Delta upgraded me on a flight that was long enough to deserve a meal, giving me a chance to survey their food. Since we departed from Seattle, I asked for the salmon. That turned out to be a good choice. I'm not sure, however, if it was wild or farmed. The salad was OK but the texture was a little wimpy. The dessert was Cherry Garcia ice cream, something that I haven't had in a long time and which was a lot of fun.
During our Bengali breakfast session, Milu showed me her spice tray. All the spices here are whole and unground, allowing them to stay fresh for longer. She explained that this type of tray is standard issue in Indian kitchens. But the tray only her first line of defense in her never-ending war against boring food. This is her pantry. You can see the vast array of spices and flavorings that make up the core of her stock. I can't think of a better illustration of the palate of flavors that make up Indian cuisine.