Catering to your aircraft in Shravasti.
VISV sees light jets and the odd delegation flight on the Buddhist circuit, so the food has to be simple, well labelled and ready for a short turn. Call or email us, 24/7, and we build the order around your tail.
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.
Uttar Pradesh gives the Shravasti private jet menu a clear regional base: the cooking of Awadh and eastern Uttar Pradesh, vegetarian first, built around dal, rice, flatbreads and slow-cooked vegetables. Our inflight menu for VISV leans on these local specialities because passengers arriving for the Buddhist circuit often ask for exactly that. Private jet food from this region travels well when sauces are packed apart and breads are sealed. Private jet platters of kebab and paneer, gourmet inflight meals such as dal and pulao, and private jet snacks like chaat components and sweet boxes all pack cleanly for the galley. Every dish is described by how it is served on board, so the crew knows what goes in the oven and what stays chilled.
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.
Shravasti Airport sits on the plains of Uttar Pradesh at 366 ft, and the flights that use it tend to be short, small and tied to the Buddhist pilgrim circuit. Private jet catering here means food packed for a light galley and an apron that is often empty. Inflight catering for these sectors is simple by design, aviation catering is planned around the type, and business aviation catering is ordered with the tail and the slot. In-flight catering for executive jet catering requests and diplomatic flight catering follows the same rule, and cabin crew meals are a separate line.
A corporate jet catering order into VISV tells us the aircraft, the headcount and the slot. From there our private jet chef builds a bespoke menu for business jet catering that suits a small galley. VIP flight catering and charter flight catering follow the same rule, and luxury inflight catering uses fine local ingredients rather than imports that might be held at customs.
Official visits to the Buddhist circuit bring government flight catering requests to VISV. For head of state flight catering and VIP aviation catering, we work from the protocol office's brief, keep ingredient records and assign a named team. State visit aircraft catering is sealed and handed over at the aircraft.
Uttar Pradesh cooking is mostly vegetarian, so vegan, gluten free and allergen free requests are straightforward to build, but this is also where hidden allergens live: ghee, cashew paste in gravies, wheat flour in breads. Kosher, halal, vegan, gluten free, kids meals and other special meals are packed on separate boards and in separate boxes, marked by seat number, so the crew is working from a procedure and not a label.
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.
At VISV the crew eats on a short turn, so crew meals have to be quick to open. We pack flight crew meals and pilot meals as crew meal boxes, clearly marked CREW, and offer different meals for pilots when policy requires it. Crew catering is ordered with the flight and billed like any other line; cockpit meals and cabin crew meals are simple, hearty and sealed.
FBO catering at Shravasti means the food is delivered to the FBO or general aviation terminal, then walked to the aircraft by your handling agent. Catering delivery to the FBO is planned around your slot, and ground handling catering works through the agent's airside access. Handling agent catering stays simple on a small apron.
Shravasti receives light and mid-size business jets and the occasional turboprop, so galley catering is usually carried aboard by hand rather than with a high loader. Airside catering delivery follows the handling agent's access, and aircraft provisioning is sized to the type: a small galley gets fewer, better-packed containers. If a larger aircraft is expected, tell us and we plan the loading accordingly.
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.
Shravasti Airport (VISV / VSV) is a small airfield in Uttar Pradesh, opened to serve the Buddhist pilgrimage circuit, and for business aviation it works as a quiet hub rather than a busy one. Airport catering here means food brought in for general aviation and charter movements, since the terminal has little on-site food service. FBO services and ground handling services are limited and arranged through your agent, so the order is built before you land.
Business aviation catering at Shravasti follows the pilgrim season, and as a business aviation hub it has more in common with a regional strip than a metro field. Inflight catering and in-flight catering for these sectors stay short and vegetarian-friendly. Aviation catering is built for the type, executive jet catering follows the same rule, diplomatic flight catering covers visiting delegations, and cabin crew meals and crew meals are ordered as their own line.
India requires food and drink brought in on an international arrival to be declared, and fresh meat, dairy and produce are the usual problems at customs. For a small business aviation hub like VISV, ordering local catering through us avoids carrying food in at all. Your handling agent advises on the paperwork for the flight.
Average rating from the cabin crew and pilots we cater for.
“For 7 passengers departing from VSV, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was a short ground stop. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. This experience of charter flight catering gave us a useful reference for managing portion planning on another departure. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Service planning came first at Shravasti Airport, with 5 passengers choosing grilled salmon with a lemon dressing and several individual meal preferences influencing our preparation. The order made private jet food feel manageable because the crew briefing had been considered beforehand. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned.”
“Before our guests boarded at VISV, we needed a cheese board and savoury canapés divided into 2 portions suitable for limited fridge space. I would discuss private jet meals with them again, especially when meal organisation needs careful coordination. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
How much private jet catering costs at VISV depends on the cabin you are flying. A compact galley limits the menu, which keeps cost lower; a long-range aircraft allows a full hot service, which raises it. Imported items cost more than local ones.
On this field a small order is easy to place late, but a special-meal request deserves the earliest message you can send. We handle last-minute orders and confirm each restriction seat by seat.
Shravasti is a compact airport and the handling agent runs access. For customs, international crews should expect food checks on arrival; we pack in sealed, labelled containers so the process is simple.
India restricts imports of some fresh produce, meat and dairy, and an international arrival can have food checked by customs. Crews often find it simpler to order local catering at VISV than to carry fresh food in, because it avoids declaring items at the door.
A charter covers the aircraft and crew, not the food. When a delegation flies to VISV for a Buddhist circuit visit, catering is ordered separately, and protocol requirements for menus are handled before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
