Catering to your aircraft in Hubballi.
Hubballi is a quiet terminal with a steady stream of corporate turboprops and light jets. Our former flight attendants write the order around your galley and the Karnataka palate, and hand it to your handling agent.
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.
North Karnataka eats differently from Bengaluru, and a private jet menu from Hubballi should show it. Jowar rotti, the flat millet bread of the Dharwad belt, is the base of many local meals and travels well wrapped dry, so it stays on the private jet platters beside a chilled yoghurt chutney and a pot of ennegai, the stuffed brinjal curry. Byadgi chilli gives the cooking its colour rather than its heat, and our chefs adjust it for guests who want the local flavour without the fire. The inflight menu leans on shenga holige, a peanut-stuffed sweet flatbread, and Dharwad pedha, the caramelised milk sweet the city is known for, which is a good gift item for private jet snacks. Local specialities like these make gourmet inflight meals feel tied to Karnataka. For private jet food at Hubballi we keep the rice, the sambar and the curries in separate containers so the galley can re-plate them clean.
A private jet menu for Hubballi starts with what Karnataka plates look like at home: a rotti, a spiced curry, a salad of onion and cucumber, a sweet to finish. We build private jet platters from that structure, with Dharwad pedha and shenga holige as the sweet course and jowar rotti as the bread. Gourmet inflight meals can be vegetarian by default, since much of the regional table is, and local specialities such as ennegai and khara bhath fit the galley well because they hold their shape. For private jet snacks we pack roasted groundnuts, mirchi bajji kept dry, and fruit from the Karnataka markets. The inflight menu is written per flight, never copied, and the private jet food leaves the kitchen marked by seat.
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.
Most trips into VOHB are short business sectors across Karnataka, so the galley is often a drawer and a small oven. We write private jet catering around that: chilled plates, hot dishes with the sauce in its own pot, and snacks that survive a quick hop. Our in-flight catering and aviation catering teams brief the handling agent on the delivery, and our business aviation catering covers diplomatic flight catering when a delegation lands at Hubballi.
The typical trip into VOHB is a corporate shuttle from Bengaluru or Mumbai, so the aircraft is small and the galley limited. We write business jet catering for that reality: chilled corporate jet catering sets, a bespoke menu with one hot course, and VIP flight catering when guests are senior. Charter flight catering uses the same brief, and a private jet chef can adjust the luxury inflight catering for the passengers.
When a minister or delegation lands at VOHB, the menu is checked before anything is cooked. We provide government flight catering with named staff, head of state flight catering with sealed packs, VIP aviation catering with a strict hand-over, and state visit aircraft catering in line with the protocol office.
In North Karnataka most home cooking is already vegetarian, so vegan and gluten free requests are often simpler here than elsewhere: jowar rotti is naturally gluten free, and coconut chutney carries no dairy. For kosher and halal we work through a dedicated procedure with sealed, separately prepared trays; allergen free and kids meals are written into the order with the seat number. Peanuts and sesame are widespread in local sweets, so tell us about any allergy and we switch those items out. Special meals travel on a separate tray, never beside a guest plate.
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.
Between sectors at Hubballi the crew has little time and no kitchen. We pack crew meals on request, flight crew meals that hold their heat, pilot meals in separate boxes, and cockpit meals that need no cutlery. Crew catering is invoiced with the order, crew meal boxes carry no passenger label, and different meals for pilots are prepared for the captain and first officer.
Hubballi has a general aviation terminal and a handling agent who coordinates airside access. FBO catering means we hand the order to the FBO, and catering delivery to the FBO ends at the aircraft. Ground handling catering is planned with the agent, and handling agent catering follows the slot you give us.
Hubballi sees mostly turboprops, light jets and the occasional midsize business jet, so galley catering here rarely needs a high loader. When a larger aircraft arrives, we tell your handling agent about the door height and the airside catering delivery method, and the aircraft provisioning is planned around the galley of that type. Containers, ovens and drawers differ between a King Air and a Challenger, and we pack to the one on your tail.
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.
Hubballi Airport serves the twin city of Hubballi and Dharwad in northern Karnataka. Airport catering here supports a general aviation flow of turboprops and light jets alongside scheduled traffic.
The traffic here is mostly regional corporate flying, which suits a small business aviation hub. General aviation is handled at the terminal, with FBO services and ground handling services on demand. Inflight catering, in-flight catering, aviation catering and business aviation catering are written per flight, with executive jet catering, diplomatic flight catering and cabin crew meals when needed.
Food import into India is controlled, and fresh meat, dairy and produce are often removed at inspection. For flights through VOHB we pack catering in sealed containers with an item list, so customs can verify it quickly.
Average rating from the cabin crew and pilots we cater for.
“An order of mini sandwiches and individual desserts for 4 people at Hubballi Airport had to be organised around a family lunch request. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience.”
“The cabin briefing at VOHB included 8 passenger meals, a request for herb chicken with a quinoa salad, and instructions addressing an evening cabin service. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. For our team, the strongest part of their in-flight catering services was how they handled galley preparation. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service.”
“Menu approval at HBX covered a mezze selection with flatbreads for 8 guests, leaving us to organise the service around limited fridge space. My main takeaway from this aviation catering order was the practical approach to storage requirements. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Think of the galley first. A jet without an oven means chilled jowar rotti sets and fruit; one with an oven opens up hot curries. Both are priced per menu, and we give a figure once we know the type and the number of seats.
A special meal request is the one that sets the lead time here. Kosher needs sealed trays, halal needs certified sourcing, and an allergen free plate needs a clean station. We take last-minute orders, though the restriction decides how much we can do on short notice.
Everything starts with the handling agent, since airside passes decide who can walk up to the aircraft. For international flights customs inspects uplifted food, so we pack in sealed, labelled containers that are easy to check. Your FBO or agent gives us the instructions for Hubballi.
Food import rules in India are strict, so bringing your own food into the country can mean it is confiscated at customs. It is easier to order Karnataka dishes locally: they are prepared to local standards and need no declaration for the return flight.
No. Catering is not part of the charter: it is ordered separately and invoiced on its own, even when the flight is a private jet charter carrying a delegation. For a government flight into Hubballi we agree the menu with the delegation staff first, then cook, pack and hand it to the agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
