Catering to your aircraft in Kota.
At VIKO the apron is warm for much of the year, so the galley matters more than the menu. Tell us the aircraft, we cook for Kota Airport, and former VIP flight attendants hand over to your crew.
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.
Rajasthan cooks for heat, and that suits an aircraft galley. At Kota we build a private jet menu from what the Hadoti region does well, so your inflight menu reads like the place you landed and not like a hotel buffet.
Private jet food from Kota starts with the kachori, the city's best-known snack: crisp, spiced, served warm from the oven or cold with chutneys apart. Dal baati churma travels as three separate items, the baati for the oven, the dal in its own pot, the churma sweet and cold. Gatte ki sabzi and ker sangri hold well and reheat without losing texture.
These are local specialities, nothing generic. For private jet platters we plate by seat: paneer tikka, seekh kebab, mini samosas, fruit from the Hadoti market. Gourmet inflight meals for Rajasthan stay vegetarian-first, and private jet snacks such as roasted makhana, nuts and sweets keep well at altitude. Ask for a Rajasthan menu for Kota, or a lighter plan for a short sector.
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.
Kota Airport (VIKO / KTU) sits at 896 ft in the Hadoti plateau of Rajasthan, and a private jet catering order here usually starts with a dry-season galley that has to hold up under a hot apron. We cook for the aircraft you actually fly, hand it over at the FBO, and treat inflight catering for a light jet the same way as for a larger cabin. In-flight catering at Kota leans on Rajasthani cooking, and aviation catering requests are briefed by former VIP flight attendants. Business aviation catering, executive jet catering and cabin crew meals follow one order, day or night.
A business jet catering brief at Kota is usually a small party: a corporate jet catering order for four to six, a charter flight catering request on a Rajasthan weekend, VIP flight catering for a family. Luxury inflight catering here means kachori warm from the oven, a private jet chef cooking dal baati properly, and a bespoke menu built around your galley.
Government flight catering at Kota is handled with protocol first: menus are cleared before cooking, ingredient lists kept, and a named team prepares them. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow the same discreet path for Rajasthan visits.
Rajasthani cooking is largely vegetarian, so many special meals are easy at Kota, but ghee, gram flour, nuts and sesame hide in more dishes than you would expect. We write kosher, halal, vegan, gluten free and allergen free requests as a procedure for the Kota kitchen, with sealed trays and seat labels, and kids meals are mild and plain on request. Send the special meals list with the booking and it is cleared before cooking.
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.
For a rotation that lands at VIKO, we offer crew meals on request, invoiced with the order. Pilot meals and flight crew meals are packed in crew meal boxes, the cockpit meals are easy to eat in the seat, and different meals for pilots mean captain and first officer do not share a dish. Crew catering is written for the leg, and cabin crew meals are kept apart from guest trays.
FBO catering at Kota means handover at the general aviation terminal, with the aircraft and the slot named in the order. Catering delivery to the FBO runs through ground handling catering arrangements: we brief your handling agent on the van, the airside pass and the gate, because handling agent catering is what gets the trays from the terminal to the cabin door.
Kota receives light and midsize jets, so most galley catering at VIKO goes straight from the van to the cabin door by hand. For a larger aircraft, tell us the type: it decides airside catering delivery, whether a high loader is needed, and how aircraft provisioning is staged for that galley. We plan around the height of the door and the galley you have, not around a generic cart.
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.
Kota Airport is a small regional field in Rajasthan, used mainly by general aviation and occasional business jets. Airport catering here is simple: a compact terminal, a short apron, and a ground team that knows the local routine. FBO services and ground handling services are limited, so the order is made through your agent.
Kota is not a large business aviation hub, but corporate visits and charters use it, and inflight catering requests tend to be small. In-flight catering, aviation catering and business aviation catering are written for compact galleys, while executive jet catering and diplomatic flight catering for visits to Rajasthan are cleared in advance, and cabin crew meals are ordered with the trip.
Customs rules in India apply to food carried in by air, and Kota is no exception. We cook in India for the aircraft, label the trays, and the handling agent can show the paperwork if a customs officer asks.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at VIKO, with 10 servings of roasted vegetable bowls with separate dressings and an evening cabin service to consider. I appreciated the emphasis on cabin service sequence throughout the private jet menu arrangements. The salads came from The Galley Girls in shallow trays, with a packing list that matched the contents. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
“An order of avocado toast components and breakfast fruit for 3 people at KTU had to be organised around an evening cabin service. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. The sauces went straight to the right colleague instead of circulating between several people during the turnaround. I want a private jet chef to understand portion planning, and this order gave us a useful starting point.”
“As the person coordinating a seafood starter and warm vegetable sides for 7 passengers at Kota Airport, I needed an arrangement that considered a changing departure schedule. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. The order made in flight catering feel manageable because the cabin service sequence had been considered beforehand.”
For Kota departures with no passengers, think pilot meals, a fruit plate and bottled water. That is a short, light order, and the cost of private jet catering moves up only if you add Rajasthani specialities such as laal maas or a full thali.
Kota sees light and midsize business jets, so galleys are compact and menus are short. That keeps lead time easy to manage; for a bigger cabin, tell us early what the galley holds and we adapt the menu.
For allergen and child meals the customs question is usually about packaging. At Kota we deliver sealed, labelled trays with seat numbers, which a handling agent can present at inspection if asked.
Personal food brought by the crew is generally accepted, but it is screened. For bigger trays, ask your handling agent to clear it before you arrive; we deliver already cleared to the FBO.
Not part of the charter. At Kota you send the tail and the slot, we cook and deliver, and the invoice is separate. Foreign-loaded food can be held by customs, local catering cannot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
