Catering to your aircraft in New Delhi.
A government-quarter airfield, VIDD runs on short sectors and tight ramp access, so catering here is portioned, labelled by seat and ready for a compact galley in New Delhi.
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.
New Delhi has a food culture that adapts well to a private jet menu. Tandoor-cooked kebabs, slow dals, butter chicken and fresh breads such as naan and missi roti are the local specialities we build the inflight menu around, and Delhi chaat gives the private jet snacks a regional identity. For Safdarjung Airport, in the Delhi (National Capital Territory) region, private jet food is cooked in Indian style and finished in the galley oven. Gourmet inflight meals can be vegetarian by default, since many passengers on this field eat no meat, and private jet platters of kebabs, paneer and chutneys travel well on a short sector.
Delhi (National Capital Territory) cooks for a crowd, and that translates well into a private jet menu. At Safdarjung, the inflight menu leans on North Indian staples: dal makhani, paneer tikka, seekh kebab, jeera rice and warm breads wrapped to keep their softness. These local specialities become private jet food that holds in a small galley, with chutneys and raita packed apart. Private jet platters of mixed kebabs, fruit from the Delhi markets and gourmet inflight meals plated at altitude suit a short hop from New Delhi, and private jet snacks such as dry-fruit mixes and masala nuts keep the cabin supplied.
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.
Safdarjung Airport sits inside Delhi's government quarter, a small field where light jets and helicopters come and go beside the old flying club; private jet catering here is mostly a question of compact galleys and strict ramp access. We cook and pack for that galley and hand over through the FBO or your handling agent. The same service covers inflight catering and in-flight catering for every cabin size, plus aviation catering and business aviation catering for operators. Executive jet catering, diplomatic flight catering for official visits and cabin crew meals are all ordered through one contact, 24/7.
Business jet catering at Safdarjung usually means a small party on a short hop from New Delhi, a compact galley and one service. Corporate jet catering is portioned by seat, VIP flight catering adds a plated main, and charter flight catering follows the manifest. A private jet chef writes a bespoke menu around the type, and luxury inflight catering can stretch to a tasting set for a longer leg out of VIDD.
In the capital, government flight catering means the menu is agreed with the protocol office, the kitchen team is fixed and the handover is sealed. Head of state flight catering and VIP aviation catering at Safdarjung rely on traceability, and state visit aircraft catering is delivered to the steps without a name on any label.
New Delhi cooks vegetarian as a matter of course, so vegan, gluten free and allergen free meals start from a good base, but ghee, cream, wheat breads and nut pastes hide in many sauces, so every one of the special meals gets its own board and box. Kosher and halal requests are handled through sealed trays, and kids meals are mild versions of the same dishes.
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.
Crews landing at Safdarjung often face a long ground wait, so crew meals are ordered with the flight, on request and invoiced like the rest. Flight crew meals are boxed and labelled CREW, and pilot meals can be hot or cold. Crew catering is built for one hand, cockpit meals travel in sealed trays, and crew meal boxes stack in the drawer. We also offer different meals for pilots when the operator asks, so captain and first officer avoid sharing a dish. The cabin crew meals ride in that same labelled box, so the cabin crew find their own tray without opening a guest dish.
At VIDD, FBO catering means a vehicle cleared at the gate and a handover at the steps. Catering delivery to the FBO is arranged with your handling agent, and ground handling catering stays in sealed boxes until the general aviation terminal staff or the crew take it; handling agent catering is simply the same order, confirmed on the ramp.
Safdarjung handles light jets, turboprops and helicopters, so a high loader is rarely needed: galley catering is carried by hand or on a small cart to the cabin door. For airside catering delivery, the handling agent clears the vehicle and the aircraft provisioning goes up the stairs in labelled boxes. If a larger aircraft is ever involved, tell us the type and we plan the loading around its door height.
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.
Safdarjung is one of two airfields serving the capital area and is used mainly for light aircraft and training. Airport catering here is scaled to small cabins, and general aviation traffic mixes with flying club activity, so ramp access is controlled.
Business aviation hub is too big a phrase for Safdarjung, but light business traffic and official flights do use it. Inflight catering and in-flight catering are ordered the same way as anywhere, aviation catering and business aviation catering follow the aircraft type, and executive jet catering is sized for a small cabin. Diplomatic flight catering and cabin crew meals are handled through the same contact, and FBO services and ground handling services are arranged by your handling agent.
India inspects imported food and restricts meat and dairy from abroad, and a field in the capital's government zone adds ramp security checks. Catering cooked in India avoids import steps, but the vehicle still needs clearance, so confirm access with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“For 5 passengers departing from VIDD, the agreed menu was a breakfast basket with individual preserves; our main consideration was a short ground stop. For our team, the strongest part of their private jet food was how they handled galley preparation. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Breakfast was already sorted; at Safdarjung Airport, the next request was chicken skewers with a couscous salad for 11 guests, with an evening cabin service to work around. I appreciated the emphasis on final order confirmation throughout the private jet meals arrangements. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”
“It was the packing plan I cared about at Safdarjung Airport, with 10 servings of herb chicken with a quinoa salad and two separate meal services to consider. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. The meal organisation stood out more than any sales pitch about private jet menu.”
Price is built per order here: protein, season and number of seats decide it. A tight departure slot at Safdarjung often means a simpler, cleaner menu, say tandoori paneer with breads, which costs less than a long plated dinner. Ask for a quote with your covers and the length of the ground time.
There is no rigid cut-off in our process at Safdarjung. A long leg with two services simply works better when we know the aircraft type and the passengers' dietary needs early, and last-minute orders are handled whenever they arrive.
Food entering India on an international arrival is subject to inspection and some products are prohibited. Delhi's monsoon and fog season can delay a departure, and held catering has to stay chilled, so tell us the weather plan. Locally prepared meals avoid most import issues.
Bringing food is possible, but customs and the handling agent set the limits. For crews watching duty time and waiting on the ground, we provide crew meals boxed and labelled, so nobody opens a passenger tray.
No. Treat catering as its own line. A positioning leg into Safdarjung with an empty cabin needs only the meals you request, and we invoice those separately from the private jet charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
