Catering to your aircraft in Kangra.
Mountain weather decides much of the day at VIGG, so menus here are built to wait: sealed gravies, dry rice, cold courses. Crew and passengers are served from one order, handed over at your 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.
Himachal Pradesh has a food culture of its own, and a private jet menu for Kangra can draw on it directly. The valley's signature is the Kangri dhaam, a festive meal built around rajma madra (kidney beans in yoghurt gravy), channa madra, mitha bhaat and a sour tarka dal. On the airport page of Kangra, these local specialities are adapted to travel: the madra gravies go in sealed pots, the rice is packed dry, and everything is labelled for the galley.
For an inflight menu, we pair the dhaam dishes with simpler private jet food: Chamba-style fish, Kangra tea with warm sweets, siddu with ghee, and fresh trout from the cold streams of Himachal Pradesh when the season allows. These local specialities reach the cabin as private jet platters, gourmet inflight meals and private jet snacks, each with its service note beside it. Tell us the headcount and the aircraft and we write the rest.
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.
Kangra Airport sits at 2,525 ft in the Kangra valley, with the Dhauladhar range filling the horizon beyond the runway. Private jet catering here is built around what a small galley can hold: boxed courses, a short oven list, sauces packed apart. Whether you need inflight catering for a family charter, aviation catering for a business aviation sector or executive jet catering for a corporate group, the order is written around your aircraft. Diplomatic flight catering and cabin crew meals follow the same routine as every other order we handle.
A corporate group flying into DHM wants breakfast before the road, or dinner after it. Our private jet chef builds a bespoke menu for charter flight catering, VIP flight catering and business jet catering, from Kangra tea and siddu to a sealed rajma. Corporate jet catering and luxury inflight catering are boxed for the cabin by seat.
Official movements into the Kangra valley are rare and quiet. VIP aviation catering is handled by one contact, with discretion and a menu approved in advance. Government flight catering, head of state flight catering and state visit aircraft catering follow the same traceable routine.
Himachali cooking is largely vegetarian and already close to what the special meals list asks for: lentils, rice, yoghurt gravies. Our kosher, halal, vegan and gluten free requests are cooked separately from those pots, and the allergen free cards follow the dish in the galley. Dairy and nuts are the usual traps in hill-country gravies, so kids meals and special meals travel with the ingredients written on the lid.
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.
Pilots flying in and out of the valley get their own order. Crew meals, on request and invoiced, come as flight crew meals in labelled crew meal boxes. Crew catering and pilot meals are kept apart from guest trays, cockpit meals travel dry and easy, and different meals for pilots are packed separately.
FBO catering at Kangra is delivered to the general aviation terminal or to the aircraft, as your plan requires. We coordinate catering delivery to the FBO with your handling agent, and ground handling catering and handling agent catering are scheduled around your slot.
Kangra's apron suits small and mid-size business jets, and for those the galley catering is lifted and passed up at the door. When a larger aircraft is on the ground, airside catering delivery by high loader is arranged through your handling agent, and aircraft provisioning is planned around the aircraft's door height and the galley it actually has.
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.
Kangra Airport serves the Kangra valley and Dharamshala, and airport catering here reflects a quiet general aviation field. Business jets and light aircraft use it, FBO services and ground handling services are small-scale, and the terminal handles the day.
Business aviation hub it is not, but Kangra is a seasonal destination for pilgrims, trekkers and Dharamshala visitors. Inflight catering, in-flight catering and aviation catering are written for each flight; business aviation catering and executive jet catering for operators; diplomatic flight catering and cabin crew meals follow the same plan.
Food entering India with an inbound aircraft falls under Indian customs and agricultural rules and is usually removed. For an international arrival at Kangra, ordering fresh catering locally for the onward leg is the simple route.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Kangra Airport, with vegetable tartlets and a dessert selection requested for 3 guests and a late menu amendment to accommodate. The breakfast portions came from The Galley Girls in shallow trays, with a packing list that matched the contents. I appreciated the emphasis on written menu details throughout the private jet meals arrangements. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order.”
“Food presentation mattered to our 12 guests, but a short ground stop also had to be considered when organising a selection of petits fours and sandwiches at VIGG. This experience of private jet menu gave us a useful reference for managing cabin service sequence on another departure. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. The crew provisions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Breakfast was already sorted; at DHM, the next request was a cold lunch with cheese and fruit for 9 guests, with limited fridge space to work around. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. The note about the crew provisions was easy to spot, and we could brief the rest of the team quickly.”
Customs and food-import rules matter if food arrives with the aircraft from abroad. For private jet catering prepared here the question is simply which dishes you pick, and the quote comes back with each course priced separately.
Tell us it is a delegation and we handle it that way: one contact, one approved menu, last-minute orders handled, delivery at the aircraft through your handling agent.
For inbound international food the Indian rules apply. A night departure with locally prepared meals stays simple: packed, labelled and delivered airside to your slot.
You can, within India's customs rules for inbound food. Many crews prefer to put one local product on the menu instead: Kangra tea, for instance, which we pack for the galley fresh.
Catering is ordered and invoiced apart from the charter. Late passenger changes are normal at DHM and we handle them without restarting the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
