Virgin Atlantic to offer Upper Class passengers cuisine from London's Vama Restaurant

Virgin Atlantic has announced that from today it will be offering its Upper Class passengers a variety of delights from London's award winning Vama Restaurant onboard flights from London to Delhi. Vama will be providing one starter option and two main course options throughout the whole of May, June and July. 

Sir Richard Branson, Chairman of Virgin Atlantic commented:

"Vama is one of my favourite restaurants so I am keen to offer Virgin Atlantic passengers a selection of these award winning dishes onboard our flights."

Cameron Woodward, Inflight Catering and Development Manager commented:

"Virgin Atlantic is delighted to be the only airline to offer its passengers cuisine from Vama - one of London's top restaurants. Vama offers high quality dishes, made from the freshest ingredients and we are confident that our passengers will take pleasure in these exciting new additions to the Freedom menu.

Andy Vama, Co-Owner and Founder of Vama, commented:

"We are very excited about supplying Virgin Atlantic Upper Class passengers with a selection of Vama dishes.

"We place special emphasis on serving the freshest ingredients, cooked in a Northwest frontier style that retains a refreshing authenticity and we are sure that Virgin Atlantic passengers will enjoy savouring our cuisine on the way to Delhi"

The Vama dishes will feature on the 'Freedom menu', Virgin Atlantic's Upper Class meal service that allows passengers to eat what they want when they want it. Passengers can order any item from the extensive menu at any time. Each item is individually prepared by the cabin crew.

Vama was launched in 1998 by brothers Andy and Arjun Varma and is now firmly established as a front runner in Indian cuisine, acquiring an impressive following amongst the Chelsea set who appreciate its excellent food and atmosphere. Vama has created a name for itself by serving authentic North West Indian food at a reasonable price in very pleasant surroundings.