Catering to your aircraft in Nanded.
Charter and corporate flights use Nanded for the Gurudwara and for regional business. Tell us the tail and the slot at NDC, and we pack the food for the galley you 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.
Maharashtra eats from two kitchens: the Marathwada plate of Nanded and the coast and Deccan plate beyond it. A private jet menu for Nanded leans on the first: jowar bhakri, pithla, zunka, and the vegetarian-led cooking that the Hazur Sahib pilgrim traffic expects. Local specialities travel well when they are chosen for the galley: dry sabzi and bhakri in a drawer, dal in a sealed pot, chutney apart. Private jet platters of Maharashtrian farsan, gourmet inflight meals built on Marathwada staples and private jet snacks such as chivda and shankarpali give an inflight menu with a real sense of place. Private jet food for Nanded is mostly about what stays good at altitude, not what is rarest.
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.
The Hazur Sahib pilgrimage calendar shapes the traffic at Nanded (VAND / NDC), and the cabin often carries large family parties. Private jet catering here means vegetarian-first menus, sealed trays and clear labelling, passed to the FBO or handling agent. In-flight catering, business aviation catering and executive jet catering follow the aircraft's galley; diplomatic flight catering and cabin crew meals are arranged on request and invoiced like the rest.
At VAND, business jet catering and corporate jet catering are mostly about restraint: few dishes, done well. A private jet chef writes a bespoke menu for charter flight catering, while VIP flight catering and luxury inflight catering add small plates and a clear brief for the cabin crew.
When a delegation lands at VAND, government flight catering is coordinated with the protocol office. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: nothing is left to chance and nothing is publicised.
Nanded cooking is largely vegetarian, which helps. Kosher, halal, vegan, gluten free and allergen free meals are written as a procedure on the day: where the shared fryer, the peanut oil, the wheat flour for bhakri sit in a Maharashtrian kitchen. Special meals and kids meals go in sealed trays marked with the seat number, on a separate board, never beside the guest trays.
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 pilgrim charter into NDC, flight crew meals are ordered on request and billed on the same invoice as the guest food. Flight crew meals for a pilgrim charter are usually short, so pilot meals are packed to eat from the jumpseat. Crew catering is labelled CREW, cockpit meals are boxed and different meals for pilots are available when the operator's policy asks for it. Crew meal boxes stay separate from guest trays, and cabin crew meals are packed for a standing turnaround.
FBO catering at Nanded is handed over at the aircraft, through your handling agent. Catering delivery to the FBO or the general aviation terminal depends on the slot; ground handling catering and handling agent catering are coordinated with the tail number.
At Nanded, the aircraft type decides the loading: a light or midsize jet takes trays through the door by hand, a larger cabin may need a high loader at the stairs. Galley catering is cooked and packed for what the galley holds. Airside catering delivery runs through your handling agent, and aircraft provisioning at VAND is confirmed against the tail before the food is cooked.
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.
NDC serves eastern Maharashtra and the Godavari basin, and general aviation is a visible part of its day. Airport catering here is organised by tail and slot, with ground handling services passing food to the aircraft.
Business aviation catering at Nanded follows the pilgrimage season: heavier traffic around major Sikh festivals. Inflight catering, in-flight catering and aviation catering are scheduled around those dates; executive jet catering and diplomatic flight catering are arranged on request, and cabin crew meals are ordered like any other item. FBO services and ground handling services are provided by the field's handling agent. General aviation at this business aviation hub is modest but regular.
Customs at NDC follow Indian food import rules: declared items only, and restricted produce is removed. The handling agent confirms what can go on board, and we adjust the menu for the aircraft and the next leg.
Average rating from the cabin crew and pilots we cater for.
“With two separate meal services to consider at VAND, we needed a practical way to serve vegetarian wraps and colourful salads to 3 passengers. This experience of private jet catering services gave us a useful reference for managing storage requirements on another departure. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into clearly marked packs that were easy to handle. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need.”
“Having 4 guests request a mezze selection with flatbreads at NDC meant planning the portions carefully while accounting for different crew meal preferences. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Rather than an elaborate service at Nanded Airport, our 2 guests wanted a selection of petits fours and sandwiches, organised sensibly around limited fridge space. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the main courses ready without cluttering the galley work area during preparation. When comparing private jet catering companies, I would look closely at written menu details after this experience.”
Early morning departures at Nanded tend to favour cold platters and dry snacks, which price lower than hot mains. Seasonal items such as mango cost more in their short window. The figure depends on the dishes, not on the airport.
Lead time for a Marathwada dish is mostly a matter of what is in the market that week. We handle last-minute orders and say plainly if a local product cannot be sourced.
Customs in India treats food on board an aircraft as a declared item. Passenger numbers that move late are managed through the handling agent; we adjust trays and labels on request.
Return-leg meals out of NDC are cooked and packed with the outbound order. Passengers can carry their own food too, subject to customs at the destination.
Not part of a private jet charter, no. Food is a separate order. A short turnaround at VAND favours dry or cold service, and the invoice for the meal is its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
