Catering to your aircraft in Mumbai.
VABB runs hard from the first morning bank to the late widebody departures, with humidity that tests every lid. We cook for that, and pack for the aircraft you fly.
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.
Maharashtra eats from two coasts at once, and a private jet menu built for Mumbai starts there. The inflight menu draws on Konkan fish, coconut and kokum, and on the city's own bhaji pav and vada pav, reworked as private jet food that travels. Local specialities such as Bombay duck, pomfret in green masala and Parsi dhansak need a sauce kept apart and a chilled finish, so they survive a galley with one small oven. Private jet platters of Mumbai sandwiches, kebabs and fresh Alphonso mango in season make gourmet inflight meals that read as Maharashtra, not as a generic tray. Private jet snacks run to chivda, chikki and roasted cashew. All of it is packed for the aircraft and passed to your handling agent at BOM.
Mumbai is Maharashtra's kitchen window, and the private jet menu follows it. A good inflight menu here pairs Konkan seafood with the vegetarian thalis of the Deccan; private jet food is built around coconut, tamarind and fresh coriander rather than heavy cream. Local specialities include Koliwada prawns, Bombay sandwich and puran poli, each decided by how it behaves when re-plated. Private jet platters bring tandoori kebab, seekh and mezze for a table of eight; gourmet inflight meals add a plated pomfret or a lamb curry with the rice in its own box. Private jet snacks cover roasted nuts, dry fruit and khakhra. Maharashtra's monsoon season changes what is best in the market, so the menu shifts with 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.
Mumbai's single runway system at VABB never really sleeps, and neither does the galley work around it. Private jet catering at Chhatrapati Shivaji Maharaj International means Konkan seafood, Parsi dishes and coastal spice built to survive a cabin, while inflight catering for a night slot is packed for the FBO. Aviation catering here is shaped by Indian customs and by monsoon humidity on the apron. For business aviation catering, executive jet catering or diplomatic flight catering, the brief starts with the aircraft and the delegation. Cabin crew meals are ordered with the same sheet, in-flight catering for the flight deck included.
A business jet catering brief at Mumbai usually starts with the cabin: wide, ten to twenty guests, one small oven. Corporate jet catering here leans on Maharashtra produce and a private jet chef who builds a bespoke menu around it. VIP flight catering, charter flight catering and luxury inflight catering use the same order sheet.
When a delegation lands at BOM, the protocol office and your handler decide who inspects what. Government flight catering, head of state flight catering and VIP aviation catering follow that route, with state visit aircraft catering packed in sealed boxes.
Indian kitchens already cook vegetarian, Jain and halal as everyday food, but allergens still hide in Mumbai's chutneys, ghee and peanut-based snacks. Kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and boxed apart, marked by seat. Special meals for children are plain and salt-light, and kids meals travel in their own labelled box.
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 VABB, crew meals are added on request and billed like any dish. Flight crew meals travel in crew meal boxes, pilot meals are packed as different meals for pilots, and crew catering for the cockpit meals stays one-handed: sandwich, fruit, a box that closes.
At Mumbai, FBO catering is handed to your handling agent at the general aviation terminal. Handling agent catering and ground handling catering follow your slot, and the catering delivery to the FBO is the last link before the apron.
At BOM the aircraft decides how the food loads. A wide-cabin aircraft on the ramp is served by high loader, with galley catering lifted to the main deck door and the airside catering delivery coordinated with your handling agent; a light jet is carried up the stairs in cooler boxes. Tell us the type, and aircraft provisioning follows the galley that is actually on board.
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.
VABB is the country's second-ranked airport, with a general aviation terminal and a crowded ramp. Airport catering has to respect that rhythm, with orders cleared through customs and handled at the FBO.
BOM is a business aviation hub where general aviation and FBO services sit beside a heavy commercial schedule. Inflight catering, in-flight catering and aviation catering are part of ground handling services here, and business aviation catering and executive jet catering follow the same path. For a delegation, diplomatic flight catering is cleared with your handler first, and cabin crew meals are ordered alongside the same sheet.
India restricts food imports, so catering for outbound flights at BOM is sourced locally and declared with the order. Customs inspect trays, and your handling agent manages the paperwork.
Average rating from the cabin crew and pilots we cater for.
“On this departure from VABB, 6 passengers had chosen a light pasta dish with grilled vegetables, and several individual meal preferences needed to be reflected in the order. This experience of private jet food gave us a useful reference for managing meal organisation on another departure. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“Nothing about the 12 guest order at BOM called for excess complexity: just yoghurt pots and fresh berries and sensible planning for a family lunch request. The breakfast portions came from The Galley Girls in individual containers, with a packing list that matched the contents. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need. I would discuss private jet meals with them again, especially when portion planning needs careful coordination.”
“Packing vegetarian wraps and colourful salads for 7 passengers at Chhatrapati Shivaji Maharaj International Airport needed careful thought, especially given a tight boarding window. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the salads properly before the passengers were ready for the next part of the service. This experience of private jet menu gave us a useful reference for managing written menu details on another departure.”
Customs is the first line of the quote at BOM. Because imported fresh food is tightly controlled, we cook from local product, and the price moves with what the Mumbai markets offer. How much does private jet catering cost depends on seasonal fish, number of guests and service style; it is quoted per order, not per tray.
Government flights at VABB move through a protocol office before the kitchen. A short, early message with count and dietary needs keeps the lead time easy, and last-minute orders are handled if numbers change.
Customs at Mumbai does not close for a night departure, but it does need your handling agent present. Outbound catering is declared with the order and delivered airside, so the crew finds it ready at the aircraft.
Food you carry is subject to India's customs, and fresh items are the first to be held. Local sourcing avoids that, and gives you a menu with a real Mumbai product, such as Bombay duck or Alphonso mango, rather than a generic tray.
A late change in guests does not move the charter, because catering was never in it. Mumbai orders are billed like any order, and a count that grows or shrinks is re-portioned for the galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
