Catering to your aircraft in Keshod.
A small field in Saurashtra, Keshod Airport runs on charters and corporate flights. Tell us the tail, the passenger diets and the slot, and we pack for your galley; crew meals are on request, billed like the rest.
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.
For Keshod and the wider Saurashtra region of Gujarat, the private jet menu is shaped by diet before anything else. Most guests eat vegetarian, many follow Jain rules, and the inflight menu is built to survive a galley that may have only a small oven. That favours dishes that hold their texture: thepla, puri with aloo sabzi, muthia, undhiyu in winter, and dal dhokli.
Private jet food from this region leans on regional ingredients: kesar mango from the Gir foothills in season, groundnut from Saurashtra's fields, jaggery, and fresh coriander chutney. These are the local specialities we name on the menu rather than disguise. Sweets such as mohanthal, sutarfeni and shrikhand are packed chilled and re-plated at the seat.
Private jet platters cover shared service, gourmet inflight meals cover seated plated service, and private jet snacks cover the long leg: roasted chana, khakhra, chevdo. Sauce and chutney travel apart, and anything with garlic or onion is flagged so a Jain guest never gets it by accident.
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.
Saurashtra is vegetarian country, and Keshod Airport (VAKS / IXK) reflects it: guests expect no meat, often no onion or garlic, sometimes Jain rules. Private jet catering for Keshod is written around that. We pack inflight catering for the galley in front of you, keep in-flight catering simple where the oven is small, and treat aviation catering as a procedure: dietary card first, cooking second. For business aviation catering or executive jet catering out of Keshod, you phone or email us day or night, and last-minute orders are handled. Diplomatic flight catering follows protocol, and cabin crew meals are an on-request line on the invoice.
Business jet catering at Keshod usually means a family or corporate party travelling to Gir, Diu or Somnath. Corporate jet catering here is vegetarian, often Jain. VIP flight catering and charter flight catering follow the same brief: luxury inflight catering built around thepla, khichdi and chilled farsan, with a private jet chef writing a bespoke menu around the dietary card and the oven you have.
When a state visit aircraft or a VIP movement uses VAKS, the menu is approved first, then cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share one rule here: restricted contents, named team, sealed boxes.
Keshod's kitchen is vegetarian by default, so the question here is not meat but what hides inside the vegetables: onion, garlic, root vegetables for Jain guests, ghee, dairy. Kosher, halal, vegan and gluten free requests are planned around that reality, with special meals prepared on a separate board and packed in a separate box. Allergen free and kids meals are labelled by seat, never by name, so nothing on a Gujarati thali crosses over by accident.
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 the ground at Keshod, crew meals are a line you ask for with the order, and they are billed as the rest of the catering is. Flight crew meals and pilot meals are packed as cockpit meals that can be eaten one-handed. Crew catering is labelled CREW, and crew meal boxes are separate from the passenger trays. Different meals for pilots are available when the operator policy asks for it. Cabin crew meals can be ordered alongside, so the whole crew eats on duty time.
Handover happens at the FBO or at the aircraft, through your handling agent. FBO catering and catering delivery to the FBO are planned to the slot; ground handling catering and handling agent catering are coordinated so the general aviation terminal knows who is arriving.
Aircraft at Keshod are mostly light and midsize jets, so galley catering is carried to the aircraft door rather than lifted. For anything larger, airside catering delivery is coordinated with the handling agent, and aircraft provisioning is planned to the actual galley on the tail: one oven or none, drawer size, cold storage. Name the aircraft type and the galley fit, and the packing follows from that.
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.
Keshod Airport serves the Saurashtra region of Gujarat, with a single runway and a modest terminal. As airport catering goes, it is simple: general aviation traffic, a small apron, FBO services and ground handling services on a compact footprint, with the field acting as a minor business aviation hub for Junagadh, Gir and Diu.
Inflight catering and in-flight catering from Keshod suit short regional hops and longer onward legs alike. Aviation catering and business aviation catering for executive jet catering and diplomatic flight catering are planned around the seasons: monsoon delays, winter pilgrim traffic and mango-season charters. Cabin crew meals are ordered separately.
India requires customs clearance for international arrivals and restricts import of fresh meat and dairy. Gujarat is a dry state, which affects beverage planning. Orders for flights continuing abroad should be confirmed against the arrival country's rules.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at IXK meant planning vegetable tartlets and a dessert selection for 12 guests with a changing departure schedule in mind. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned. I want an aviation catering company to understand storage requirements, and this order gave us a useful starting point.”
“Between cabin checks at Keshod Airport, I coordinated a cold lunch with cheese and fruit for 5 guests and explained our concerns about different crew meal preferences. The Galley Girls suggested divided catering boxes for the sandwiches, and that choice worked well with our storage arrangement. When comparing aviation catering companies, I would look closely at meal organisation after this experience. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes.”
“Rather than an elaborate service at VAKS, our 10 guests wanted a seafood starter and warm vegetable sides, organised sensibly around an evening cabin service. The order made flight catering feel manageable because the final order confirmation had been considered beforehand. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Kesar mango in June costs more than steamed dhokla in December, and a Jain-only menu has a different price to a mixed one. Give us the return leg when you order and we price both services together.
If the turnaround is short, we pre-agree handover at the aircraft through your handling agent, so nothing waits at the gate. Last-minute orders are handled; call or email any hour.
India's own export of cooked food is straightforward; the question is the arrival country. We confirm what the destination allows before packing, so the second service doesn't end up in a bin at customs.
Bringing food on board is possible, but if the season decides departures here, a delayed flight means a cold meal waiting. We pack so that items hold, and sauces travel apart.
A private jet charter does not include catering. When the crew waits at Keshod between legs, we pack crew meals on request, labelled CREW, invoiced as part of your catering order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
