A.SREENIVASA REDDY (ABU DHABI)
Emirates airline has surprised everyone recently by issuing an elaborate note on how it serves the prized, rare and expensive delicacy of caviar to its First Class customers.
The note, titled “A Deep Dive into Decadence: The Journey of Emirates’ Caviar from Source to Sky”, explains in detail how the luxury carrier procures, processes, stores and serves caviar on board, presenting it as a ritual as much as a meal.
Emirates noted that caviar consumption has surged by more than 30% over the past year, with the Dubai–London route recording the highest number of First Class passengers choosing the dish, followed by services to Paris, Sydney, Moscow and Bangkok.
Caviar served by Emirates is “harvested from the roe of sturgeon – each tiny, glistening bead holds a subtle complexity of taste: delicate yet bold, briny yet buttery, with a texture that melts on the tongue,” the airline said in its PR note.
The airline sources its caviar from Siberian sturgeon—scientifically known as Acipenser baerii. Native to the great river systems of Siberia such as the Ob, Lena and Yenisei, the species has become central to sustainable caviar farming because it matures faster than others, producing roe from the age of five to seven years.
Emirates says its requirements are significant, given that it operates the world’s largest inventory of international First Class seats—around 26,800 a week. Once harvested, the roe is rinsed with water, lightly salted and stored in chillers before being delivered to the airline’s suppliers.
In Dubai, the delicacy is vacuum-packed into ring-pull tins, pasteurised, cooled and stored before being transported three times a week to the Emirates Flight Catering Facility. From there, it travels in dedicated vehicles kept below five degrees Celsius and, when ready for loading, is delivered to the aircraft in a chauffeur-driven vehicle—a measure designed to maintain a perfect cold chain.
To ensure uniform quality across its global network, Emirates’ official caterers at different destinations also receive direct consignments from its supplier. The carrier said this careful handling requires around 165 individual dispatches per day.
Onboard, the caviar service is presented as an almost ceremonial experience. Cabin crew don white gloves and spread a crisp linen tablecloth before arranging a carefully curated set of accompaniments—crispy melba toast, soft blinis, egg yolk, egg white, chives, white onions, sour cream and lemon.
Passengers are then offered a pure Mother of Pearl spoon, a traditional detail to ensure that the delicate flavours are not marred by contact with metal. The centrepiece is an Emirates-engraved presentation bowl, created exclusively for the airline by Robert Welch, the celebrated British designer renowned for his elegant cutlery and tableware. It is ceremoniously unveiled to reveal the glistening caviar. According to the airline, this mindful ritual pays homage to the delicacy’s heritage while underlining the exclusivity of the experience.
The Dubai airline is not alone in making caviar a centrepiece of its premium offering. Another UAE carrier, Etihad Airways, also places caviar at the heart of its most exclusive dining experiences.
In its First Class service, including on shorter routes operated by the A321LR, the airline highlights caviar as part of what it calls “signature long-haul luxury”. On its flagship A380 aircraft, caviar is featured in The Residence dining experience, where the carrier describes it as a hallmark of indulgence within its carefully curated menus.
Qatar Airways serves it on select First and Business Class routes, while Lufthansa has long been known for presenting caviar with traditional accompaniments in its First Class cabins. Air France offers Sturia caviar in its exclusive La Première suite, and Singapore Airlines presents Malossol caviar to First Class customers using Mother of Pearl spoons. Cathay Pacific, Korean Air and Thai Airways all serve different varieties, with Thai even extending it to Business Class on European routes.
United Airlines has recently introduced caviar as an amuse-bouche in front-row business seats, underscoring the renewed appetite among global carriers to revive luxury touches.
Industry observers note that Emirates’ lavish detailing of the service has attracted attention not just for its culinary value but also as part of a broader push by airlines to use food and fine presentation to reinforce their premium positioning. A recent Financial Times report observed that airlines are increasingly turning to rare delicacies and refined service touches to capture the loyalty of high-spending flyers.
“Emirates’ caviar ritual is a masterclass in how luxury brands create value beyond the product itself. By mapping the journey so meticulously—from the rivers of Siberia to the First Class table—they have transformed caviar into a symbol of theatre, heritage and exclusivity,” said Usha Rachael Thomas, a brand strategist and corporate communication consultant.
In the luxury space, whether it is fine dining in the sky, a chauffeured mobility experience, or a premium real estate showcase, clients are not simply seeking access to rare products. “They are investing in how those products are presented, the story they carry, and the sense of belonging to a world set apart,” Thomas added.
Emirates’ approach reinforces a larger truth—that in today’s competitive market, the language of luxury is written in ritual, detail and memory. “Discerning clients don’t just buy access—they buy into the theatre of exclusivity,” she said.
Flying First Class today is no longer just about getting from point A to point B in comfort—it is about the full experience. “With most airlines offering excellent connections, the real point of difference lies in the journey itself. Dining plays a central role, with Michelin-starred chefs curating menus, rare beverages being poured, and Beluga caviar served at 35,000 feet,” said Sujata Assomull, a Dubai-based fashion and travel writer.