Catering to your aircraft in Ghaziabad.
A military apron, a civil terminal and a steady flow of corporate flights: that is VIDX. Our crew-run kitchen packs trays by seat and delivers them to your handling agent at Hindon.
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.
Ghaziabad sits in western Uttar Pradesh, and the local table leans on north Indian home cooking that survives a galley well. A private jet menu for Hindon can take dal makhani, paneer tikka, kebabs, biryani and a good chaat. The inflight menu keeps gravies in a sealed pot, breads wrapped for the oven, and chutneys packed apart. Private jet food from this region is vegetarian-friendly by default, so vegetarian guests rarely need a special request.
Local specialities from Uttar Pradesh and the Delhi region translate well to altitude: slow-cooked dal, tandoor-style paneer, galouti kebab, pulao and jalebi for dessert. Our private jet menu for Ghaziabad keeps the sauce apart, the bread wrapped and the rice loose. Seasonal fruit from the region, mango in summer, citrus in winter, shapes the inflight menu. Private jet platters, gourmet inflight meals and private jet snacks all draw from this kitchen logic.
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.
Hindon is an Air Force Station that also receives civil traffic, so every tray here crosses a security check before it reaches the apron. Private jet catering at VIDX is cooked and packed by former VIP flight attendants, sealed, and handed over through your FBO or handling agent. Inflight catering for a Gulfstream or a Citation follows the same rule: the galley you have decides the dish. In-flight catering for state and diplomatic movements gets a menu cleared first. Aviation catering and business aviation catering here suit executive jet catering for Delhi NCR trips, diplomatic flight catering when a mission uses the field, and cabin crew meals boxed separately.
Who flies out of Hindon? Executives going to Mumbai or abroad, charter groups, owners on their own tail. Business jet catering and corporate jet catering start from the aircraft type. VIP flight catering and charter flight catering are written to the cabin, luxury inflight catering to the guests, and a private jet chef builds the bespoke menu.
Hindon is an Air Force Station, so official movements are part of its daily life. Government flight catering and head of state flight catering here run through protocol: menus cleared first, named team, no labels beyond seat numbers. VIP aviation catering and state visit aircraft catering stay discreet.
Much north Indian food is vegetarian, which helps. Vegan and gluten free meals still need checking for ghee and wheat. Kosher and halal are prepared and sealed, special meals and allergen free dishes are boxed apart, and kids meals are packed separately.
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 at Hindon often turn around on an apron with little ground support, so crew meals are packed to be eaten by hand. Flight crew meals and pilot meals are labeled CREW, crew catering is ordered with the trip, cockpit meals travel in sturdy boxes, crew meal boxes close securely, and different meals for pilots are available on request. Cabin crew meals are ordered and invoiced like the rest of the trip.
FBO catering at Hindon is handed over where the aircraft is, through the FBO or your handling agent. Catering delivery to the FBO is coordinated with the general aviation terminal staff, ground handling catering follows the apron rules of an Air Force Station, and handling agent catering is arranged against your slot.
A narrowbody or a large business jet may need a high loader at the door. Galley catering is packed to the oven and the drawer, airside catering delivery follows apron access at VIDX, and aircraft provisioning is planned with your handler.
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.
Hindon Airport sits in Ghaziabad, Uttar Pradesh, and serves as an Air Force Station with civil use. Airport catering here means working around military access. General aviation traffic is the main civil activity, and FBO services and ground handling services are arranged through your handler.
Hindon works as a business aviation hub for the eastern Delhi region. Inflight catering and in-flight catering for corporate flights, aviation catering for operators, and business aviation catering for brokers all run from the same method. Executive jet catering suits owners on their own tail, diplomatic flight catering suits official missions, and cabin crew meals are ordered with the trip.
Indian customs regulate food entering the country, mainly animal and plant products. Meals prepared and sealed at Hindon are not imported, so the rule concerns what the aircraft carries in. Your handler at VIDX can confirm the current position.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Hindon Airport / Hindon Air Force Station: poached fish with steamed rice for 6 guests, organised with a short ground stop in mind. My main takeaway from this charter flight catering order was the practical approach to catering handover. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”
“Nothing about the 11 guest order at VIDX called for excess complexity: just a cheese board and savoury canapés and sensible planning for different crew meal preferences. I appreciated the emphasis on meal organisation throughout the private jet food arrangements. I asked The Galley Girls for the starters in sealed meal containers, with garnishes supplied separately for plating on board. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Working around a late menu amendment at HDO, I asked for roasted chicken and seasonal vegetables in portions appropriate for our 4 passengers. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks. I would discuss private jet meals with them again, especially when galley preparation needs careful coordination.”
Quotes here are built from the menu, which means the slot matters only through what guests eat at that hour. Night flights lean to hot dinners, dawn flights lean to breakfast boxes. We price what you pick for Hindon and invoice it like any other order.
Timing here depends less on the airport than on the ingredient. A regional classic is quick to arrange; an imported cheese is not. Last-minute orders are handled, and a short message with your slot and one local product gets the order moving.
Indian rules on food entering the country apply to what you carry on board, not to what we hand over locally. A changed passenger count is easy to absorb: tell us the new number and we adjust trays and boxes. International arrivals should still check the destination's import rules for leftover food.
Yes, guests may carry food, though a return-leg order from VIDX tends to be cleaner. We pack and label by seat, and nothing needs declaring that was prepared and sealed here.
Not part of the charter: the operator sells the flight, we sell the food. The length of the turnaround at Hindon decides how we organize the handover, not whether the order exists.
Tail, pax and diets — a flight attendant takes it from there, day or night.
