Catering to your aircraft in Shindand.
A 3,773 ft airfield changes how a galley behaves, and the food has to be packed for it. We deliver to the aircraft at Shindand, with the dishes labelled by seat.
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.
Farah Province has its own table, and the private jet menu we build for Shindand follows it. The inflight menu leans on what travels well in a galley: pulao with carrots and raisins, bolani flatbread, kebab, and dried fruit and nuts for private jet snacks. Private jet food from this region is generous with rice, lamb and fresh bread, so private jet platters are portioned by seat rather than by dish. Gourmet inflight meals can keep the local specialities and still suit a small galley oven. Each local speciality is packed with its sauce, garnish and bread kept apart, so the cabin crew re-plates in the galley without improvising. Farah Province dried fruit and walnuts also make dependable private jet snacks for a long leg.
The private jet menu for Shindand starts with what the plateau grows and cooks: lamb, rice, flatbread, yoghurt, dried apricots, raisins and nuts. An inflight menu built on these local specialities needs little reheating and travels well, which is why we use them for private jet food at OASD. Private jet platters of kebab, rice and salad are laid out for service from the galley, while gourmet inflight meals add a braised dish for guests who want something hot. Private jet snacks from Farah Province, mostly dried fruit, nuts and bread, suit the crew too. Everything is packed by seat so the galley stays orderly.
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.
Shindand sits on a high plateau in Farah Province, 3,773 ft above sea level, and a galley that cooks at that altitude behaves differently from one at the coast. Private jet catering at Shindand Air Base (OASD / OAH) is cooked and packed for the oven your aircraft actually carries. Inflight catering, in-flight catering and aviation catering for business aviation catering requests here are coordinated with your FBO or handling agent. Executive jet catering and diplomatic flight catering are handled with the same discretion, and cabin crew meals can be added to the order on request.
At OASD, business jet catering, corporate jet catering, VIP flight catering and charter flight catering all begin with the aircraft type and the galley. Our private jet chef proposes a bespoke menu around local ingredients, and luxury inflight catering is kept simple enough for the crew to finish alone.
For official movements, government flight catering here means a menu approved in advance, sealed packaging and a named contact. We handle head of state flight catering, VIP aviation catering and state visit aircraft catering the same way, with no unnecessary visibility.
Special meals at Shindand are handled by procedure: each allergen free, halal, kosher, vegan, gluten free or kids meals request is checked against the local kitchen, because bread, ghee and nuts show up in many Afghan dishes. Halal is the norm for meat here; kosher is sealed and labelled by seat.
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.
When you land at Shindand, crew meals are ordered with the trip, on request and invoiced with the rest. We pack flight crew meals, pilot meals and crew catering in boxes marked CREW, and cockpit meals are built for the jumpseat. Crew meal boxes can be split so the captain and first officer get different meals for pilots, and cabin crew meals are added when needed.
FBO catering at Shindand is handed over at the aircraft through your handling agent. Catering delivery to the FBO, or to the general aviation terminal, is arranged with ground handling catering rules in mind, and handling agent catering stays on one clear order.
Shindand Air Base handles larger aircraft than most business aviation fields, so galley catering is planned around the aircraft type: door height, whether a high loader is needed, and the galley the crew actually has. Airside catering delivery goes through your handling agent, and aircraft provisioning for a bigger cabin is packed in trolleys or boxes depending on what the aircraft carries. A change on the day does not stall the order, because late requests are taken and sorted by the same crew.
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.
OASD / OAH is a long-runway air base on a plateau in Farah Province. Airport catering is arranged ahead through the FBO or handling agent, since general aviation movements here need advance coordination, and FBO services on the ramp are limited to what that agent can arrange for your aircraft. Ground handling services are booked per movement, so the catering order is tied to the same slot.
As a business aviation hub it is quiet, which makes planning matter more. Inflight catering, in-flight catering and aviation catering are built around one coordinated order: business aviation catering for operators, executive jet catering for owners, diplomatic flight catering for official trips, and cabin crew meals and other crew meals on request. Ground handling services and FBO services stay with your handling agent; we cook and pack, and they receive at the aircraft.
Food import into Afghanistan is controlled by customs, and the handling agent is the contact for what is allowed through the gate. Because FBO services and ground handling services at Shindand are arranged per movement, we seal and itemise every pack so inspection is straightforward and the galley stays untouched.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Shindand Air Base: a tight boarding window, alongside a request for a selection of petits fours and sandwiches for 2 passengers. I would discuss airline catering with them again, especially when storage requirements needs careful coordination. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”
“We kept the passenger brief simple at OASD: a mezze selection with flatbreads for 12 guests, organised with several individual meal preferences in mind. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned. This experience of crew meals gave us a useful reference for managing crew briefing on another departure.”
“Packing a cold lunch with cheese and fruit for 11 passengers at OAH needed careful thought, especially given a changing departure schedule. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. We could finish the crew provisions as each guest was ready, rather than laying everything out at once. The crew briefing stood out more than any sales pitch about FBO catering.”
A late change in passengers changes the quote, not the process. Packaged dishes such as pulao and bolani scale by seat, while dried fruit boxes are cheap to add. You see the revised figure before anything is cooked.
Tell us both legs and we build one order. The lead time is then driven by customs and the slot rather than the cooking, and last-minute orders are handled.
Food entering or leaving Afghanistan is subject to customs and import rules, which is why delivery goes through the FBO or handling agent. A long turnaround gives room for inspection; a short one needs everything labelled by seat.
You can, but customs and the aircraft's own rules decide what stays aboard. For a long leg with two services, we usually cook one hot service and one cold, so nothing needs two ovens.
No, it is a separate order. A private jet charter does not include the food, and a weather-driven departure change is something we coordinate with your FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
