Catering to your aircraft in Kandla.
VAKE serves a working harbour region, so most departures are small business jets with a few guests and a crew on a long duty day. Order by phone or email, 24/7, and we pack for your galley.
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.
Gujarat is a vegetarian-leaning state, and the Kandla region follows it: a private jet menu here is built on dals, vegetable curries, farsan and flatbreads, with Kutchi dishes at the edge of the Gulf. The inflight menu for VAKE departures leans on what keeps well in a drawer: dhokla, thepla, khakhra and roasted snacks, all local specialities that survive a sector without a heat source.
Private jet food for Kandla starts from Gujarati and Kutchi kitchens: dabeli, a Kutch street snack, and sev tamatar, plus thepla and khakhra for the cold side. Local specialities from Gujarat are packed apart by temperature, with chutneys and sauces in their own pots. Private jet platters of farsan and fruit sit alongside gourmet inflight meals of dal, rice and curry, and private jet snacks of roasted peanuts and dry sweets.
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.
VAKE is a small field with a heavy trade backdrop: cargo, shipping agents and industrial owners fly in and out of Kandla, and the cabin is rarely full. Private jet catering for those flights is cooked in India and packed for your galley, whether that is inflight catering for an executive and two guests or in-flight catering for a longer leg north. For a Kandla departure you can phone or email the brief at any hour, and the same line covers business aviation catering, executive jet catering and plain aviation catering. Diplomatic flight catering and cabin crew meals follow the same route, on request and invoiced like the rest.
Business jet catering at Kandla usually serves owners, shipping agents and industrial guests flying around Gujarat. Corporate jet catering, VIP flight catering and charter flight catering all begin with the tail, slot and headcount. Luxury inflight catering is built with a private jet chef who writes a bespoke menu around Gujarati vegetarian food and the occasional seafood request.
When a ministerial or official party lands at VAKE, the menu is approved before anything is cooked. Government flight catering, head of state flight catering and VIP aviation catering use a small named team; state visit aircraft catering adds labelled, sealed trays and a single point of contact.
At Kandla, special meals are mostly a question of what the Gujarati kitchen already does well. Vegetarian, Jain and vegan orders are easy, since much of the cuisine avoids meat. Kosher, halal, gluten free and allergen free meals are cooked on separate boards and packed in separate boxes, and kids meals are labelled by seat. Watch peanuts, sesame and dairy in traditional snacks: tell us the restriction and we plan the card around it.
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.
A long day at VAKE often means waiting on the ground, so we pack crew meal boxes that hold. Crew meals, flight crew meals and crew catering are on request; pilot meals and cockpit meals can be two different dishes, as different meals for pilots when policy requires. Cabin crew meals and boxed crew meals are invoiced like any order.
FBO catering at Kandla is a handover at the general aviation terminal or on the apron, coordinated with your handling agent. Catering delivery to the FBO is set to your slot, and ground handling catering is agreed before the aircraft arrives. Handling agent catering means one contact for access and the airside door.
Kandla handles business jets and light aircraft, so galley catering is sized for a small cabin rather than a wide-body. Airside catering delivery is made through your handling agent to the aircraft door, and aircraft provisioning follows the galley of your type: drawers, one oven, limited chilled space. Tell us the type and any larger aircraft is planned from its own galley, with a high loader booked when the door height needs one.
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.
VAKE is a small airport in a big trade zone. Airport catering and FBO services are modest, general aviation is the main use, and ground handling services depend on the day. We plan each Kandla order around what is actually available at the terminal.
Business aviation hub is a generous word for Kandla, but the Gulf of Kutch trade draws executive jets. Inflight catering and in-flight catering here suit short sectors; aviation catering and business aviation catering are written around the cabin. Executive jet catering, diplomatic flight catering and cabin crew meals complete the range, all on request.
India controls imported food at customs, so for Kandla we cook inside the country and avoid carrying meat or dairy across a border. Declare anything you bring and ask us before departure if unsure; local catering keeps the paperwork short.
Average rating from the cabin crew and pilots we cater for.
“Our priority at VAKE was a light pasta dish with grilled vegetables for 4 passengers, with an evening cabin service shaping the service plan. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks. The order made aviation catering services feel manageable because the final order confirmation had been considered beforehand.”
“Choosing roasted chicken and seasonal vegetables for 5 people at IXY was straightforward; the challenge was making it work with two separate meal services. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point.”
“I wanted vegetarian wraps and colourful salads for 11 guests at Kandla Airport, packed sensibly for a cabin team dealing with two separate meal services. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. When comparing aviation catering companies, I would look closely at portion planning after this experience. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
Pricing for private jet catering at VAKE follows what you order: a vegetarian Gujarati thali for four costs differently from a seafood-heavy tasting for eight. The departure slot matters mostly through how many services you want on board.
Seasonal items like undhiyu need a firmer order, so mention them early. Anything else on a two-service flight out of Kandla is flexible, and last-minute orders are handled.
In a season when departures shift with the weather, a locally cooked menu avoids customs surprises. Kandla is a working port town, so the officers know commercial cargo; passenger food is simplest bought here.
Passengers can carry food, though meat and dairy raise customs questions. For crew with long hours, a boxed meal made in Gujarat is easier than anything flown in.
Not by default. Even on a short empty-cabin positioning flight, anything on board is a distinct order: crew boxes only, or a full guest menu, both invoiced like any other catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
