Catering to your aircraft in Bengaluru.
Bengaluru sits at 3,000 ft on the Deccan plateau, where monsoon cloud and cool evenings decide what a galley should carry. We cook and pack for the tail you send us and hand it 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.
Karnataka is a state of distinct kitchens: Mysore, coastal Udupi, Coorg, North Karnataka. A private jet menu out of Bengaluru can borrow from any of them, and the local specialities travel better than most people expect.
Bisi bele bath is a rice and lentil dish that holds heat and reheats evenly in a galley oven. Ragi mudde with a spicy curry works for passengers who want something plain. Mysore pak, dry and set, survives a cabin drawer. Filter coffee goes in a sealed flask with the milk apart.
The inflight menu we write for BLR leans on what the Bengaluru kitchens do well, and private jet food from this region is packed by seat, with sauces and chutneys in their own pots. Karnataka coffee estates in Chikmagalur and Coorg supply beans we can ground to order for the espresso machine on board.
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.
Kempegowda's runways serve a city of software founders, pharma boards and Karnataka politicians, and the galley request that follows is rarely generic. Private jet catering here means filter coffee in a flask, idli kept apart from its sambar, and a crew box that tells the captain from the first officer. Inflight catering at VOBL is built around the aircraft you fly. In-flight catering for a Bengaluru departure often starts with a Mysore breakfast. Aviation catering for state visits and business aviation catering for charters both go through the same handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals are quoted per menu, per seat.
Business jet catering at Bengaluru is usually written for founders, pharma boards and corporate jet catering requests from Karnataka industry. VIP flight catering and charter flight catering follow the same brief: seats, restrictions, galley type. A private jet chef can write a bespoke menu around Mysore flavours, and luxury inflight catering at VOBL means careful packing rather than excess.
Government flight catering at Bengaluru is cleared by protocol before anything is cooked. Head of state flight catering and VIP aviation catering follow the same discipline: named team, traceable ingredients, sealed trays. State visit aircraft catering through Karnataka is quiet and unmarked.
Kosher, halal, vegan, gluten free and allergen free meals are written as a procedure around Bengaluru's kitchens, where ghee, nuts, mustard seed and coconut hide in many sauces. Special meals and kids meals are sealed, labelled by seat, and handed over unopened at the FBO.
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 Bengaluru are ordered only when you ask for them, and invoiced like the rest of the order. Flight crew meals, pilot meals and cockpit meals come as crew meal boxes with the CREW label, so no one opens a passenger tray. Crew catering here can include different meals for pilots, a plain rice dish for the captain and a lighter dinner for the first officer, all easy to eat with one hand at 3,000 ft of plateau, between a Mumbai rotation and the next leg.
We arrange catering delivery to the FBO through your handling agent, who clears the van. Ground handling catering at VOBL depends on the terminal: the general aviation terminal has its own gate, and handling agent catering is booked with your slot. FBO catering is the same order wherever you park.
Bengaluru sees Gulfstreams, Globals and the occasional widebody VIP charter, and galley catering is sized to the type. For larger cabins, airside catering delivery runs by high loader to the forward or aft door; for light jets, a van on the apron is enough. Aircraft provisioning is agreed with your handling agent before the slot, including water, ice and liquor if you request them.
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.
Airport catering at Kempegowda serves a growing general aviation community. FBO services, ground handling services and a business aviation hub character make VOBL a busy stop for charters, corporate fleets and VIP visits across South India.
Inflight catering and in-flight catering at Bengaluru follow the cool plateau evenings. Aviation catering, business aviation catering and executive jet catering are quoted per menu, while diplomatic flight catering and cabin crew meals are agreed before the slot. Karnataka's event and conference calendar fills the ramp with corporate traffic.
India requires food uplifted to aircraft to clear customs as ship's stores. Meat, dairy and fresh produce are inspected, so we supply ingredient lists and sealed packaging and your handling agent files the paperwork.
Average rating from the cabin crew and pilots we cater for.
“I wanted chicken skewers with a couscous salad for 12 guests at VOBL, packed sensibly for a cabin team dealing with a late menu amendment. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. The order made vip inflight catering feel manageable because the catering handover had been considered beforehand.”
“As the person coordinating a seafood starter and warm vegetable sides for 12 passengers at BLR, I needed an arrangement that considered a changing departure schedule. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. The order made private jet catering feel manageable because the storage requirements had been considered beforehand. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
“My order at Kempegowda International Airport Bengaluru covered yoghurt pots and fresh berries for 4 guests, with a practical service plan needed because of different crew meal preferences. The written menu details stood out more than any sales pitch about private jet catering services. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
Expect the figure to follow the number of seats and the dishes: filter coffee and idli are modest, a lamb biryani for twelve is not. Seasonal Karnataka ingredients are priced as they arrive.
Ask us about the lead time when you know the tail and the slot, and we will say what fits. Dishes that need long preparation, like a dum biryani, want a clear window. Last-minute orders are handled.
Customs in India treat uplifted catering as ship's stores, and an empty positioning leg doesn't skip the check. Your handling agent files; we supply ingredient lists and sealed packaging.
Bring-your-own is possible, but meat, dairy and fresh fruit can be held at customs. We prefer to supply and seal so your handler has less to clear.
No, catering is a separate order. Special diets need extra care in a Bengaluru kitchen where ghee and nuts are common, so we ask for the details early.
Tail, pax and diets — a flight attendant takes it from there, day or night.
