned a new chapter in its in-flight meal service. It offers a tempting array of mouth watering signature dishes and cocktails. The passengers have the added choice of ordering from a new a la carte menu and having their meals literally cooked on board.
A whole new experience in in-flight entertainment also awaits movie buffs.
The airline's flight kitchen led by a team of chefs from the Hot and Cold Kitchens, Bakery, and Confectionery headed by production manager Sudhish Kumar Pande and executive chef Anthony Gibson has designed menus to pamper the palate and titillate the taste buds beyond imagination. The humble ‘Pol Roti' has been redefined and given a new lease of life.
As part of “Change in the way you fly,'' the airline's front line staff from cabin to ground crew will sport a brand new look and a warmer smile. But the charm, elegance and grace of the Monara (peacock) will be preserved as hundreds of stewardesses undergo this transformation.
The new colour palette in the iconic Kandyan sari plays with the soft hues of sea blue splashed with the delicate multi-hued motifs of the peacock feather with its iridescent bursts of electric orange mottled with dark, light blue and white.
The airline's onboard kitchen has turned a new chapter in its in-flight meal service. It offers a tempting array of mouth watering signature dishes and cocktails. The passengers have the added choice of ordering from a new a la carte menu and having their meals literally cooked on board.
A whole new experience in in-flight entertainment also awaits movie buffs.
The airline's flight kitchen led by a team of chefs from the Hot and Cold Kitchens, Bakery, and Confectionery headed by production manager Sudhish Kumar Pande and executive chef Anthony Gibson has designed menus to pamper the palate and titillate the taste buds beyond imagination. The humble ‘Pol Roti' has been redefined and given a new lease of life.
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