Catering to your aircraft in Agatti.
A coral strip in the Arabian Sea, Agatti serves business jets on beach-day charters and quiet official visits. We plan the menu around the galley, the slot and what the island can actually supply, and the handover is at your FBO.
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.
Agatti sits in Lakshadweep, and the table here is the lagoon's: skipjack tuna, coconut in every form, banana chips and the small sweet halwa the islands are known for. The menu we write for Agatti starts from the lagoon and works outward. Our inflight menu is built from Lakshadweep fish and coconut, packed for a galley rather than a restaurant: tuna masala that finishes in the oven, coconut rice chilled and re-plated, and sauces in separate pots. Private jet food from the islands travels well when it is kept simple, and these local specialities are the reason guests ask for Lakshadweep rather than a generic menu. Private jet platters of grilled fish, fresh fruit and coconut-based sweets suit the short beach-day flights this strip sees, and gourmet inflight meals can be plated for a long leg back to the mainland. Private jet snacks are banana chips, roasted nuts and coconut bites that survive turbulence. Every dish for Agatti is cooked on the mainland rules for cold-chain handling and handed over at the FBO.
Lakshadweep cooking is fish, coconut and very little else, and that is the strength of a private jet menu for Agatti. Skipjack tuna is the staple, usually dried or made into a dry masala, and coconut appears in milk, oil, grated or fresh. We write the inflight menu around those local specialities and keep the private jet food honest to the islands: a chilled tuna salad with coconut dressing for the outbound, a hot fish curry with sauce apart for the return. Private jet platters carry fresh tropical fruit and grilled catch, gourmet inflight meals are plated for the cabin by your crew, and private jet snacks are banana chips, jaggery bites and nuts. Lakshadweep produce is sparse, so we plan the sourcing early and tell you plainly what is seasonal.
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.
Agatti's runway fills most of a thin coral island in Lakshadweep, and everything an aircraft carries off it has to be provisioned on the way in. That shapes private jet catering here: cold, sealed and built for a galley that gets no help on the ground. Our inflight catering, in-flight catering and aviation catering for business aviation catering charters, executive jet catering and diplomatic flight catering sorties follows the same logic, and cabin crew meals are boxed and marked separately. Everything is cooked by former VIP flight attendants and handed over at the FBO or by your handling agent.
Business jet catering at Agatti usually serves a small party on a lagoon-day charter out of Kochi: corporate jet catering for a handful of guests, VIP flight catering for owners, charter flight catering for operators. Luxury inflight catering here is simple and fresh, built by a private jet chef around a bespoke menu of fish, coconut and fruit. The galley is small, so dishes are sized to the oven and the drawer.
Government flight catering at Agatti serves official visits to Lakshadweep and flights carrying administrators and dignitaries. Head of state flight catering and VIP aviation catering are planned with the protocol office, and state visit aircraft catering is cleared before anything is cooked. Discretion and traceability matter more than variety on a small island.
Fish, coconut and spice pastes carry the allergens at Agatti: coconut milk in the curry, fish in the masala base, nuts in the sweets. Special meals are planned around that. Kosher, halal, vegan, gluten free, allergen free and kids meals each get their own board and sealed pack, marked by seat number rather than guest name.
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.
With almost no restaurants near the apron, crews at Agatti rely on crew catering ordered with the trip. Our crew meals, flight crew meals and pilot meals are boxed and labelled CREW, and cockpit meals are easy to eat one-handed. Crew meal boxes can carry different meals for pilots, and everything is on request and invoiced with the order.
Handover at Agatti is through the FBO or your handling agent at the general aviation terminal. FBO catering and catering delivery to the FBO follow your slot, and ground handling catering is coordinated with the handling agent so the trolley reaches the aircraft. Handling agent catering is simple at a small field.
Agatti sees small and mid-size business jets, so most galley catering goes through the cabin door or a small hold hatch rather than a high loader. If your aircraft needs airside catering delivery to a wider door, tell us the type: we plan aircraft provisioning around how the door opens and what the galley can actually hold.
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.
Agatti Airport is the only airport serving the Agatti island group in Lakshadweep. As airport catering goes, it is simple: one runway, a small terminal, and general aviation traffic that is occasional but real.
Agatti is a quiet business aviation hub for island charters and official visits. FBO services and ground handling services are limited, so inflight catering and in-flight catering are provisioned from outside, aviation catering is planned early, and business aviation catering for operators follows the same path. Executive jet catering suits owners, diplomatic flight catering suits official visits, and cabin crew meals are packed apart.
India's customs rules apply to food on aircraft, and Lakshadweep adds its own permit rules for visitors. We plan the order with those in mind, pack everything sealed, and tell you early if a product is restricted.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at VOAT, we needed roasted vegetable bowls with separate dressings divided into 3 portions suitable for two separate meal services. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. For our team, the strongest part of their inflight catering services was how they handled written menu details. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations.”
“A request for a mezze selection with flatbreads, 5 passengers, and several individual meal preferences: that was our brief for the departure at AGX. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls suggested clearly marked packs for the salads, and that choice worked well with our storage arrangement. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes.”
“Small packing details became important at Agatti Airport: our 5 passengers wanted a seafood starter and warm vegetable sides, and we had a late menu amendment. When comparing inflight catering companies, I would look closely at written menu details after this experience. I asked The Galley Girls for the starters in divided catering boxes, with garnishes supplied separately for plating on board. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
If the turn is tight, we plan for sealed cold service and snack boxes, which price lower than a hot multi-course. If you have time on the ground, a hot fish dish finished in the galley oven is possible. Both are quoted per menu, never per airport.
Because Agatti has a thin local supply, we source early where we can and say plainly what is seasonal. For a long sector with two meals aboard, a hot first service and a chilled second one work best. Last-minute orders are handled, and we tell you if a dish is not practical.
India restricts some foods on aircraft, and Agatti's monsoon season can move the slot. Both are planned together: sealed packs, clear labels, and a menu that still works if the departure shifts. Your handling agent sees the paperwork at the FBO.
Agatti is small and supply is limited, so crews on a long duty day often order boxed meals rather than carry their own. Customs rules on imported food apply, and your handling agent can confirm what is allowed.
No, catering sits outside a private jet charter. If the aircraft arrives at Agatti empty and leaves again, order crew meals only. If guests join, order the full menu. Both are separate orders.
Tail, pax and diets — a flight attendant takes it from there, day or night.
