Catering to your aircraft in Dimapur.
VEMR sees charters bound for Kohima and the Naga hills. We build the menu around Nagaland's kitchen and pack it for your drawer or small oven, ready for you to re-plate and serve.
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.
Nagaland has one of India's most distinctive kitchens, and a private jet menu from Dimapur leans on it with care. Smoked pork with bamboo shoot and axone (fermented soybean) is the signature of the Naga table; because axone is strong, we seal it in its own pot so the cabin stays neutral until you decide to open it. Steamed sticky rice, boiled vegetables with king chilli on the side and river fish wrapped in leaf make an inflight menu that feels like Nagaland, not like a hotel buffet.
These local specialities are packed for the galley you actually have. Hot dishes get an Oven or Sauce apart label; cold ones are Chilled or Re-plate cold. Private jet food from Dimapur also covers lighter requests: fresh tropical fruit, tea from the Assam and Naga hills, and plain grilled chicken or paneer for guests who prefer a milder plate. In Dimapur, Nagaland, the aim is a menu that tastes of the region without filling the cabin with smoke or fermentation.
For guests from outside the state, we offer the Naga plate in a gentler version: chilli served as a side, axone optional, smoked pork replaced by steamed chicken on request. Private jet platters, gourmet inflight meals and private jet snacks all follow the same logic: one local dish, one familiar option, nothing that breaks the cabin.
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.
Dimapur Airport sits at 487 ft in the plains of Nagaland, the gateway most Naga hill-state trips begin from, and it shapes how private jet catering is planned here. Food for VEMR flights is built around what travels well from a Naga kitchen: smoked meats, steamed rice, fermented condiments sealed apart. We handle inflight catering and aviation catering for the aircraft, and executive jet catering for the cabin. For official parties we also supply diplomatic flight catering, and cabin crew meals are boxed for the flight deck and the back.
Business jet catering at Dimapur usually begins with a short brief: who is flying to Nagaland, which aircraft, how many guests. Corporate jet catering and VIP flight catering follow the same route, with a private jet chef writing a bespoke menu for the galley. Charter flight catering gets luxury inflight catering when the party asks for it, with each tray labelled by seat.
State visits to Nagaland arrive with their own rules. For government flight catering at DMU we agree the menu with the protocol officer, keep a record of each box, and deliver quietly to the aircraft. Head of state flight catering and VIP aviation catering use the same discipline, as does any state visit aircraft catering.
In Nagaland the diet question is mostly about hidden chilli, fermented soybean and pork, which appear in many dishes without announcement. At Dimapur we cook kosher, halal, vegan, gluten free and allergen free special meals in separate preparation, with each box marked by seat and restriction. Kids meals are mild by default, and any special meals request is confirmed before the slot, not at the aircraft door.
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.
On a Nagaland turnaround the crew eats fast and last. We provide crew meals on request, flight crew meals that survive a short wait, pilot meals in separate trays, and crew catering matched to the galley. Cockpit meals travel as crew meal boxes with seat tags, and different meals for pilots are available as required.
FBO catering at Dimapur is delivered to the apron by your handling agent's arrangement. Catering delivery to the FBO or the general aviation terminal is confirmed with ground handling catering staff, and handling agent catering follows the airside access rules.
Aircraft provisioning at Dimapur depends on the type: a light or midsize jet takes galley catering through the cabin door, while larger airliners used for VIP trips may need a high loader. Airside catering delivery is arranged through your handling agent, who controls apron access, so give us the tail, the aircraft type and the galley configuration before we pack.
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.
Airport catering at Dimapur serves a state with few airfields, so the apron is calm and handover is straightforward. General aviation traffic comes for hill-country business, and FBO services and ground handling services are managed through the agent.
Dimapur works as a business aviation hub for Nagaland. Inflight catering, in-flight catering and aviation catering follow seasonal rhythms, with monsoon and festival weeks being busiest. Business aviation catering and executive jet catering are common, diplomatic flight catering is occasional, and cabin crew meals ride on every order.
Customs in India regulate food imports, including animal products, fruit and vegetables. At Dimapur, foreign galley stock may be removed on arrival, so most operators order locally. Ask your agent about declaration.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at VEMR, our 7 guests wanted a cold lunch with cheese and fruit, organised sensibly around a revised passenger count. When comparing aviation catering companies, I would look closely at galley preparation after this experience. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing.”
“On this departure from DMU, 10 passengers had chosen vegetarian wraps and colourful salads, and a small galley worktop needed to be reflected in the order. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The canapés went straight to the right colleague instead of circulating between several people during the turnaround. Our brief for flight catering was met with a sensible plan for crew briefing.”
“My order at Dimapur Airport covered a cold lunch with cheese and fruit for 9 guests, with a practical service plan needed because of different crew meal preferences. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I appreciated the emphasis on final order confirmation throughout the flight catering services arrangements.”
Special meals have their own lines on the quote. Kosher, halal or allergen free dishes from Dimapur are costed individually, and you see each line before confirming. Orders placed late or changed late are still handled, and billed as any other order.
Short answer: send the tail, slot and menu as early as you can, and the agent will clear us in. Dimapur has a quiet apron, so access is simple, but only the agent can approve it. Orders that arrive late are still accepted.
Customs treat sealed commercial meals more easily than loose items. At Dimapur we recommend ordering locally, since imported produce may be confiscated. Your handling agent can confirm what applies on the day.
Bringing food is possible, though it may be checked by security and customs. For a government flight, the protocol office usually approves the menu first. We pack to that menu, with seat numbers and no names on the labels.
No. The catering is not part of the private jet charter contract: it is a separate order with its own invoice. For a dawn departure from Dimapur we pack the evening before and hand over at the aircraft on the agreed slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
