Catering to your aircraft in Daman.
A flat strip at 33 ft, a monsoon season and a loyal local business crowd define VADN. We cook the menu around that rhythm and hand it to the FBO, day or night, 24/7.
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.
Daman is a former Portuguese enclave on the Gujarat coast, and the private jet menu here reads like it: fish from the Arabian Sea, Gujarati vegetarian cooking, and a few bakery habits left from the colonial years. Our inflight menu for Daman starts from what the boats bring in. Pomfret, prawns and bombil are the local specialities that travel best when they are grilled or marinated and finished in your oven. For private jet food that stays cold, we plate Gujarati farsan, khakhra and fruit from the surrounding Valsad belt. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same local specialities, packed for the galley you actually fly with, and Dadra and Nagar Haveli and Daman and Diu is the region we cook around.
Think of the Daman private jet menu as a coastal one. Seafood grilled with green masala sits next to vegetarian thalis built for passengers who eat strictly vegetarian, and both are written into the inflight menu as separate lines. The local specialities that cross well in a galley are pomfret fry, prawn balchao, undhiyu in winter and mango-based sweets in season. Private jet food from this part of Dadra and Nagar Haveli and Daman and Diu is spiced but rarely heavy, which suits a short sector. Private jet platters carry the cold items, gourmet inflight meals the hot ones, and private jet snacks cover the rest.
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.
Daman Airport sits on a flat strip of coast at 33 ft, a modest terminal that sees business aircraft more than anything else, so private jet catering here is planned around a small apron, a monsoon calendar and a galley that may have no oven at all. We cook and pack it for that galley, and your handling agent receives it plane-side. Where the order allows, we place inflight catering and in-flight catering notes on the label, and our aviation catering team treats business aviation catering and executive jet catering the same way at VADN. Diplomatic flight catering and cabin crew meals follow the same rules, only with more protocol.
A typical Daman sector is a family or business party flying light. Our private jet chef builds a bespoke menu for it, and business jet catering, corporate jet catering and VIP flight catering share the same labelling. Charter flight catering and luxury inflight catering follow suit, adjusted for the oven you have.
Government flight catering at Daman means a Union Territory visit or a ministerial party. Head of state flight catering and VIP aviation catering are cleared through protocol before anything is cooked, and state visit aircraft catering is sealed and traceable from kitchen to aircraft door.
Gujarati kitchens are largely vegetarian, and many passengers flying from Daman are strict about it, so vegan, jain and vegetarian dishes are written as their own line rather than an edit of a standard plate. Kosher and halal requests are cooked as a separate preparation. Other special meals, gluten free and allergen free, with kids meals on request, are packed on a separate board and sealed, with the seat number on the lid. Seafood and peanut oil run through coastal cooking, so we ask about both before the menu is set.
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.
The crew at VADN often waits on the apron, so we pack crew meals in sealed boxes you can eat in a jumpseat. Flight crew meals, pilot meals and crew catering are on request and invoiced normally. Cockpit meals, crew meal boxes and different meals for pilots are written as separate lines.
FBO catering at Daman is delivered to the general aviation terminal and handed to your handling agent at the aircraft. Catering delivery to the FBO is coordinated with ground handling catering and handling agent catering, so the right person opens the right door.
Daman Airport handles light and mid-size business aircraft, so galley catering here usually means a trolley or boxes carried to a door at ramp height rather than a truck with a lift. If a larger type arrives, we need to know its door and galley layout in advance, because airside catering delivery then depends on a high loader being available through your handling agent. The aircraft decides the provisioning: boxes, a half-trolley or a full set of drawers. Tell us the type, and the aircraft provisioning is packed to match.
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.
Daman Airport, VADN or NMB, is a small field on the Arabian Sea coast that mainly sees general aviation. As a business aviation hub it is modest: airport catering here means short orders for a handful of passengers, handed to the FBO and your handling agent at the aircraft.
VADN works as a quiet business aviation hub, with FBO services and ground handling services kept lean. Inflight catering and in-flight catering arrive in boxes, and aviation catering, business aviation catering and executive jet catering share one brief. Diplomatic flight catering gets a protocol read first, and cabin crew meals and crew meals travel apart from the guest trays. Every order is a general aviation order, finished at the FBO.
India requires foreign food stores to be declared, and your handling agent files the paperwork at Daman. For a business aviation hub of this size the rule is simple: locally sourced meals count as domestic stores, and the crew should keep the labels for the next border.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Daman Airport, the next request was a cheese board and savoury canapés for 5 guests, with several individual meal preferences to work around. I asked The Galley Girls for the sandwiches in compact food boxes, with garnishes supplied separately for plating on board. It made a difference to have the starters ready without cluttering the galley work area during preparation. When comparing aviation catering companies, I would look closely at meal organisation after this experience.”
“With a short ground stop to consider at VADN, we needed a practical way to serve a mezze selection with flatbreads to 12 passengers. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. The snack boxes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. This experience of flight catering gave us a useful reference for managing packing arrangement on another departure.”
“An order of beef fillet with roasted potatoes for 9 people at NMB had to be organised around different crew meal preferences. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. For our team, the strongest part of their flight catering services was how they handled crew briefing. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
Ask what private jet catering costs here and we ask back who is flying. A ministerial party from the Union Territory has different needs from a family charter, and the cost reflects menus, dietary lines and packaging, nothing else.
A night slot at Daman means the handover happens when the apron is quiet. Lead time depends on the dishes, so a seafood request is easier to arrange when it comes early, and last-minute orders are still taken.
One regional product, say alphonso mango, is a good example: sourced domestically, packed in sealed boxes, handed to the aircraft. Customs rules apply at your destination, and we label every item so the crew can declare it.
Bringing outside food is allowed on private aircraft, but a changing count is exactly where a sealed, labelled order helps. We hold the extra portions as cold items so that a rise in headcount does not break the menu.
Not as a rule. Catering for a Daman charter is its own order, and for a return leg we ask for the second slot and the passenger list. Both orders are handled in one call.
Tail, pax and diets — a flight attendant takes it from there, day or night.
