Catering to your aircraft in Kabul.
Kabul sits at 5,877 ft, so the cabin air is thin and dry and guests eat lightly and drink a lot of tea. We cook and pack for your galley and hand over at the FBO, with crew meals on request.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Kabul Province grows the fruit that makes a private jet menu here worth reading: pomegranates from the Kabul valley, grapes from Istalif and Shomali, mulberries dried or fresh, apricots and melons in season. As an inflight menu, local specialities travel well when they are packed for the galley you actually have.
Afghan bread is flat naan, baked fresh and sold by weight, and it behaves in a drawer: wrap it, keep it away from steam, re-plate warm. Private jet food from Kabul often starts there, with kebab, rice with carrot and raisins, and a yoghurt side kept chilled and separate. The local specialities that fly best are the ones with a clear service step.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
A winter morning on the ramp at OAKB is cold enough to matter for anything chilled or sealed. Private jet catering for Kabul is written around that: insulated boxes, sauces apart, a cold lunch that goes straight to the drawer. Our inflight catering and in-flight catering for the airfield run through your FBO or handling agent, and aviation catering for business aviation, executive jet catering, diplomatic flight catering and cabin crew meals sit in the same order.
At Kabul, business jet catering and corporate jet catering follow the aircraft and the seat plan. VIP flight catering and luxury inflight catering for charter flight catering into OAKB are written by a private jet chef, with a bespoke menu built around Afghan fruit, bread and rice. Tell us who flies and how they eat, and we write the menu from there.
Before a pan is lit, the protocol office signs off every dish of government flight catering for Kabul. Head of state flight catering and VIP aviation catering for state visit aircraft catering into OAKB are handled by a named team with traceable ingredients, and the menu is signed off by whoever owns the programme. Discretion and clarity matter more than variety.
At Kabul, a kosher meal stays sealed in its container and reaches the cabin in the carrier it left the kitchen in. Halal is the standard here for lamb and chicken. Vegan, gluten free and allergen free plates are marked by seat, and nut-heavy local sweets are kept off any allergen free tray. Kids meals are simple rice and chicken, mild and without chilli. All of these special meals are confirmed against your passenger list before cooking.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals at Kabul are a catalogue item, ordered on request and invoiced like the rest of the order. A cold cockpit at OAKB calls for flight crew meals that can be eaten with one hand: rice and kebab boxes, naan, fruit. Pilot meals and cockpit meals can differ by seat, and we label them by seat so the captain and first officer are never served the same dish; ask for different meals for pilots when the operator policy requires it. Crew catering also covers a long wait on the ramp, with a flask of hot tea and crew meal boxes that hold their heat in the carrier.
FBO catering at Kabul is handed over through the FBO or your handling agent, and the general aviation terminal at OAKB is where the boxes meet the crew. Ground handling catering and handling agent catering depend on airside access, so we send the packing list ahead. Catering delivery to the FBO is arranged to match your slot.
Kabul sees a mix of types, from light jets to larger VIP and government aircraft, and the aircraft decides the galley. Galley catering is packed for the oven and drawer layout you give us, and airside catering delivery is coordinated with the handling agent at the door. For a larger cabin, aircraft provisioning includes a high loader request via the FBO, so the boxes arrive in the order they will be unloaded.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
OAKB is Afghanistan's primary airport and the gateway to Kabul Province. General aviation and business aviation hub traffic share the field with larger movements, so airport catering depends on clear access through the FBO services and ground handling services. Winters are cold and summers are dry, and both change what we pack.
Kabul's inflight catering is shaped by altitude and weather: thin dry air at 5,877 ft, cold ramps in winter, hot ramps in summer. In-flight catering for a private jet here is packed to suit, and aviation catering and business aviation catering are ordered through one request. Executive jet catering, diplomatic flight catering and cabin crew meals are all available from the same menu.
Afghanistan applies its own import rules to food, and alcohol and pork products are not permitted in the way they are elsewhere. Customs inspect what arrives on board, so the handling agent is the contact for clearance. Ordering locally for the leg avoids carrying restricted items through the airport.
Average rating from the cabin crew and pilots we cater for.
“The 5 passenger portions of mushroom risotto and a green salad were the easy part; managing several individual meal preferences at OAKB took more planning. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. The snack boxes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. The order made FBO catering feel manageable because the final order confirmation had been considered beforehand.”
“An order of mushroom risotto and a green salad for 3 people at KBL had to be organised around several individual meal preferences. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. For our team, the strongest part of their airport catering was how they handled final order confirmation. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“Several practical details needed attention at Kabul International Airport, with beef fillet with roasted potatoes requested for 5 guests and several individual meal preferences to accommodate. For inflight catering, that attention to galley preparation made the order noticeably easier to manage. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
Two orders for Kabul can differ widely in price: a four-seat light jet with fruit and naan, or a long-range VIP cabin with lamb, rice and sweets. The galley is what decides it. Send the aircraft type and we build the private jet catering quote around what the galley can actually do.
For a kosher, halal, allergen or child request, tell us when you book, because a sealed kosher container or a verified allergen free plate needs sourcing and checking. Last-minute orders are handled, and the first thing we confirm is the diet and who it is for.
At OAKB, customs and airside access are the handling agent's job, not ours. We send the list of what is in each box ahead, the agent clears the delivery and passes it to the aircraft. Tell us who your handling agent is and we work with them directly.
Customs here can inspect any food you carry in, and some categories are not permitted. Crews arriving at OAKB with a stocked galley sometimes find the fresh produce discarded. A local order delivered through the FBO sidesteps that.
Catering on a government flight to Kabul is ordered and invoiced on its own, not folded into the charter price. A delegation usually has strict protocol, so we clear the menu with the person who owns it before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
