Catering to your aircraft in Siliguri.
Landing at Bagdogra means tea country on the approach and a short hop to the hills ahead. Private jet catering at VEBD is packed for that rhythm: light for the climb, sealed for the return, and ready at the 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.
Bagdogra serves the northern tip of West Bengal, where tea estates run up into the Darjeeling hills and the border with Sikkim, Bhutan and Nepal is close on the map. A private jet menu built for Siliguri starts there. The inflight menu draws on Bengali home cooking and Himalayan street food: momos, thukpa, shorshe ilish when the river fish is good, and mishti doi to finish. Private jet food from this region travels well when it is planned for the galley: steamed dumplings with their dipping sauce apart, a clear Himalayan broth in a sealed pot, a cold Bengali prawn malai that needs only re-plating. Local specialities such as Darjeeling first-flush and second-flush tea, sandesh and rosogolla are packed as service items, not afterthoughts. Across West Bengal the produce changes with the season, and we buy for the week of your trip, not from a fixed list.
If your guests are headed uphill, the Siliguri table is the last proper meal before the road to Darjeeling, Kalimpong or Gangtok. Our private jet menu for Bagdogra therefore leans on what people actually want after a hill sector: a bowl of thukpa, a plate of momos with chilli chutney, Bengali fish curry with steamed rice, and mishti doi in its clay cup. The inflight menu for the way out is cooler and lighter: cold Bengali sweets, fruit from the northern plains, a chilled cucumber and mint raita. Private jet food packed here respects the heat of the plains and the cold of the hills, and local specialities from West Bengal are labelled by service step so the cabin crew can plate them without guessing. Darjeeling tea is brewed on board or packed loose for the crew.
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.
Bagdogra sits at 412 ft in the flat tea country below the Darjeeling hills, and a jet that lands here usually has Gangtok, Darjeeling or Kalimpong next on the itinerary. Private jet catering for IXB is built around that pattern: Himalayan flavours for the guests, sealed trays for the return, and a galley brief written before the aircraft arrives. Inflight catering here leans on what West Bengal grows and cooks, from first-flush tea to river fish, while in-flight catering for the climb out stays light because the hill sectors are short. Aviation catering at VEBD, from business aviation catering for corporate charters to executive jet catering for owner flights, is handed over at the FBO. Diplomatic flight catering for visiting delegations follows protocol, and cabin crew meals are packed separately on request.
A corporate group flying into Siliguri usually wants one good meal on arrival and something simple for the climb back. Business jet catering, corporate jet catering and VIP flight catering at IXB are planned that way, with a private jet chef writing a bespoke menu and luxury inflight catering for charter flight catering clients packed to the aircraft.
Government flight catering at Bagdogra supports official movements to the border districts and the hill stations. Head of state flight catering is planned with protocol before anything is cooked, VIP aviation catering is packed for traceability, and state visit aircraft catering is handed over quietly at the aircraft.
Around Siliguri, vegetarian cooking is the norm and halal food is easy to find, so special meals at VEBD start from a strong base. Kosher meals are sealed and handled apart from the beginning, vegan menus avoid ghee, yoghurt and fish sauce in the local dishes, and gluten free or allergen free plates are cooked on a clean board, with mustard oil and nut traces named on the label. Kids meals follow the same card system as adult special meals, marked by seat number and passenger restriction.
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.
Crew meals at Bagdogra are on request, ordered with the flight and invoiced like the rest. Flight crew meals, pilot meals and crew catering are packed for a short turnaround, and cockpit meals are boxed to be eaten one-handed. Crew meal boxes are labelled by seat, and different meals for pilots are cooked on request so captain and first officer never share a dish. Cabin crew meals travel in their own marked box, kept away from the guest service.
At VEBD, the FBO or your handling agent receives the order and escorts it airside. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all depend on passes and escorts arranged before the van arrives at the general aviation terminal.
Bagdogra handles mostly light and mid-size business jets, so a high loader is rarely needed, but large VIP and bizliner movements do land here for hill-station and border trips. The aircraft decides the loading: door height, galley position and whether the trolley or the cart goes in first. Galley catering is packed to the aircraft type, and airside catering delivery is coordinated with your handling agent, with aircraft provisioning agreed before the slot so the crew is not guessing on the ramp.
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.
Bagdogra is the airport for Siliguri, the commercial hub of north Bengal, and the starting point for the hill stations. Airport catering here serves a small general aviation apron, FBO services and ground handling services for business and charter traffic.
Bagdogra works as a business aviation hub for the tea country and the hills. Inflight catering, in-flight catering and aviation catering are planned for corporate and charter traffic, with business aviation catering for operators, executive jet catering for owner flights and diplomatic flight catering for visiting delegations. For the cabin crew meals, tell us the headcount and we add them to the same invoice.
Food entering India from abroad is subject to customs inspection and may be held, so menus for inbound international flights are built around local produce. Outbound meals ordered at Bagdogra are cooked and packed in India and loaded airside.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 8 guest order at VEBD called for excess complexity: just vegetable tartlets and a dessert selection and sensible planning for a short ground stop. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks. With vip inflight catering, careful attention to catering handover matters as much to our crew as the menu itself.”
“Service planning came first at IXB, with 4 passengers choosing a seafood starter and warm vegetable sides and a tight boarding window influencing our preparation. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. Our brief for private jet catering was met with a sensible plan for galley preparation. I found the sauces without searching through every box, a small detail that mattered during the final cabin checks.”
“Menu approval at Bagdogra Airport covered a charcuterie board and fresh bread for 2 guests, leaving us to organise the service around an evening cabin service. The portion planning stood out more than any sales pitch about private jet catering services. The side dishes came from The Galley Girls in compact food boxes, with a packing list that matched the contents. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
Pricing starts with one decision: which local product goes on the menu. Bengali prawn malai, Himalayan thukpa or a simple cold platter all cost differently, and we quote after the trip is described.
Bagdogra orders move easily when the guest list changes at the last minute. We re-cook to the new count, and last-minute orders are handled at VEBD whether the change comes from the traveller or the operator.
If you order a return leg from Bagdogra, the food is cooked locally and avoids import rules altogether. For inbound international flights, Indian customs can inspect or hold foreign food, so plan menus around local products.
Personal food is allowed in principle, but imported items may be held at customs. Given the turnaround and the departure slot, most crews prefer to order at Bagdogra and receive it plane-side.
No, catering sits outside the charter contract. You order it with us, and it is invoiced separately, whether the leg is short or has a full two-service plan.
Tail, pax and diets — a flight attendant takes it from there, day or night.
