Catering to your aircraft in New Delhi.
Delhi runs vegetarian by default, and a cabin that left Dubai or London with a meat-heavy menu often wants the opposite on the way out. We cook for the galley you actually have, pack by seat number, and hand over at the aircraft through your FBO or handling agent. A change of plan on the day is something we deal with, not something we refuse.
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.
Delhi's table is wider than the tandoor. Punjabi cooking dominates the capital, and for jet catering at VIDP that means dal makhani that improves when it rests, kebabs that survive a drawer, and breads that need a dry cloth, not a sealed tray. Regional dishes travel in different ways: a rich gravy goes in its own pot, a chaat is assembled by the person serving it. Our private jet menu for New Delhi names each dish with its service note.
An inflight menu from Delhi can lean on what the city does best: slow-cooked lentils, marinated grills, rice that holds its grain, and sweets that need no refrigeration. We treat these as local specialities and pack them the way a galley can use them: gravy apart, garnish apart, fruit chilled. Private jet food for the Delhi (National Capital Territory) region works because every plate is planned for re-plating, not for a restaurant pass.
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 Delhi passengers expect food that is vegetarian first, and a good deal of it eaten with the hands. Private jet catering for DEL starts from that: dal, paneer, breads that re-plate without going soft. In-flight catering for business aviation here also covers the diplomatic flight catering side of a capital with a busy government ramp. Executive jet catering, business aviation catering and plain aviation catering all follow one rule: the menu is built around the aircraft and the departure, never the other way round.
Business jet catering at VIDP follows the passengers: corporate jet catering for a delegation usually leans vegetarian, while charter flight catering for a family may ask for a mix of grilled dishes and breads. VIP flight catering and luxury inflight catering are written as a bespoke menu by our private jet chef, built around the aircraft's galley and the departure from New Delhi.
Delhi is a capital, and its ramp sees official flights regularly. Head of state flight catering, government flight catering and VIP aviation catering all pass through protocol first. State visit aircraft catering is planned with a named team, a fixed menu and sealed packaging, so that nothing in the process draws attention.
Delhi cooking is vegetarian-leaning, which helps with vegan and Jain requests, but ghee, cream, curd and hidden nut pastes sit in most gravies. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are built separately, with their own board and a seat-numbered label, so a tray never goes to the wrong passenger.
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 meals at Delhi are ordered with the trip, as an item on the same invoice, not as a favour. Flight crew meals and pilot meals come boxed and labelled CREW, with a lighter, one-handed option for the cockpit. Captain and first officer can have different meals for pilots when the operator's policy asks for it. A Delhi turn is often a long duty day, so cockpit meals lean on rice, grilled protein and fruit rather than rich gravies. Crew catering and crew meal boxes are quoted per menu, never assumed.
FBO catering at DEL means catering delivery to the FBO that handles your tail. We coordinate with your handling agent, who controls access to the general aviation terminal and the ramp. Ground handling catering and handling agent catering follow the same rule: name the aircraft and the slot, and the order is staged for the door.
Wide-body VIP aircraft and BBJs call at VIDP, and their galleys sit well above the ramp, so galley catering for them needs a high loader and a handling agent who will let it airside. Airside catering delivery is agreed with the FBO before the slot, and aircraft provisioning follows the loading order you give us: ovens first, cold drawers next, crew boxes last. Smaller jets come to the door by van.
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.
VIDP serves the capital from a single large airfield with dedicated space for general aviation. Airport catering at Delhi works within that structure: FBO services on one side, ground handling services on the other, and a steady flow of private traffic between the two. It is a business aviation hub for northern India.
Inflight catering and in-flight catering for business aviation at DEL swing with the calendar: winter conferences and wedding season fill the ramp, while monsoon weather slows turnarounds. Aviation catering for business aviation catering clients, executive jet catering requests, diplomatic flight catering and cabin crew meals all pass through the same planning sheet.
India restricts the import of many animal products, fresh produce and unsealed foods on inbound flights, so catering cooked in Delhi avoids most customs questions. Sealed, labelled meals travel more smoothly than foreign-origin ones. We advise ordering locally and keeping the paperwork with the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at DEL meant planning vegetable tartlets and a dessert selection for 8 guests with a tight boarding window in mind. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. With business jet catering, careful attention to storage requirements matters as much to our crew as the menu itself. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Breakfast was already sorted; at Indira Gandhi International Airport, the next request was roasted chicken and seasonal vegetables for 10 guests, with a short ground stop to work around. With business aviation catering, careful attention to packing arrangement matters as much to our crew as the menu itself. The starters came from The Galley Girls in individual containers, with a packing list that matched the contents. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need.”
“Food presentation mattered to our 3 guests, but an evening cabin service also had to be considered when organising a light pasta dish with grilled vegetables at VIDP. My main takeaway from this jet catering order was the practical approach to catering handover. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. We could finish the salads as each guest was ready, rather than laying everything out at once.”
A repositioning leg with an empty cabin changes the maths: no guest menu, just crew boxes and perhaps a platter for the next sector. How much does private jet catering cost in that case? Roughly what the crew boxes cost, plus whatever you add for the return. Delhi's local produce keeps it modest.
Aircraft type decides most of it. Large galley, more cooking; small galley, simpler dishes and an earlier decision on the menu. At VIDP we work backwards from the tail. Last-minute orders are handled, and we tell you plainly if a dish will not fit the galley.
A child's meal, a halal tray or a nut-free plate: customs does not care what the label says, only where the food came from. India restricts many animal products on inbound flights, so we prepare special meals in Delhi and keep the packaging closed until the cabin.
Bringing food in yourself means going through the handling agent and airside security at Delhi. Food in sealed catering packaging from us follows an established route to the aircraft. Home-prepared dishes can be held up, so we advise against them.
Not in a charter agreement, no. Food is ordered on its own and billed on its own. Indian customs and food-import rules also make local preparation sensible, which is why most Delhi catering is cooked here.
Tail, pax and diets — a flight attendant takes it from there, day or night.
