Catering to your aircraft in Doarkhol.
VEDX is a quiet field in West Bengal where the apron is red laterite and the terminal is small. We cook for the galley you actually have and hand it over at the aircraft, through the FBO or your handling agent.
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.
West Bengal eats rice and fish before anything else, and a private jet menu for Doarkhol follows that. The inflight menu leans on mustard-based fish, lentils and vegetable stews that hold well and reheat in a galley oven. Private jet food from this part of India works best when the sauce travels apart and the rice is re-plated on board. Local specialities such as hilsa when the season allows, chingri malai curry and mishti doi suit private jet platters, gourmet inflight meals and private jet snacks alike. The region around Doarkhol, West Bengal, supplies the sweets: sandesh and rasgulla pack cold and need no cooking.
For a VEDX departure we build the private jet menu around the kitchens of West Bengal. Local specialities carry the page: bhetki, prawn malai, khichuri, cholar dal. Each dish is described as it travels, hot with sauce apart, or cold and chilled for re-plating. An inflight menu from Doarkhol often pairs one fish dish with a vegetarian main, and private jet food stays simple because the galley is rarely generous. Private jet platters of sweets and fruit, gourmet inflight meals and a box of private jet snacks complete an order from West Bengal.
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.
Kharagpur Airport, which most crews file as Kalaikunda Air Force Station (VEDX), sits on flat red laterite country in West Bengal, and it is a field you reach by arrangement rather than by habit. Private jet catering here starts with a plain question: what does the galley on your tail actually hold? Inflight catering and in-flight catering for this airfield are cooked and packed against that answer. Aviation catering for business aviation catering movements, executive jet catering sectors and the odd diplomatic flight catering request all end the same way: a sealed order passed to the FBO or your handling agent. Cabin crew meals are ordered separately, on request, and invoiced like the rest.
A corporate jet landing at Kalaikunda rarely asks for a long menu. Business jet catering is built around one hot dish and one cold plate. Our private jet chef writes the bespoke menu, and corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all use the same sealed pack.
Government flight catering at VEDX is agreed through protocol first, then cooked. Head of state flight catering and VIP aviation catering for an Indian air force field carry extra checks on traceability and discretion. State visit aircraft catering goes through a named team and the handling agent.
Bengali kitchens use mustard oil, ghee, fish sauce and nut pastes freely, so allergens hide in sauces rather than in the obvious dishes. Special meals for Doarkhol are cooked on a separate board and sealed in a separate box, marked by seat number: kosher and halal on request, vegan and gluten free built around dal, rice and vegetable curries, allergen free and kids meals planned with the cook before anything is packed.
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.
When the crew waits on the ground at Doarkhol, crew meals are a separate line, on request. We pack flight crew meals and pilot meals in labelled boxes, run crew catering around the duty time, and write cockpit meals that eat easily on the jumpseat. Crew meal boxes are sealed, and different meals for pilots are available so the two never share a dish. Cabin crew meals are listed with them.
FBO catering at VEDX means catering delivery to the FBO or the general aviation terminal, then on to the aircraft. Ground handling catering is coordinated with your handling agent, and handling agent catering at Kalaikunda includes the access questions a military-linked field raises.
At VEDX the aircraft decides the loading: a light jet is handled by hand through the door, while a larger cabin may need a high loader at the apron. Galley catering is packed to the oven and drawer space you have, and airside catering delivery goes through the handling agent. Aircraft provisioning for a bigger tail is agreed with the FBO before the slot, so nothing is carried twice.
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.
VEDX serves general aviation and air force traffic in West Bengal, on a field you reach by arrangement. Airport catering here is planned around a small apron and a small terminal, so the order is settled with the FBO services desk and your ground handling services agent before the aircraft arrives, not on the day.
Business aviation traffic at Kalaikunda is light, which makes it a business aviation hub in name rather than in volume. Executive jet catering and inflight catering orders are small and deliberate; in-flight catering for a longer sector out of West Bengal is packed sealed. Aviation catering, business aviation catering and cabin crew meals each get their own line, and crew meals are ordered on request. Diplomatic flight catering is cleared through protocol, and airport catering is coordinated through FBO services and ground handling services so access to the air force side is settled early.
Customs in India focus on what enters the country by air. For an arriving aircraft at Kalaikunda we keep food sealed and listed; fresh produce and dairy are checked. Your handling agent, working through ground handling services and the FBO services desk, can confirm the rules before the airport catering order is placed.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at VEDX, with 7 servings of beef fillet with roasted potatoes and different crew meal preferences to consider. I needed the breakfast portions 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. The order made in-flight catering feel manageable because the meal organisation had been considered beforehand.”
“My order at Kharagpur Airport / Kalaikunda Air Force Station covered a cheese board and savoury canapés for 9 guests, with a practical service plan needed because of two separate meal services. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. I appreciated the emphasis on portion planning throughout the vip inflight catering arrangements. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks.”
“An order of vegetable tartlets and a dessert selection for 8 people at Kharagpur Airport / Kalaikunda Air Force Station had to be organised around a short ground stop. I appreciated the emphasis on crew briefing throughout the private jet catering arrangements. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
Think of two orders, not one. The outbound meal from VEDX and the return meal are quoted on their own: a vegetarian khichuri tray is lighter than a prawn malai course. Private jet catering here is billed per menu.
Treat the slot as the fixed point. A quick turnaround at Doarkhol calls for a menu that needs only the drawer, and we choose dishes to match. Last-minute orders are handled the same way.
Customs for India govern food that arrives from abroad, not what is cooked locally. A long leg with two services leaving VEDX carries local dishes, so the rules matter mostly for what you bring in. Tell us the destination and we plan around it.
Yes, with sense. The monsoon season in West Bengal can push departures, so fresh outside food may sit too long. We suggest cold, sealed items and confirm with the handling agent what is allowed.
No. Even on a long wait within duty time, the charter price does not carry food. We cook for the passengers and, on request, for the crew, and bill it as a separate order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
