Catering to your aircraft in Hyderabad.
Hyderabad's business aviation traffic leans on Genome Valley pharma, IT park delegations and wedding-season charters, with a long runway sitting at 2,024 ft. We pack the galley to match, and last-minute orders are handled.
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.
Telangana's table is built on rice, slow-cooked meat and sour, smoky spice, and a private jet menu for Hyderabad can carry it well if each dish is chosen for how it travels. Hyderabadi dum biryani is sealed in its pot with the raita packed apart, so the lid is the only thing to open. Haleem, the Ramadan-season stew, reheats evenly, which makes it a rare gift for a galley with one oven. Mirchi ka salan and baghare baingan hold their sauce in a sealed pot.
Our inflight menu for the Hyderabad market also leans on lighter local specialities: sheermal and double ka meetha for the sweet course, Irani chai in a flask, and Deccan salads cut per passenger. This is private jet food that respects the cabin, since nothing needs a flame at altitude. In-flight catering for Telangana means picking what survives the ramp heat, then packing it with the seat numbers and diet cards written on the lid.
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.
Hyderabad's pharma and IT delegations arrive on turboprops and heavy jets alike, and the galley question starts there: private jet catering at Rajiv Gandhi International means a biryani that survives the oven and a sauce kept in its own pot. Our inflight catering is written by former VIP flight attendants, so the in-flight catering reaches you labelled by seat. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering follows the same rule, and cabin crew meals ride in their own boxes.
Business jet catering at Rajiv Gandhi International is shaped by pharma delegations, IT executives and wedding charters. Corporate jet catering, VIP flight catering and charter flight catering all start from the aircraft's galley. A private jet chef at Hyderabad writes a bespoke menu around the party size, the sector length and what the oven can do, with luxury inflight catering touches such as a plated qubani ka meetha.
Government flight catering at Hyderabad runs through protocol first. Head of state flight catering and VIP aviation catering are confirmed by the delegation office before any cooking begins, with named staff and traceability. State visit aircraft catering is discreet and sealed.
Hyderabad's cooking hides allergens in places a card does not always catch: peanuts and sesame in salans, ghee in rice, nuts in desserts. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on separate boards and packed in marked boxes. Kids meals, matched to the seat plan, go in their own box.
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.
Crew at Hyderabad often sit through long ground waits during delegation days, so crew meals are packed to be eaten from a box, hot or cold. Flight crew meals, pilot meals and cockpit meals are labelled CREW, and different meals for pilots go in separate boxes when the operator's policy asks for it. Crew catering and crew meal boxes are ordered on request and invoiced like the rest of the order, never included.
FBO catering at Hyderabad is handed over through the general aviation terminal on your slot. We arrange catering delivery to the FBO with your handling agent, who opens the ramp. Ground handling catering and handling agent catering follow the same route, and the ramp weather decides whether we pack extra insulation.
Larger types, from Boeing business jets to wide-bodies, need a different loading approach at VOHS. Galley catering for these aircraft is packed in trolleys and trays sized to the aircraft's own galley, and airside catering delivery is coordinated with your handling agent for the aircraft door and ramp access. Aircraft provisioning is easier once you tell us the type, the door height and whether a high loader is needed.
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.
Rajiv Gandhi International is Hyderabad's single airport for large and small aircraft, which makes airport catering simple to plan. General aviation uses its own terminal and ramp, with FBO services and ground handling services on site.
Hyderabad is a growing business aviation hub, with inflight catering and in-flight catering ordered for pharma, IT and wedding travel. Aviation catering, business aviation catering and executive jet catering share the same handover. Diplomatic flight catering is reviewed by protocol, and cabin crew meals are packed apart from guest trays.
India controls food imports, especially meat, dairy and fresh produce, so catering prepared in Telangana avoids most declarations. Customs may inspect anything brought from abroad. Tell us the aircraft's origin and we advise on what to load.
Average rating from the cabin crew and pilots we cater for.
“With a tight boarding window to consider at HYD, we needed a practical way to serve a mezze selection with flatbreads to 2 passengers. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. The cabin team could match the main courses to the request before moving on to the remaining departure tasks. This experience of private jet food gave us a useful reference for managing meal organisation on another departure.”
“Packing a selection of petits fours and sandwiches for 3 passengers at Rajiv Gandhi International Airport needed careful thought, especially given a small galley worktop. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. With private jet meals, careful attention to portion planning matters as much to our crew as the menu itself. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Menu approval at VOHS covered roasted vegetable bowls with separate dressings for 12 guests, leaving us to organise the service around a small galley worktop. The order made private jet menu feel manageable because the storage requirements had been considered beforehand. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service.”
Start with the duty day. When the crew sits at Hyderabad for half a day, we add hot crew meals and a sweet course. When it is a quick turn, a cold box is enough. Price follows from that, and from whether you choose seasonal Telangana products or standard ones.
Empty-cabin repositioning into Rajiv Gandhi International is easy to cater: no guest menu, no seat plan, just the crew. The lead time depends on whether you want a hot meal or a cold one. Last-minute orders are handled either way.
The aircraft type decides what fits, customs decides what may enter. A light jet with one drawer cannot carry a full biryani service, and imported fresh produce may be restricted by Indian rules. We cook locally in Telangana, so most items avoid customs issues.
You can carry food for yourself, but customs may question meat, dairy or fresh produce. For a kosher, halal, allergen or child's meal, we advise against bringing your own: ours are packed with a diet card and a sealed lid, which the cabin crew can verify.
A charter into Rajiv Gandhi International covers the aircraft and crew, not the food. We deliver to the FBO and your handling agent takes it to the aircraft, so airside access and ramp passes must be arranged with them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
