Catering to your aircraft in Hyderabad.
Begumpet is a city-centre field in Telangana, and its apron fills with business jets and state aircraft. We cook for the galley you fly with and hand it over 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.
Telangana cooking is built on slow heat, tamarind, sesame and chilli, and most of it travels better than people expect. A private jet menu for Hyderabad starts with dum biryani, sealed in the handi and finished in the galley oven, with raita and mirchi ka salan kept apart. The inflight menu can add haleem in season, a rich wheat and meat stew that holds its texture for hours, and double ka meetha for dessert. Private jet food from this region is often vegetarian by default: bagara baingan, tomato pappu, gongura pickle with curd rice. Local specialities include Irani chai, Osmania biscuits and Karachi-style fruit biscuits, which work as private jet snacks in the cabin. Private jet platters at Hyderabad can mix kebab, pathar ka gosht and sheermal, with chutneys in sealed pots, and gourmet inflight meals can be plated around a single regional course so the galley has little to do. Telangana is a spice-forward region, so heat levels are marked on every dish and the sauce always travels in its own pot.
Hyderabad is a city of two tables: the Nizami kitchen of biryani, kebabs and sweets, and the everyday Telangana table of millets, sesame and tamarind. Our private jet menu draws on both, packed for a galley with one oven and little space. An inflight menu built here usually opens with a cold plate of dahi vada or sundal, then moves to a hot dum biryani or a vegetarian pulao. Private jet food in Telangana is generous with chilli, so every dish carries a heat marker and the sauce comes apart. Local specialities such as double ka meetha, qubani ka meetha and Osmania biscuits make gentle private jet snacks. Private jet platters of kebab, sheermal and pickles suit a short hop, while gourmet inflight meals can be cooked around a single regional course for a longer sector, with the Telangana region's spice level set per passenger.
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.
Begumpet sits inside the city of Hyderabad, and its general aviation apron is where business jets and state aircraft meet the Telangana kitchen. Private jet catering here means dum biryani packed to travel, mirchi ka salan in its own pot and Irani chai in a flask, handed over at your FBO. Inflight catering and in-flight catering follow the galley you fly with, and aviation catering for a long sector out of VOHY is built the same way. For a business aviation catering brief or executive jet catering, send the tail and the seat plan. Diplomatic flight catering and cabin crew meals are quoted on request, like every other order.
Corporate flights out of VOHY are often short, with a tight cabin and a single oven. Business jet catering is built for that: corporate jet catering with a hot and a cold course, VIP flight catering on request, and charter flight catering for visiting groups. A private jet chef writes a bespoke menu for luxury inflight catering, using Hyderabad ingredients that hold.
A state visit aircraft arriving at Begumpet brings a protocol file, not just an order. Government flight catering starts there, and head of state flight catering is built on the cleared menu. VIP aviation catering is handled by a named team, with state visit aircraft catering kept confidential.
Special meals at Begumpet follow the way Hyderabad cooks. Kosher and halal requests are handled as a separate preparation, and halal is the everyday standard in much of the local kitchen. Vegan is straightforward with millets, lentils and vegetable curries, but ghee, curd and cream hide in many dishes, so we watch them closely. Gluten free works well with rice-based plates, dosa and idli, and allergen free orders matter here because peanut, sesame and tamarind sauces are everywhere in Telangana cooking. Kids meals are packed mild, with the chilli kept out.
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 VOHY, the crew eats around the turnaround, so crew meals are boxed and easy to carry. Flight crew meals can be hot or cold, pilot meals are packed separately from the cabin, and crew catering is ordered with the flight. Cockpit meals are designed for a jumpseat, crew meal boxes are labelled by role, and different meals for pilots are available on request. Cabin crew meals are quoted like any other order.
FBO catering at Begumpet is handed over at the general aviation terminal, to the crew or to your handling agent. Catering delivery to the FBO is coordinated by phone or email, and ground handling catering follows the agent's access route. Handling agent catering is arranged so that the food goes airside without delay at the gate.
What the apron at Begumpet asks of the loading depends on the aircraft you bring. A light jet is loaded by hand from the car at the FBO apron, while a large-cabin or VIP-configured widebody may need a high loader and airside access arranged through the handling agent. For these aircraft, galley catering is packed in sealed carts and containers matched to the galley layout. We confirm the door height, the galley position and the access route before anything is packed. Airside catering delivery at VOHY is coordinated through your handling agent, and aircraft provisioning is planned around the actual equipment on the apron.
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.
Begumpet is a historic airport in the heart of Hyderabad, used today mostly for general aviation, VIP and government flights. Airport catering here serves business jets, charter operators and visiting delegations, and the general aviation terminal is the point of delivery.
Begumpet works as a business aviation hub for Hyderabad, with FBO services and ground handling services for corporate and government aircraft. Inflight catering and in-flight catering here follow the monsoon and the event calendar, and aviation catering and business aviation catering for the season are planned around them. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through the same route.
India's customs and food-import rules apply to what is carried on board, especially meat, dairy and fresh produce. We provision locally at Begumpet so that the aircraft leaves with food that is already cleared. The handling agent confirms the declaration if any is needed.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 7 guests, but a revised passenger count also had to be considered when organising a cold lunch with cheese and fruit at VOHY. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. My main takeaway from this airline catering order was the practical approach to galley preparation. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
“Despite a short ground stop, we wanted the 8 guests at BPM to enjoy roasted vegetable bowls with separate dressings without a complicated cabin service. For crew meals, that attention to catering handover made the order noticeably easier to manage. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly.”
“Choosing a selection of petits fours and sandwiches for 2 people at Begumpet Airport was straightforward; the challenge was making it work with a family lunch request. I appreciated the emphasis on portion planning throughout the FBO catering arrangements. The snack boxes came from The Galley Girls in shallow trays, with a packing list that matched the contents. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
The aircraft decides. A helicopter-sized galley, a mid-size jet and a VIP widebody all need different packing, and each is priced for what it carries. Private jet catering from BPM is quoted after we see the type and the service you want.
Allergen and child requests are the ones to raise early. Peanut and sesame are everywhere in Telangana cooking, so a peanut-free order is built from scratch. Last-minute orders are handled; the earlier you tell us the restriction, the easier the order.
For catering delivered to an aircraft at BPM, the agent clears the route. We pack, label and hand the order over at the FBO, and the agent takes it airside. That keeps customs on a single line of responsibility.
Not freely. Indian customs treat imported food, especially meat, dairy and plants, with caution, and anything on board that is not declared can be held. Ordering catering at Begumpet for the onward leg avoids the question.
No. Catering is not part of a charter, even a delegation or government one: you order it separately and it is invoiced on its own, like any order. We prepare a menu, you approve it, and we hand it over at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
