Catering to your aircraft in Dhaka.
In Dhaka, rain decides the slot before the menu does. Tell us the aircraft and the guests; we pack hilsa, biryani or a cold plate to wait in the drawer.
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.
Dhaka Division sits on the delta, and its private jet menu leans on river fish, mustard, lentils and fragrant rice. An inflight menu built from local specialities starts with what the galley can finish: a hilsa in mustard sauce travels well when the sauce comes in its own pot and the fish is re-plated cold or finished in the oven. Private jet food from Dhaka is rarely bland, so we pack spice levels separately and mark them by seat number. Private jet platters carry seekh kebab, bhuna, cucumber salad and fresh herbs, while gourmet inflight meals can follow with a plain khichuri for guests who want something gentle after a long day. Private jet snacks from the Dhaka Division table include chotpoti, roasted nuts and sliced seasonal fruit such as mango or lychee. These local specialities arrive labelled, sealed and ready to serve from the drawer.
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.
Tejgaon sits inside the dense grid of Dhaka, a small field where business aircraft share the apron with state and general aviation traffic. Private jet catering here follows the same logic as the terrain: compact, planned around the galley you actually have, and handed over by your handling agent. For a long sector out of Dhaka, inflight catering means a hot course for the first service and a cold one in the drawer for the second. Cabin crew meals ride in their own boxes, marked CREW, so nobody opens a guest tray by mistake.
Who flies from Tejgaon? Corporate teams, visiting delegations and charter groups. Business jet catering is built around what the galley can finish: a private jet chef writes a bespoke menu, corporate jet catering stays simple, and VIP flight catering or charter flight catering adds fish or lamb when the seat plan allows. Luxury inflight catering here is local, sealed and labelled.
Government flight catering at Tejgaon is arranged through protocol, not the kitchen. Head of state flight catering and VIP aviation catering are handled by a named team with traceable ingredients and quiet delivery. State visit aircraft catering in Dhaka is confirmed with your handling agent before the aircraft lands.
Dhaka's table is built on rice, lentils, fish and mustard oil, so the allergen map here is specific: fish stock, ghee, peanuts and wheat flour hide in places a visitor does not expect. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and sealed in a separate box, marked by seat number. Halal is straightforward in Dhaka; kosher and kids meals are planned with the handling agent in advance of the slot.
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.
For the crew in Dhaka, we offer crew meals on request, billed with the order. Flight crew meals travel in sealed boxes, pilot meals are cooked separately, and crew catering can be planned for a long turnaround at Tejgaon. Cockpit meals stay simple; crew meal boxes are labelled by role; different meals for pilots are provided when the operator asks. Cabin crew meals are packed beside the guest order but never mixed with it.
At Tejgaon, FBO catering runs through your handling agent. We coordinate catering delivery to the FBO, comply with general aviation terminal access and keep ground handling catering tidy: one crate, one label, one handover. Handling agent catering is arranged by phone or email.
Whether Tejgaon needs a high loader comes down to the airframe. A light jet is loaded by hand through the cabin door, but a large-cabin jet or a VIP airliner can sit too high for that and wait for a lift at the galley door. Galley catering is cooked and packed for the ovens and drawers your aircraft actually has, and airside catering delivery is cleared with your handling agent as part of aircraft provisioning. Send the aircraft type and the galley fit, and each box is sized to match.
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.
Tejgaon is a small airport inside Dhaka, used for business and general aviation. Airport catering here is arranged with the FBO and the handling agent. FBO services and ground handling services are compact, and the field behaves like a business aviation hub for local operators.
Tejgaon sees steady business aviation traffic and occasional state flights. Business aviation catering and executive jet catering are tailored to those types, diplomatic flight catering follows protocol, and inflight catering, in-flight catering and aviation catering all adapt to the season. Cabin crew meals are packed separately.
Customs at Dhaka restricts imported fresh food, so we source locally and label every container. Your handling agent presents any paperwork, and leftovers are handled according to Bangladeshi rules.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Tejgaon Airport, where 2 guests expected a selection of petits fours and sandwiches despite a family lunch request. The main courses came from The Galley Girls in individual containers, with a packing list that matched the contents. I appreciated the emphasis on storage requirements throughout the business aviation catering arrangements. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
“One detail shaped our order at VGTJ: a tight boarding window, alongside a request for a cheese board and savoury canapés for 3 passengers. Our brief for jet catering was met with a sensible plan for final order confirmation. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“With a changing departure schedule to consider at Tejgaon Airport, we needed a practical way to serve chicken skewers with a couscous salad to 6 passengers. My main takeaway from this VIP flight catering order was the practical approach to crew briefing. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks.”
A two-service leg from Dhaka usually means one oven course and one cold course, and the invoice reflects both. How much does private jet catering cost here? It depends on which dishes you choose: biryani and bhuna sit lower than hilsa in season, and fruit plates sit lower again. Orders are billed like any other order, separately from the aircraft.
A special-meal order should arrive with the trip, not after it. Send the dietary code, the seat number and any allergens, and we cook on a separate board. Last-minute orders are handled, but rare diets benefit from early notice.
Using hilsa keeps customs simple at Tejgaon because it never crosses a border. We label each container, and your handling agent presents the paperwork if required. Ask early if you plan to bring anything fresh from abroad.
Personal food is allowed in principle, though customs rules on fresh meat, fish and dairy apply. Add the wet-season delays at Tejgaon and ordering from us is simpler: we adjust the menu to the weather and the slot.
Not on its own. Charter pricing does not include catering at Tejgaon; the meal is a separate order. The handling agent controls airside access, so the delivery is cleared through them before the aircraft arrives.
Tail, pax and diets — a flight attendant takes it from there, day or night.
