Airline food is prepared to satisfy quite different conditions than normal restaurant food and this makes it very peculiar. The most important criteria for airlines is food safety followed by consistency and at least in economy – instant recognizability. Many ingredients such as fresh vegetables and cooking procedures are not available on flights and this drastically limits the range of food on offer.
The foods which taste best in flight are stews, fried rice and fatty fish. On the other hand, foods such as pasta, noodles, chicken and any deep-fried food item do not taste well aircraft due to reheating and inadequate on-board processing options.
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Skip the pasta! And other unsavory truths about airplane food