Catering to your aircraft in Orvakal.
Kurnool is a quiet Deccan field where light jets and turboprops come and go, and the orders are small and precise. We cook for your galley, and pack for the drawer or the oven you actually have.
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.
Kurnool and the wider Rayalaseema country cook hot, dry-roasted and generous with chilli, and that character carries straight into a private jet menu for VOKU. Our inflight menu for Orvakal draws on local specialities: ragi sangati with fiery chicken or mutton curry, pesarattu with ginger chutney, and the Kurnool-style biryani that locals argue about. Private jet food from Andhra Pradesh rewards a careful hand with heat, so chilli is packed as a side pot and the passenger decides at the table. Private jet platters of chutney podi, murukku and fresh seasonal fruit travel well, and private jet snacks such as roasted peanuts and jaggery sweets suit a short Andhra Pradesh sector. Gourmet inflight meals can be plated in the Telugu tradition or lightened for guests who prefer a continental line.
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.
Kurnool Airport sits on the dry Deccan plateau at 920 ft, a small field in Orvakal that mostly sees light jets and turboprops. Private jet catering here means menus built for compact galleys and Andhra Pradesh palates, with inflight catering for charters and in-flight catering for owner flights. Aviation catering and business aviation catering come from the same kitchen, packed for executive jet catering, diplomatic flight catering and cabin crew meals alike.
Business jet catering at Kurnool is usually a light-jet brief: a handful of passengers, one or two sectors, and a galley with an oven or only a drawer. Corporate jet catering here leans on regional dishes, VIP flight catering adds plated service, and charter flight catering stays simple and well labelled. A private jet chef writes the bespoke menu around the type, and luxury inflight catering means the guest tray is correct, not crowded.
Official parties landing at VOKU get a quiet, traceable service. Government flight catering is planned with one contact, head of state flight catering uses no names on labels, VIP aviation catering is sealed trays checked against the allergen sheet, and state visit aircraft catering is delivered to the aircraft without fuss.
Andhra Pradesh cooking hides allergens in places a guest might not expect: groundnut oil is the default frying fat, tamarind and sesame turn up in chutneys, and ghee finishes many rice dishes. Kosher, halal, vegan and gluten free orders for Kurnool are therefore handled as a procedure with its own prep board, so special meals, allergen free trays and kids meals never share a surface with the regional kitchen. Vegetarian is the local norm, which makes vegan and Jain-style requests straightforward to build here.
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 on a Kurnool turnaround eat from a box, not a plate, so crew meals are built for that. Flight crew meals are cold or oven-ready, pilot meals are two different dishes when the operator asks, and crew catering is ordered as a separate line on request and billed with the rest. Cockpit meals travel as crew meal boxes labelled CREW, with different meals for pilots if the policy calls for it, and cabin crew meals are packed apart.
FBO catering at Kurnool means a handover at the general aviation terminal, or at the aircraft if your handling agent clears the gate. Catering delivery to the FBO is planned around your slot; ground handling catering and handling agent catering are coordinated so the vehicle pass and the apron escort are ready.
Kurnool Airport mostly handles light jets and turboprops, so galley catering usually travels by hand or small trolley rather than by high loader. For larger business aircraft we confirm door height and sill with your handling agent, and arrange airside catering delivery to match. Aircraft provisioning at VOKU is planned around the type: a small galley gets compact, stackable trays; a wider cabin can take full service carts.
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.
Kurnool Airport (VOKU/KJB) at Orvakal is a small general aviation field serving regional and business flights across Andhra Pradesh. FBO services run through the terminal, ground handling services are arranged on the day, and airport catering is cooked locally to match the traffic. As a business aviation hub for the Rayalaseema side of the state, it stays quiet and unhurried.
Traffic at VOKU is mostly charters and corporate owners, which makes it a modest business aviation hub where each trip is briefed on its own. Inflight catering and in-flight catering are built around the light jet or turboprop on the apron, aviation catering and business aviation catering for charter parties, executive jet catering for owner flights, diplomatic flight catering for official visits, and cabin crew meals and crew meals on request.
India controls food imports closely, so catering for Kurnool is cooked locally rather than flown in. Customs and the handling agent decide what stays on board at departure, and we advise on the declaration so the order matches the rules. For a field like this business aviation hub, a locally cooked order avoids most of the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Kurnool Airport, with beef fillet with roasted potatoes requested for 11 guests and a family lunch request to accommodate. We changed the quantities of side dishes, and The Galley Girls reflected the request in the final packing list. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly. I would discuss inflight catering services with them again, especially when final order confirmation needs careful coordination.”
“A request for yoghurt pots and fresh berries, 6 passengers, and a revised passenger count: that was our brief for the departure at VOKU. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the starters to brief the crew without making assumptions about what had been ordered. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point.”
“As the person coordinating poached fish with steamed rice for 9 passengers at KJB, I needed an arrangement that considered different crew meal preferences. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. When comparing inflight catering companies, I would look closely at packing arrangement after this experience. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”
Galley size drives the order more than anything else at Kurnool. A turboprop with a cold drawer gets chilled platters and snacks; a midsize jet adds an oven-finished dish. Tell us the type and how many are flying and we answer how much private jet catering will cost for that exact sector.
Kurnool's vegetarian-leaning kitchens make plant-based and allergen free meals simple, so lead time is rarely the issue. A kosher or strict halal meal is different and wants an early brief. We take late requests too and tell you honestly what can be done.
Kurnool Airport has no large cargo ramp, so the customs route is simple: your handling agent clears the vehicle, we deliver the sealed order, and anything uneaten on an international departure is dealt with under the usual declaration.
Packaged, shelf-stable items are usually tolerated, but fresh imported food often is not, and customs officers have the last word. Ordering catering for Kurnool locally keeps the galley stocked without a declaration.
The charter contract does not cover catering, so it is ordered and billed like any other service. A delegation flight to Orvakal is handled with extra care: the menu agreed beforehand, allergens confirmed and every tray labelled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
