Catering to your aircraft in Lilabari.
Tea country, river mist and a quiet apron: VELR asks for food that holds in warm air. We pack it for the aircraft and hand it over airside.
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.
Assam gives a private jet menu a very particular character. The state is built around the Brahmaputra valley, black-and-gold tea and rice, so a private jet menu for Lilabari can lean on dishes that are mild, aromatic and easy to portion. Local specialities such as masor tenga, the sour fish curry brightened with tomato or lemon, travel well when the broth is packed apart from the rice. Duck or chicken with ash gourd, khar made with raw papaya and alkaline filtrate, and pitika mashes of potato, brinjal or fish give an inflight menu real regional identity without demanding a galley kitchen.
For private jet food on this route, think in layers. Joha rice, the scented short-grain variety from Assam, makes a fragrant base that re-plates cleanly. Private jet platters can carry pithas, the rice-flour sweets and rolls of Bihu season, with narikol laru coconut balls for the cabin. Gourmet inflight meals are finished with a pot of Assam tea or a chilled tea-infused dessert, and private jet snacks can include roasted lotus seeds, jaggery sweets and puffed rice mixtures. These local specialities keep the Lilabari menu rooted in the region rather than generic.
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.
Lilabari North Lakhimpur sits on the flat floodplain of the upper Brahmaputra at 330 ft, a small north-bank airfield where monsoon cloud shapes most arrivals. Private jet catering for VELR is built around that rhythm: light, well-sealed food that survives a humid apron and a compact galley. We also supply inflight catering and in-flight catering for the occasional charter, aviation catering that suits tea-estate visitors, and business aviation catering for officials heading into Assam. Executive jet catering and diplomatic flight catering are handled through your handling agent, and cabin crew meals are packed beside the guest trays.
Business jet catering at Lilabari is usually a light-jet brief. Corporate jet catering and VIP flight catering for estate owners and officials is built around mild Assamese dishes. Charter flight catering stays simple, luxury inflight catering uses local fish and joha rice, and a private jet chef writes a bespoke menu for each tail.
When a ministerial or state party lands at Lilabari, protocol decides the order. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all discreet, traced and kept confidential.
Lilabari food is already rice-led and fairly mild, which helps with special meals, but the cooking uses mustard oil, fish and shrimp paste, so allergen free service is handled as a procedure and not a label. Kosher, halal and vegan requests are written around Assamese dishes; gluten free is simple with rice and dal; kids meals stay mild; and each tray is packed and marked by seat so nothing is mixed in the galley.
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.
Waiting at IXI for guests means a crew wants real food. Crew meals are ordered with the flight; flight crew meals come in crew meal boxes, pilot meals use different meals for pilots, and cockpit meals stay easy to eat. Crew catering is on request and facturé like any order, and cabin crew meals ride separately.
FBO catering at VELR is handed over at the general aviation terminal or at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, with ground handling catering cleared for airside access. Handling agent catering stays in one clear chain.
VELR is a small strip, so galley catering for IXI is usually sized for a light jet or turboprop, and airside catering delivery goes to the aircraft door through your handling agent. If a larger aircraft is expected, tell us the type: aircraft provisioning for a bigger galley, or a high loader on the apron, is arranged ahead and agreed with the FBO.
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.
VELR is a regional airfield in Assam's tea belt. General aviation is light, the terminal is compact, and airport catering depends on what the handling agent can bring airside.
Business aviation hub it is not, but IXI sees charters, tea-estate visitors and relief flights. Inflight catering, in-flight catering and aviation catering are scaled to light aircraft; business aviation catering and executive jet catering are by request. Diplomatic flight catering and cabin crew meals are cleared through handling. General aviation and FBO services are modest, as are ground handling services.
International arrivals into Lilabari fall under Indian customs, which restrict some imported food. Order locally and let the handling agent confirm whether anything on board must be declared.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a light pasta dish with grilled vegetables at Lilabari North Lakhimpur Airport; 3 portions were needed, with a family lunch request factored into preparation. I appreciated the emphasis on galley preparation throughout the private jet food arrangements. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation.”
“Several practical details needed attention at VELR, with grilled salmon with a lemon dressing requested for 12 guests and a short ground stop to accommodate. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. Our brief for private jet meals was met with a sensible plan for packing arrangement.”
“Food presentation mattered to our 3 guests, but different crew meal preferences also had to be considered when organising a mezze selection with flatbreads at IXI. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling. Our brief for private jet menu was met with a sensible plan for storage requirements.”
Crew duty time matters because it decides how many meals you order. If the crew waits at IXI for guests coming back from the tea estates, add return-leg trays. Each dish is priced in the quote, with Assamese rice dishes sitting lower than imported items.
A repositioning flight to IXI with no passengers is a simple order: crew boxes and water. Lead time depends on the slot and any customs paperwork, and late requests are accepted and processed.
Customs depends on whether the flight is international. A domestic hop into Lilabari is simple; a foreign-registered aircraft may be asked to declare onboard food, and a small galley means little to declare.
Guests do sometimes bring their own meals, especially for religious diets. At VELR, we can cook halal, kosher-style or vegan dishes on request and mark them clearly so the cabin crew serves them correctly.
Charter contracts rarely mention food. At Lilabari, you order catering on its own, we deliver via the handling agent, and the invoice stays separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
