Catering to your aircraft in Guwahati.
Guwahati's rotations run on monsoon timing and short turns, and the galley has to be packed for both. We cook and pack for crews flying into VEGT, with Assamese produce and a handover at the aircraft.
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.
Guwahati sits in Assam, and a private jet menu for VEGT starts with what the Brahmaputra valley grows and catches. An inflight menu built here uses joha rice, a fragrant short-grain variety that holds its aroma in a covered tray, and Assam tea for the end of the service. Private jet food from this region leans on fish: rohu and the river fish cooked in a light mustard-oil gravy, or the sour tenga style with tomato and lemon, which reheats well because it carries no cream.
Local specialities that travel well from Guwahati include duck with ash gourd, pork with bamboo shoot for guests who eat it, and pitika, the mashed potato and mustard-oil preparation served cold. Khar, made with raw papaya and an alkaline filtrate from banana skins, is distinctive to Assam and suits a first course in the galley. For the sweet end, pithas and coconut laru pack flat and need no oven. Anything with a sauce goes in its own pot, so the plate stays clean when you re-plate.
For a Guwahati rotation we pack Assamese dishes to the galley you have, not to the menu we would like. Dishes with fresh herbs are finished at the aircraft, and tea is sent leaf and pot rather than as a bag. The Region here, Assam, also means a wide choice of vegetarian cooking from the valley, so a vegetarian guest does not get the same plate twice across a long trip.
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.
Assam grows the tea and the rain arrives with it. At Guwahati (VEGT/GAU), private jet catering starts from what the region does well: Assam tea, Khar and tenga cooked light, joha rice, pithas for the sweet course. Inflight catering and in-flight catering for this airport are written around what survives a humid ramp and a small oven. Aviation catering for business aviation catering clients and executive jet catering rotations is delivered to the FBO or your handling agent, and diplomatic flight catering follows the protocol your office sets. For the flight deck, cabin crew meals are an on-request line on the order, billed as the rest is.
A private jet chef at VEGT starts from who is flying and what they eat. Business jet catering, corporate jet catering and VIP flight catering are built as a bespoke menu around the guests, with charter flight catering for one-off trips and luxury inflight catering for the long legs out of Assam.
Government flight catering at Guwahati follows the protocol your office sets. Head of state flight catering and VIP aviation catering are cleared before cooking, with a named team, and state visit aircraft catering is traceable dish by dish.
At Guwahati the risk is mustard oil, peanut and fish in the same kitchen line, so special meals here run on a separate board and a separate box. Kosher, halal, vegan, gluten free, allergen free and kids meals are each written down before cooking starts, and the vegan menu draws on local produce: gourd, greens, lentils and joha rice. Tell us the tail, the seat and the restriction and the label carries only the seat number.
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.
At VEGT the crew eats between legs, so crew meals are packed to be eaten fast. Flight crew meals and pilot meals travel in their own boxes, crew catering is billed as an ordinary line, and cockpit meals stay clear of the guest drawer. Crew meal boxes are labelled by position, and different meals for pilots are prepared on request, each in its own container.
FBO catering at VEGT is handed over at the aircraft: the general aviation terminal is our meeting point, and ground handling catering is coordinated with your handling agent for airside access. Catering delivery to the FBO is the default, and handling agent catering follows your slot.
At VEGT, how the order goes aboard depends on the aircraft in front of you. A narrow-body bizliner needs a high loader at the door, while a light jet takes the galley catering by hand up the stairs. Tell us the type and we plan airside catering delivery and aircraft provisioning to match the door height and the galley, not the other way round.
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.
Guwahati is the principal gateway to Assam and the north-east, a general aviation field with a busy commercial runway. Airport catering here serves a mix of corporate trips, government movements and pilgrim charters, with business aviation hub activity concentrated around the main terminal.
Business aviation catering at VEGT is shaped by the monsoon: executive jet catering needs sealed trays, inflight catering favours dishes that hold in humid air, and in-flight catering for short turns is finished in the galley. Aviation catering for delegations is cleared by protocol, diplomatic flight catering stays traceable, and cabin crew meals are packed for the flight deck. FBO services and ground handling services decide how it reaches the aircraft.
India controls the import of fresh produce, meat and dairy, and food waste from international flights is handled under rules the authority applies at Guwahati. For an outbound leg, locally prepared catering avoids most of it; tell us the destination and we plan around its rules.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at GAU included 9 passenger meals, a request for smoked salmon bagels and sliced fruit, and instructions addressing an evening cabin service. For airline catering, that attention to final order confirmation made the order noticeably easier to manage. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at Lokpriya Gopinath Bordoloi International Airport, where 7 guests expected a cheese board and savoury canapés despite different crew meal preferences. Our brief for crew meals was met with a sensible plan for packing arrangement. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into stackable containers that were easy to handle. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need.”
“Nothing about the 5 guest order at VEGT called for excess complexity: just mushroom risotto and a green salad and sensible planning for different crew meal preferences. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise. My main takeaway from this FBO catering order was the practical approach to packing arrangement.”
How much does private jet catering cost at VEGT when a guest needs special meals? Think per menu. An allergen-free dish uses its own tools, which adds work; a child's portion subtracts it. Phone or email with the party and the diets.
Lead time at Guwahati is mostly a question of clearance. Once your handling agent confirms the airside pass, we plan the pack-out around your slot. If the plan changes late, call us: last-minute orders are handled.
For a flight into VEGT, customs and food-import rules in India matter: what you land with may be seized or sealed. We prepare on the ground for your departure, so what boards is local and compliant.
On a government flight the question belongs to protocol first, customs second. Bringing food in is possible, but a locally prepared and traceable menu avoids inspection delays on the ramp.
No, catering sits apart from the aircraft price, including on a night departure. Order it by phone or email, and it is invoiced separately. A late or very early slot at VEGT is handled; we plan the pack around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
