Catering to your aircraft in Adampur.
A flat Punjab field at 775 feet, busy with business jets in wedding season. We cook Punjabi dishes and crew meals for Adampur, and hand them over through 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.
Punjab eats from the tandoor and the tawa, and most of it survives a galley well. Our private jet menu for Adampur leans on that: an inflight menu of makki di roti with sarson da saag in winter, dal makhani, paneer tikka and butter chicken, packed as private jet food that re-plates cleanly.
These local specialities travel in three ways. Breads and kebabs go oven-finished, gravies come with the sauce apart, and lassi, raita and kachumber stay chilled. Private jet platters of tikka and seekh kebab sit beside gourmet inflight meals such as rajma chawal, and private jet snacks cover pakoras, samosas and dry fruit.
For Punjab in summer we shift to mango, kulfi and lighter chaat; in January the saag season takes over. Tell us the seat plan and your galley, and the Adampur menu is written around it.
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 runway at 775 feet in the Punjab plain, a military-civil field where business jets arrive for weddings and winter visits: private jet catering at Adampur is built around tandoor food that travels well. We handle inflight catering and in-flight catering for cabin and flight deck, aviation catering handed over by your handling agent, and cabin crew meals packed separately. For executive jet catering and business aviation catering alike, the menu is written for your galley, and diplomatic flight catering follows protocol.
Who flies to Adampur? Wedding parties, textile traders from Ludhiana, and business families. Business jet catering for them is a private jet chef's bespoke menu, corporate jet catering with tandoor dishes, VIP flight catering for the cabin, and charter flight catering for the repositioning legs. Luxury inflight catering stays simple: fresh, local and re-plateable.
Official flights into a Punjab air base are handled quietly. We run government flight catering with a cleared menu and sealed trays; head of state flight catering adds a traceable team, and state visit aircraft catering and VIP aviation catering are coordinated with protocol before the slot.
Punjabi cooking is already strong on vegetarian dishes, so a vegan or gluten free plan at Adampur is a matter of swapping ghee, cream and wheat breads. We cover kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals. Hidden allergens here are mostly ghee, nuts in gravies and wheat in breads; each dish is labelled by seat number and packed apart from the rest.
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.
At Adampur the crew often waits through a long wedding day. Crew meals are ordered on request and invoiced, with flight crew meals in crew meal boxes labelled CREW. Pilot meals and cockpit meals are packed for the flight deck, and different meals for pilots cover policy. Crew catering and cabin crew meals follow the same plan, a roti wrap or a rice box.
On arrival, your food goes to the FBO or the general aviation terminal at VIAX. FBO catering is a handover at the apron; ground handling catering is coordinated with the agent, and catering delivery to the FBO follows the airside access rules of the field. Handling agent catering is simply one more call.
At Adampur the aircraft type sets the loading: a light jet takes trays by hand through the door, a larger cabin may need a high loader for galley catering. We plan airside catering delivery with your handling agent and check the aircraft provisioning against your 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.
VIAX is a smaller Indian field where airport catering depends on a precise slot. The general aviation side is simple, and ground handling services are arranged with the agent rather than a large ramp team.
The Adampur rhythm is seasonal: fog in January, weddings through winter, heat in May. Inflight catering and in-flight catering adjust accordingly. Business aviation catering, aviation catering and executive jet catering share one kitchen, diplomatic flight catering has its protocol, and cabin crew meals ride along. For general aviation and FBO services, the business aviation hub role is small but steady.
India restricts imported food, so customs shape what goes on the aircraft at Adampur. Plan menus around local produce, declare anything imported, and your handling agent will explain what the customs officer on duty needs.
Average rating from the cabin crew and pilots we cater for.
“Despite a family lunch request, we wanted the 3 guests at AIP to enjoy a breakfast basket with individual preserves without a complicated cabin service. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point. I gave The Galley Girls our storage brief and asked for the salads to arrive in divided catering boxes. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“Nothing about the 4 guest order at Adampur Airport called for excess complexity: just a charcuterie board and fresh bread and sensible planning for limited fridge space. When comparing private jet catering companies, I would look closely at crew briefing after this experience. The Galley Girls grouped the main courses by service, which was more useful to us than simply receiving a list of dishes. That left time to check the salads properly before the passengers were ready for the next part of the service.”
“Passenger preferences led us to a mezze selection with flatbreads at VIAX; 2 portions were needed, with different crew meal preferences factored into preparation. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. My search for "private jet catering near me" led to a practical conversation about storage requirements.”
It depends on the menu and headcount, and on how your handling agent arranges airside access at VIAX. A tandoor platter for six costs differently from a plated four-course dinner, and we quote per menu once we know the tail and the slot.
The lead time at VIAX is driven by customs on anything arriving from abroad. Keep to local ingredients and the order stays simple; we also take same-day requests.
When a delegation flies in, customs treats foreign-sourced food and local food differently. We keep to Indian produce wherever possible and document what goes aboard.
For a dawn or night departure, carrying food from elsewhere risks missing customs checks. Our crew meals are ready for any slot.
No: catering is its own order, even on a private jet charter. We build the menu around one Punjab product, say makki di roti, and invoice it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
