Private jet catering at Shaheed Bhagat Singh International Airport (VICG / IXC), Chandigarh

Chandigarh is Punjabi at the table, and a private jet menu here is built on what that cuisine does well in a galley: tandoor items that reheat, dairy that travels cold, bread that must stay separate. Private jet food from Chandigarh starts with dal makhani, which holds heat and flavour better than most things on a flight, and with paneer tikka that you re-plate rather than reheat twice. The inflight menu also has to respect that much of the local clientele is vegetarian, so non-vegetarian dishes are packed in their own sealed trays. Local specialities such as sarson ka saag with makki di roti are seasonal, cooked when mustard greens are in the markets from winter, while lassi and kulfi cover the cold side in the warm months. The {Region} of Chandigarh also leans on stuffed kulcha and chole, a combination that travels well but needs the chickpeas packed apart from the bread. Always tell us if your Himalayan-bound guests want something lighter at altitude.

What goes on a private jet menu at Chandigarh depends first on the month. From November to February the inflight menu is built for fog delays and cold mornings: sarson ka saag, makki di roti, dal makhani and a tandoor platter, all packed hot with reheating written on the lid. From April the same aircraft wants lighter private jet food, chilled lassi, chaat and fruit. Local specialities of Chandigarh and the surrounding Punjab are generous with ghee and cream, so the galley rule is simple: sauces apart, bread dry, desserts sealed. Kulfi falooda is boxed in a cold bag and re-plated at the aircraft. Many guests flying to Chandigarh want a recognisably Punjabi meal in the air, and for crews that means labelling every tray clearly for vegetarian or not.