Nitin Trikha, CEO, Integrated Facility Management and Food & Hospitality Services, Bluspring Enterprises Ltd, told Travel and Tour World that Bluspring Enterprises Ltd views the rapid expansion of Bengaluru Airport as a major long-term growth opportunity, with its concession until 2039 enabling investments in scalable infrastructure, technology and talent to support projected passenger traffic of nearly 70 million by 2030. Highlighting their newly acquired flight kitchen facility, Trikha noted its 15,000 meals-a-day production capacity, backed by AI-assisted demand forecasting, advanced cold-chain logistics, Soul Kitchen R&D, and stringent HACCP Level 3, FSSAI Aviation and IATA compliance to ensure world-class quality and safety. Trikha said rising demand for premium in-flight dining is transforming airline catering into a hospitality-driven experience centred on curated menus, wellness and regional authenticity. He added that the ₹129 crore acquisition of LSG India’s Bengaluru operations establishes Bluspring in a high-value aviation catering segment with long-term revenue visibility while creating opportunities in airport lounges, retail food and beverage, and transit hospitality, positioning the company to benefit from India’s fast-growing aviation ecosystem and future passenger demand.
With Bengaluru Airport’s traffic projected to hit nearly 70 million by 2030, how does Bluspring plan to scale its operations to handle this massive volume surge?
Bengaluru Airport is one of India’s fastest-growing aviation hubs, and we see this as a long-term opportunity to build a scalable, future-ready aviation hospitality business. Our concession until 2039 gives us a multi-decade runway to invest ahead of the curve in capacity, technology and talent, and to grow in step with the airport.
Our facility currently has a production capacity of 15,000 meals daily, with built-in expansion capability to support future demand. By integrating our Soul Kitchen central kitchen expertise, AI-assisted demand forecasting, robust cold chain systems and standardised quality processes, we can scale efficiently while maintaining consistency, safety and service excellence.
With over 56,500 employees across our integrated infrastructure management and food & hospitality businesses, along with deep experience in operating high-volume, high-trust environments, we are well-positioned to support Bengaluru Airport’s next phase of growth while delivering the world-class passenger and airline experience that modern aviation demands. On the ground, a 400-plus strong specialist team at the Bengaluru facility delivers this expertise day to day.
How is the growing demand for premium travel experiences shifting standard in-flight catering into a high-end hospitality segment?
The expectations of today’s travellers have fundamentally changed. In-flight dining is no longer viewed as a functional service; it has become an extension of the airline’s hospitality experience and an important differentiator for premium carriers. Passengers increasingly expect thoughtfully curated menus, regional authenticity, wellness-focused options and consistent quality, making food a key contributor to the overall travel experience. This shift is reshaping the economics of the category: India’s in-flight catering market is projected to nearly double from around USD 208 million in 2025 to USD 386 million by 2030, growing at close to 13 percent a year and outpacing aviation overall.
At Bluspring, we believe aviation catering should be approached with the same precision and attention to detail as any premium hospitality environment. Our Three-Engine Model; combining culinary innovation, service excellence and our Soul Kitchen R&D and standardisation capabilities; enables us to create tailored dining experiences while delivering consistency at scale.
Our focus is on helping airlines transform every meal into an extension of their brand promise, strengthening passenger satisfaction and loyalty.
How does the ₹129 crore acquisition of LSG India’s Bengaluru operations strengthen Bluspring’s overall food services portfolio and long-term market presence?
This acquisition is a strategic milestone for Bluspring, marking our entry into one of India’s fastest growing and most specialised hospitality segments. As one of only two licensed in-flight caterers at the airport, with a concession running to 2039 in a market defined by high entry barriers and long-term contracts, we secure a defensible, duopoly position with strong, contracted revenue visibility – an entrenched platform from which to serve leading domestic and international carriers and to grow.
Strategically, the acquisition does more than add revenue. It establishes aviation as a distinct, high-value vertical within our integrated food and hospitality platform, diversifies our portfolio and creates a springboard into adjacent airport-linked services – building a stronger, more resilient business aligned with India’s growing aviation ecosystem.
Aviation catering requires flawless execution under strict timelines. How will you maintain global hygiene standards and cold-chain logistics across 15,000 daily meals?
In aviation catering, consistency and compliance are non-negotiable. We have built our operations around rigorous quality systems, with the Bengaluru facility operating under HACCP Level 3, FSSAI Aviation and IATA compliance standards.
Our end-to-end cold-chain infrastructure, digital monitoring and audit-ready processes ensure every meal is prepared, transported and delivered safely within strict timelines. Combined with our proven track record across healthcare, corporate and institutional sectors, we are well equipped to deliver the precision, reliability and service excellence that global airline partners expect.
How are you balancing regional Indian flavours with global culinary trends, and what are your plans to expand into adjacent airport-linked food services?
Today’s global traveller desires a menu that represents authentic local heritage delivered with global execution standards. Through our retail brands under Indya Eats, including Dakshin Tiffin Room, Chaat House, and Global Fare, we already blend regional authenticity with contemporary culinary expectations. For aviation, our culinary teams utilize menu engineering to ensure local spice profiles and textures translate perfectly at high altitudes, while meeting international presentation standards expected by carriers like Lufthansa and Qatar Airways.
Looking ahead, the airport’s growth opens natural adjacencies – premium lounges, airport retail F&B and transit hospitality. Our strategy is to use our integrated platform to move up this value chain, capturing a larger share of a fast-growing aviation services market. With India’s air passenger demand projected to reach around 640 million by 2044, that runway is substantial.
