Catering to your aircraft in Shillong.
Shillong runs on light jets and turboprops, with weather that decides the day. We prepare private jet catering for a compact galley, then pass it to your FBO or handling agent at the apron.
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.
Meghalaya cooks with what the hills give: Khasi rice, smoked pork, bamboo shoots, black sesame and fiery bird's-eye chilli. A private jet menu for Shillong leans on these, adapted for a galley. Jadoh, the Khasi rice and pork dish, travels well and reheats evenly in a small oven. Dohneiiong, pork in black sesame, is packed with its gravy apart so it stays rich. Local specialities like these make an inflight menu feel placed, not generic. For private jet food at VEBI we keep the heat level adjustable, because guests arriving in Meghalaya vary a lot. Private jet platters of local fruit, Khasi tea and fried snacks suit a short stay, and gourmet inflight meals can be built around Shillong tea and honey. Private jet snacks such as roasted peanuts and tea cakes fill the gap on the hop out of the plateau.
Shillong Airport serves Meghalaya, a state known for its Khasi, Jaintia and Garo food traditions. The private jet menu here can lean on jadoh, tungrymbai (fermented soybean) and fresh river fish when available, all packed so the galley only has to finish them. Private jet food for this airport works best with clear spice labels and sauce on the side. Local specialities from the Meghalaya hills, such as Lakadong turmeric and honey, give the inflight menu a regional signature. Private jet platters, gourmet inflight meals and private jet snacks are each packed separately, so the flight attendant on the Shillong turn can serve in the order the cabin wants.
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.
Shillong sits on a plateau at 2,910 ft, and light turboprops and small jets plan their day around the hill weather. Private jet catering here is cooked for a compact galley and handed to the handling agent at the apron. Inflight catering for Meghalaya is built around local ingredients, and in-flight catering for the cabin is packed in labelled trays. Aviation catering and business aviation catering for VEBI both follow the type of aircraft on the slot. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way, with the airport, the tail and the headcount.
Who flies into VEBI? Mostly small corporate jets, charter flight catering orders and the occasional VIP party for Meghalaya. For business jet catering we keep the galley in mind. Corporate jet catering, VIP flight catering and luxury inflight catering are written as a bespoke menu, and a private jet chef can adapt it to what the plateau has that week.
When a minister or official lands at Shillong, the order is cleared by the protocol office first. Government flight catering, head of state flight catering and VIP aviation catering are packed sealed and labelled by seat. State visit aircraft catering gets a named team and a discreet handover at the apron.
Special meals at Shillong are handled with a procedure, not a label. We cook kosher, halal, vegan and gluten free dishes away from pork and bamboo-shoot dishes. Allergen free trays stay sealed, and kids meals are made mild.
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.
The crew on a Shillong turn needs food that works in a cockpit. Crew meals are on request and billed like everything else. We pack flight crew meals as crew meal boxes, with different meals for pilots when policy asks. Pilot meals and cockpit meals stay simple and sealed, crew catering for a longer stay can include a hot plate, and cabin crew meals sit apart from guest service.
FBO catering at Shillong is handed over at the general aviation terminal or straight to your handling agent, who controls the apron. Catering delivery to the FBO is coordinated with ground handling catering for the slot. Handling agent catering at VEBI is done by name and tail number.
Shillong sees small aircraft, so a high loader is rarely needed. Galley catering is loaded by hand or by a small truck. For airside catering delivery, the aircraft type sets the door height and the cart. Aircraft provisioning on a turboprop is a short job.
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.
Shillong Airport, also called Umroi, serves the capital of Meghalaya from a hilltop plateau and works as a small business aviation hub for the state. It handles regional flights and general aviation, with FBO services and ground handling services that are modest but practical. Airport catering here is built for light aircraft and short stays.
Cloud and rain on the plateau shape the year, and as a business aviation hub for the hills Shillong sees more traffic when the weather opens. Inflight catering, in-flight catering and aviation catering are planned around the forecast, and business aviation catering around a small galley. Executive jet catering suits compact aircraft, diplomatic flight catering needs protocol clearance, and cabin crew meals and crew meals are ordered as a separate request.
India controls the import of meat, dairy and fresh produce, which matters for any business aviation hub receiving flights from abroad. At Shillong, food loaded overseas can be refused or need a declaration on arrival. Meals cooked in India avoid most of that, and your handling agent can advise on a specific item.
Average rating from the cabin crew and pilots we cater for.
“With several individual meal preferences to consider at SHL, we needed a practical way to serve fresh fruit and breakfast pastries to 4 passengers. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“My order at Shillong Airport covered avocado toast components and breakfast fruit for 9 guests, with a practical service plan needed because of limited fridge space. When comparing aviation catering companies, I would look closely at packing arrangement after this experience. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Good preparation made the difference at VEBI, where 5 guests expected a mezze selection with flatbreads despite a changing departure schedule. For our team, the strongest part of their flight catering was how they handled final order confirmation. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
A waiting crew at VEBI usually asks for two things: a hot dish when the duty clock allows it and a cold box for later. Those are priced separately, so you see what drives the cost. Local items such as jadoh sit in the middle of the range.
For an empty cabin we cook only what the crew will eat, so the lead time question comes down to the menu you choose. Fresh Khasi dishes need a day's notice from the kitchen; cold boxes are simpler. Late orders are treated seriously.
A light jet's galley decides how much we can send, and customs decides what you can bring in. In India, imported meat, dairy and fresh produce are controlled, so a locally cooked meal at Shillong is the simpler route. Ask your handling agent before you load anything from abroad.
Yes, food of your own can travel, with customs permitting. For special meals at Shillong we build a separate board and box, with a seat label, so nobody opens a passenger tray by mistake.
Catering stays outside a private jet charter. For Shillong, we coordinate with your handling agent so the vehicle can enter the airside and reach the aircraft, and the invoice follows the order, like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
