BA flies from and to several countries with proud curry cultures.I count in particular the chicken curries offered out of JNB amongst the few remaining glories of economy class catering — warming, aromatic, full of exciting spices. Unfortunately, these also include copious amounts of turmeric, as noticeable from the yellow coating on your hands after you've just lifted off the foil cover, about a third of which can be successfully transferred to your little paper napkin. I never seem to be able to consume any of these curries in the crowded space of an economy seat with the utensils on offer without ruining at least one item of clothing. So my question is, could turmeric not just be cut out of airline food recipes? Although I do include it myself when making my own curries at ground level, its contribution to the flavour is definitely on the subtle side. This would be one single instance of BA cost cutting that I would actually approve of.