Catering to your aircraft in IAF Camp.
Landing at VOCX means an island air base, salt air and a handover that goes through your handling agent. We pack for the heat and the galley you carry.
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.
The Andaman and Nicobar Islands eat from the sea and the coconut palm, and a private jet menu built for Car Nicobar follows that. An inflight menu here leans on grilled and steamed fish, prawn curry, coconut-based sauces and tropical fruit. Private jet food has to survive humid air, so we pack the sauce apart and keep fruit whole until you cut it. Local specialities such as fish curry with steamed rice or coconut chutney travel well in a galley when plated cold or reheated in your oven. We build private jet platters, gourmet inflight meals and private jet snacks around what the island actually grows and catches, for the Andaman and Nicobar Islands and the flight you are on.
For a stop at VOCX, the private jet menu starts from the island pantry: fresh catch, coconut, banana, papaya, rice and mild spiced curries from the wider Indian table. Local specialities in the Andaman and Nicobar Islands are seafood-led, so the inflight menu keeps shellfish separate from everything else and says so on the lid. Private jet food from here is packed dry and sealed against humidity. Private jet platters of tropical fruit and cold seafood, gourmet inflight meals reheated in the galley oven, private jet snacks such as roasted nuts and banana chips: all of it written for the aircraft type and the passengers on board.
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.
Car Nicobar Air Force Base sits at 5 feet above sea level on a tropical island, and a galley loaded here deals with salt air and heat before the door even opens. Private jet catering for VOCX / CBD is built around that: sealed, chilled, labelled by seat. For the crew, inflight catering and in-flight catering mean a plan that holds on a hot apron. We treat it as aviation catering and business aviation catering for the Andaman and Nicobar Islands: executive jet catering, diplomatic flight catering and cabin crew meals ordered by phone or email, day or night.
A private jet chef writes a bespoke menu for each flight out of VOCX. Whether it is business jet catering for two executives, corporate jet catering for a small team, VIP flight catering or charter flight catering, luxury inflight catering starts from your aircraft type and ends in your drawer.
When a state visit reaches the Nicobar Islands, state visit aircraft catering follows the delegation's protocol. Government flight catering and head of state flight catering are traced, labelled and handed over quietly. VIP aviation catering here is the same service, with more care at every step.
At an island air base, dietary cards matter more than usual, because shellfish and coconut sit in most local dishes. Kosher, halal, vegan, gluten free and allergen free meals are prepared on a separate board and sealed in their own box, marked by seat. Special meals and kids meals are ordered with the rest of the menu, and we tell you where seafood or nut traces hide in local cooking.
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 catering here is a request, not a given: crew meals are ordered with the flight and billed with it. We pack flight crew meals in crew meal boxes, pilot meals and cockpit meals labelled CREW, and different meals for pilots when the policy asks for it.
On an air force base the handover is arranged with your handling agent: handling agent catering, FBO catering and ground handling catering follow base access. Catering delivery to the general aviation terminal or plane-side is agreed before the slot.
At VOCX the aircraft type decides how the food is loaded. On a light jet the galley catering goes up the stairs by hand; on a larger aircraft, airside catering delivery may need a high loader through your handling agent. Aircraft provisioning on an air force base also follows base access rules, so give us the tail and the door you will use, and we pack to the galley you actually have.
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.
Car Nicobar Air Force Base is a military airfield on the Nicobar Islands, 5 feet above sea level. Airport catering here serves occasional general aviation and business visits, and the FBO services and ground handling services on an air force base run through base access, so the pantry for your galley is agreed ahead of the slot.
VOCX is not a classic business aviation hub, yet charter and executive flights do stop here, and each brings its own request: inflight catering for the crossing, in-flight catering for a long sector onward, aviation catering sealed against humid air. Business aviation catering, executive jet catering and diplomatic flight catering all work on the island with notice on access, and cabin crew meals and crew meals are ordered the same way. Ground handling services and FBO services at a business aviation hub differ from what a naval or air force base offers, so tell us what your handling agent can arrange.
India controls food entering the country, and customs at an air force base add base access on top. Ground handling services and FBO services here follow those rules, so your handling agent tells you what can be loaded on the day. We pack sealed and labelled, with ingredients listed on every box, so the check at the apron is short.
Average rating from the cabin crew and pilots we cater for.
“Having 7 guests request a cheese board and savoury canapés at VOCX meant planning the portions carefully while accounting for several individual meal preferences. The snack boxes came from The Galley Girls in stackable containers, with a packing list that matched the contents. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Between cabin checks at CBD, I coordinated avocado toast components and breakfast fruit for 12 guests and explained our concerns about a short ground stop. When comparing inflight catering companies, I would look closely at written menu details after this experience. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Breakfast was already sorted; at Car Nicobar Air Force Base, the next request was chicken skewers with a couscous salad for 2 guests, with two separate meal services to work around. The galley preparation stood out more than any sales pitch about in-flight catering services. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
Take a long flight with two services on board: more hot dishes, more cold plates, more crew boxes. Each of those moves the figure, and so does prawns versus vegetable curry. So how much private jet catering costs from Car Nicobar is answered by a quote, built from the menu and the cabin you fly.
When rain closes a weather window late, departures here shift, and the order shifts with them. Lead time at VOCX stays simple: phone or email, any hour, and last-minute orders are handled once the slot is confirmed.
Rules apply, and labelling helps. Sealed trays with ingredients listed make customs clearance easier, and your handling agent knows the base process for the day you land, even if the crew is waiting out duty time on the ground.
A repositioning flight with an empty cabin usually needs only a few cockpit meals. Rather than carry food in and face the base inspection, order them here; it keeps the check at the apron simple.
Is catering part of a charter? No. The aircraft type and the size of its galley decide what we can pack, but food is ordered separately and invoiced on its own, whatever the charter price covered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
