Catering to your aircraft in Jaisalmer.
Jaisalmer is a quiet desert field at 751 ft, busy only in the cool season. We prepare what your cabin needs, sealed and labelled, and hand it over at the aircraft.
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.
Rajasthan food travels well because it was built for desert heat. For a private jet menu out of Jaisalmer, the local specialities start with ker sangri, a dried desert bean and berry dish that holds its texture cold or warm, and gatte ki sabzi, gram flour dumplings in a spiced yoghurt gravy that reheats cleanly in a galley oven.
Laal maas, the fiery Rajasthani mutton, is the dish guests ask for by name; we pack it with the gravy separate so it can be re-plated without splitting. Bajra roti and ghevar sit well in an inflight menu as private jet snacks, and pyaaz kachori keeps its crust in a sealed box. Our private jet platters pair local vegetarian dishes with lighter plates, so the private jet food on a Jaisalmer sector reads as Rajasthan rather than a generic hotel menu. Gourmet inflight meals are built around the aircraft's galley, and every Jaisalmer order is checked against it before anything is cooked.
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.
Jaisalmer Airport sits at 751 ft in the Thar desert, and winter charters bring business jets in for the fort city and the desert camps. Private jet catering here is planned around dry heat, long sun on the apron and whatever galley the aircraft actually has. Inflight catering, in-flight catering and aviation catering for Jaisalmer are cooked and packed by former VIP flight attendants, so the box matches the drawer. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same rule for VIJR: what you open in the air is what you ordered. Cabin crew meals ride in the same handover, labelled CREW.
At Jaisalmer, business jet catering is shaped by desert heat and a small galley. For corporate jet catering, VIP flight catering or charter flight catering, our private jet chef drafts a bespoke menu for luxury inflight catering that finishes cleanly in the galley you actually have.
When an official party lands at VIJR, head of state flight catering and government flight catering begin with protocol, not the kitchen. VIP aviation catering and state visit aircraft catering are traced tray by tray and handed over to a small named team.
Rajasthani cooking is largely vegetarian and rich in ghee, gram flour, nuts and dairy, so allergen questions at Jaisalmer start in the kitchen, not on the label. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure: a separate board, a separate box and a seat number on each tray, with ghee swapped for oil where needed and wheat-free millet used for gluten free guests.
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 desert turn, crew meals matter. We pack flight crew meals and pilot meals as boxes you can eat in the cockpit. Crew catering is on request and invoiced as usual. Cockpit meals stay separate from guest trays, crew meal boxes are labelled, and different meals for pilots are available.
Every Jaisalmer order is handed to the FBO or your handling agent. FBO catering, catering delivery to the FBO and handling agent catering run through the general aviation terminal, and ground handling catering is agreed before the slot.
VIJR sees mostly light and mid-size business jets, so galley catering is usually boxed and carried by hand to the cabin door. When a larger aircraft calls, airside catering delivery and aircraft provisioning follow the type: door height, whether a high loader is needed and how the galley is laid out. Tell us the tail and the type, and we build the load to the galley rather than to a standard trolley.
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.
VIJR is a Rajasthan airfield serving the walled city and desert camps. Airport catering follows seasonal traffic, and general aviation uses a compact terminal. Ground handling services and FBO services are kept straightforward.
Jaisalmer is a seasonal business aviation hub: inflight catering and in-flight catering are planned around charters to the dunes. Aviation catering, business aviation catering and executive jet catering share one workflow, with diplomatic flight catering and cabin crew meals on request.
Indian customs rules apply to food brought in from abroad, so we cook in India and hand over sealed dishes. If you carry your own food, declare it and check with your handling agent before the flight.
Average rating from the cabin crew and pilots we cater for.
“On this departure from VIJR, 11 passengers had chosen roasted chicken and seasonal vegetables, and a revised passenger count needed to be reflected in the order. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. For airline catering, that attention to final order confirmation made the order noticeably easier to manage. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
“As the person coordinating prawn salad and small fruit plates for 10 passengers at JSA, I needed an arrangement that considered a late menu amendment. My main takeaway from this crew meals order was the practical approach to portion planning. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“Before our guests boarded at Jaisalmer Airport, we needed a seafood starter and warm vegetable sides divided into 9 portions suitable for a small galley worktop. The final order confirmation stood out more than any sales pitch about FBO catering. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
A repositioning leg into VIJR with nobody in the back is usually a light order: crew meal boxes, water and a few snacks. How much does private jet catering cost then? Far less than a full desert-season dinner for six, because the price tracks what you actually load, and last-minute orders are handled the same way.
Lead time here is decided by the galley, not the calendar. Tell us the type and what the drawers, oven and chiller hold, and we plan the Jaisalmer order around them. Winter charters to the fort city fill up, but late requests are still looked at.
Customs in India looks at what crosses the border, not at what is cooked locally. Special meals for Jaisalmer, kosher, halal or allergen free, are made in India, sealed and labelled by seat number, then handed over through the FBO. Only food you carry in from abroad needs declaring.
You can bring food, but your handling agent controls airside access and may screen it before it reaches the apron. Most crews at VIJR order it instead, so the handover at the aircraft is already arranged with the handler.
No. Catering is not part of the charter into VIJR: you order it on its own and it is invoiced on its own, like any order. Because it is cooked in Rajasthan, India's food import rules only come into play for what you carry in from another country.
Tail, pax and diets — a flight attendant takes it from there, day or night.
