Catering to your aircraft in Jorhat.
Jorhat is a quiet VEJT apron with a monsoon sky, and most business jets park here for a day of estate meetings. We pack the meals for the galley you have and hand them over at the FBO.
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.
Assam is tea country, and a private jet menu from Jorhat starts there: a first-flush or second-flush Assam tea service with milk on the side is the most natural opening to any flight out of VEJT. Local specialities travel well in a galley. Masor tenga, the sour fish curry made with tomato or elephant apple, goes into an insulated container and is finished in the oven, rice packed separately. Khar, the raw-papaya and alkali dish that opens a traditional Assamese meal, is served at room temperature and suits an inflight menu as a light starter. Duck with ash gourd and pigeon-style roasts are prepared whole and carved in the galley. Pitika, mashed potato or brinjal with mustard oil and chilli, makes honest private jet food for anyone who wants something simple. For private jet platters we build tray-sized assortments of til pitha, narikol laru and fresh fruit; gourmet inflight meals follow the Assamese thali, with small bowls and a single rice portion; private jet snacks run to jaggery sweets, roasted nuts and tea biscuits. All local specialities are packed sealed and re-plated at altitude, with sauces apart and spice level noted per seat for guests flying from Jorhat across Assam.
A private jet menu out of Jorhat reads best when it follows the Brahmaputra valley: river fish, mustard oil, bamboo shoot, black lentil and Assam tea. Local specialities we pack for the galley include masor tenga (Oven, rice apart), duck with ash gourd (Re-plate hot), khar as a cold opener (Chilled) and pitika as a side that needs no cooking. Inflight menu choices are written with the crew: bamboo shoot and fish dishes carry a strong aroma, so we seal them twice and mark them on the seat plan. Private jet food for estate visitors often turns to tea service in proper pots, jaggery desserts and rice-based sweets such as pitha. Private jet platters for a group of six come assembled on one board; gourmet inflight meals are plated per guest; private jet snacks are boxed in small portions for a return flight to Assam's capital or onward. Every dish respects Assam's own spice levels, mild unless the guest asks otherwise.
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.
Jorhat sits in the upper Brahmaputra valley, in the heart of Assam's tea estates, and the aircraft that land at VEJT usually come for the gardens, the oil fields or the river. Private jet catering here is built around what a galley can do on a monsoon-season turnaround: inflight catering that travels sealed, aviation catering with local produce, and cabin crew meals that eat easily on the jumpseat. Business aviation catering and executive jet catering orders for JRH are handled day and night, and diplomatic flight catering follows the same plane-side rules.
Corporate jet catering into VEJT tends to follow a visit: a morning at the tea gardens, an afternoon departure. Business jet catering, VIP flight catering and charter flight catering all go through the same brief. A private jet chef builds the bespoke menu, and luxury inflight catering uses local fish, duck and Assam tea.
Government flight catering at Jorhat covers official visits to Assam. Head of state flight catering and state visit aircraft catering are cleared by protocol before cooking, with a named team and sealed packing. VIP aviation catering follows the same discipline: traceable, discreet, handed over only to the aircraft.
Special meals at Jorhat follow the local kitchen: Assamese cooking uses mustard oil, fish sauce and fermented bamboo shoot in places a guest does not expect, so we write allergen free and gluten free dishes from scratch rather than adapting the usual recipe. Kosher and halal requests are cooked and sealed apart with their own boards; vegan meals lean on lentils, gourd and rice; kids meals are mild, with plain rice and fruit.
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.
At VEJT, crew meals are ordered like any other item and billed on their own. Pilot meals and cockpit meals are packed apart from guest trays; flight crew meals suit a long wait in the Jorhat heat. Crew catering is handed over at the aircraft, crew meal boxes carry no names, and different meals for pilots are written in the order. Cabin crew meals complete the set.
Catering delivery to the FBO at VEJT passes through the general aviation terminal gate. Your handling agent opens the apron door; ground handling catering is handed over at the steps. FBO catering and handling agent catering stay the same at every airport we serve.
Jorhat sees business jets and turboprops far more than wide-bodies, so most galley catering arrives in insulated carts and boxes carried to the door. If an aircraft needs high-loader airside catering delivery, we arrange it with the handling agent. Aircraft provisioning for the larger cabins is planned against the door height and the galley layout, always at the aircraft.
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.
Located in Assam's tea belt, Jorhat (VEJT) handles business and private flights beside scheduled services. Airport catering for general aviation is handed over at the aircraft; FBO services and ground handling services work as at any Indian regional airport.
Jorhat is a small business aviation hub, busiest outside the monsoon months. Inflight catering and in-flight catering for visiting aircraft focus on estate and oil sector flights. Aviation catering and business aviation catering are written around Assamese produce; executive jet catering suits the tea company visits. For a ministerial party or a corporate delegation, diplomatic flight catering is agreed with the handling agent, and cabin crew meals are added to the same order when you ask for them.
Food entering India on an international flight is subject to Indian customs rules, and animal products and fresh produce are the usual points of attention. Meals cooked in Assam are domestic and need no import clearance. Tell us the origin of the flight when you order.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Jorhat Airport, we needed vegetarian wraps and colourful salads divided into 9 portions suitable for two separate meal services. My search for "private jet catering near me" led to a practical conversation about packing arrangement. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
“Working around different crew meal preferences at VEJT, I asked for a cheese board and savoury canapés in portions appropriate for our 2 passengers. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations. I would discuss private jet catering menu with them again, especially when written menu details needs careful coordination.”
“Rather than an elaborate service at JRH, our 2 guests wanted roasted chicken and seasonal vegetables, organised sensibly around a late menu amendment. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. My main takeaway from this private aviation catering order was the practical approach to catering handover.”
Estimate by shape: a cold lunch for four lands at one level, a hot masor tenga service with rice apart lands higher. The slot at Jorhat, and how long you stay, decides which shape fits.
Two services on one leg means two sealed lots from Jorhat. Seasonal produce and customs rarely get in the way, and last-minute orders are handled.
Indian customs rules cover imported food on international flights. A Jorhat-prepared menu avoids that question. If weather moves the slot, tell your handling agent and us.
Carrying your own food is possible; imported food has to clear customs. For a long wait at Jorhat, crew meals are available on request and are not part of any other price.
No. A repositioning flight with an empty cabin needs no catering at all; the meal is ordered for the passenger leg and billed on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
