Catering to your aircraft in Kunduz.
A flight into Kunduz (OAUZ) starts well before the descent, with the menu agreed and the covers counted. We cook and pack for crew, and hand over plane-side to your handling agent.
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.
Kunduz Province sits on the northern plains, and its private jet menu leans on what the region grows and bakes. An inflight menu for OAUZ starts with fresh naan, qabili-style rice, kebabs from the grill and melons in season, and private jet food from this part of Afghanistan travels better than people expect. Local specialities such as mantu dumplings, aushak and dried mulberries are packed as private jet platters and private jet snacks, with sauce apart and chilled items kept separate. Gourmet inflight meals for Kunduz are written around the galley you have: hot dishes finish in the oven, cold ones are re-plated, and every dish is marked by seat number.
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.
Kunduz Airport sits at 1,457 ft in the north of Afghanistan, and a flight attendant arriving there works with whatever the galley can hold. Private jet catering at OAUZ means local bread, dried fruit and grilled meats packed for that galley, inflight catering that travels well and aviation catering built around the type you fly. Business aviation catering for Kunduz Province runs on the same standard as everywhere else: executive jet catering for the delegation, diplomatic flight catering for the protocol office, and cabin crew meals boxed separately for the people working the cabin.
A typical business jet trip to Kunduz carries a small party, often corporate or charter. Business jet catering and corporate jet catering here start with the type of aircraft and its galley; VIP flight catering and charter flight catering are written around that. Luxury inflight catering with a private jet chef means a bespoke menu using grilled lamb, rice and fresh naan from Kunduz Province.
For official travel through OAUZ, government flight catering follows protocol, with named staff and a traced menu. Head of state flight catering, VIP aviation catering and state visit aircraft catering stay confidential from order to handover at the aircraft.
Special meals at Kunduz are handled as a procedure: kosher and halal requests are cleared before cooking, and in a kitchen built on lamb, yogurt, wheat and nuts we mark every vegan, gluten free, allergen free and kids meals tray by seat number. Rice and vegetable dishes are the natural base here, so a plant-based plate is easy, while dairy and nuts are tracked apart on the board.
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.
On a Kunduz rotation, the crew often eats on the ground leg, so we pack accordingly. Crew meals and flight crew meals come as boxed dishes, pilot meals and cockpit meals as separate items, and crew catering is ordered with the flight and invoiced as normal. Crew meal boxes are labelled by role, and different meals for pilots can be arranged on request.
FBO catering at Kunduz is handed over to the FBO or to your handling agent at the aircraft. Catering delivery to the FBO is coordinated with ground handling catering, and the handling agent catering on the apron is arranged around your slot. Access to the general aviation terminal is confirmed before the food leaves the kitchen.
At OAUZ the aircraft type decides the loading: door height, galley position and whether a high loader is needed all change the plan. For larger cabins we organise galley catering as airside catering delivery coordinated with your handling agent, and aircraft provisioning is checked against the galley layout before anything is cooked.
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.
OAUZ is a modest airfield on a high plain, used by general aviation and official flights. Airport catering, FBO services and ground handling services are coordinated with the local handling agent before you land.
Kunduz is a business aviation hub for the north of the country, mostly for official and corporate trips. Inflight catering and in-flight catering here are matched to the aircraft; aviation catering and business aviation catering are built around the galley, executive jet catering around the party, and diplomatic flight catering around protocol. Cabin crew meals are packed separately.
Afghan customs regulate what food arrives and leaves with the aircraft. At Kunduz, sealed and labelled packaging makes the clearance easy, and we tell you what to declare on the return leg.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating fresh fruit and breakfast pastries for 8 passengers at OAUZ, I needed an arrangement that considered a short ground stop. I would discuss private jet menu with them again, especially when written menu details needs careful coordination. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
“The cabin briefing at UND included 6 passenger meals, a request for a cold lunch with cheese and fruit, and instructions addressing a late menu amendment. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. I asked The Galley Girls for the breakfast portions in shallow trays, with garnishes supplied separately for plating on board. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
“Rather than an elaborate service at Kunduz Airport, our 5 guests wanted a breakfast basket with individual preserves, organised sensibly around a revised passenger count. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. My main takeaway from this in flight catering order was the practical approach to cabin service sequence.”
For a delegation leaving Kunduz, cost is set by dish choice and covers. Seasonal melon is cheaper than a full lamb service, so private jet catering is quoted menu by menu rather than from a single tariff.
Night slots do not change the lead time much: we work backwards from your departure and pack for the galley. Last-minute orders are handled at Kunduz, and the phone is answered day or night.
Afghan customs rules on food imports are the main constraint here, not the menu. Local items such as dried fruit and naan travel sealed, and we explain what goes back onboard for the next leg.
Yes, you can bring food, but a last-minute count change makes ours easier to adjust. We rework the order, relabel by seat, and keep customs declarations clean.
No: a charter into Kunduz does not carry the food with it. If the return leg is ordered from here, we plan it with the first leg and invoice both as one order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
