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Qatar Airways introduces caviar service in business class

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Qatar Airways introduces caviar service in business class
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Qatar Airways has announced the introduction of caviar service in its business class on select routes. This addition will be available "onboard Qatar Airways business class between Doha and Boston, Dallas, Hong Kong, Houston, London, Los Angeles, Melbourne, New York, Paris, Sao Paulo, Singapore, Sydney, and Washington," according to a statement from the airline.

The airline did not specify the origin of the caviar or the quantity that will be loaded on these flights. The move appears to be more of a marketing strategy rather than a substantial enhancement to the overall passenger experience. Despite this new offering in business class on some routes, Qatar Airways continues to use pre-Qsuite business class products.

Offering caviar is seen as an interesting experiment in passenger preferences. Raw sturgeon eggs are considered a delicacy that requires a certain level of gastronomic curiosity. Whether passengers choose it for its luxury appeal or opt for more familiar comfort foods remains to be seen.

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Unlike other luxurious food items like lobster thermidor offered by Singapore Airlines via its Book the Cook service — which has received mixed reviews regarding its taste at altitude — caviar’s luxury is intrinsic. However, Qatar Airways has not specified whether it will serve beluga, sevruga, oscietra caviar or another variety.

Luxury in air travel does not necessarily hinge on expensive items such as lobster or caviar. It can also be about creating special moments through curated experiences and expertise. Examples include Iberia's sherry aperitivo service with Spanish cheese and olives or TAP Air Portugal’s drinks cart showcasing national beverages.

Other airlines have focused on unique cultural offerings such as Singapore Airlines’ Fish Ball Kway Teow soup or Bak Chor Mee soups alongside their first-class Book The Cook menu options.

Ultimately, perceptions of luxury vary among different groups of passengers. For instance, Emirates' business class design might be viewed as excessively flashy by some but as epitomizing taste by others. Navigating these differing perceptions is a challenge for airlines aiming to attract premium passengers.

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