Catering to your aircraft in Chipi.
Chipi sits between laterite hills and the Arabian Sea, and the traffic here is leisure and charter. We prepare Konkan catering for the crew and cabin, delivered through your handling agent.
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.
Maharashtra's Konkan coast is fish country, and a private jet menu built for Sindhudurg starts there. Malvani cooking leans on fresh coconut, dried red chilli and kokum, and a good inflight menu keeps those flavours without the heavy gravies that slump in transit. Private jet food from this stretch of coast means pomfret, surmai and prawns, cooked to be re-plated, with the sauce in its own pot.
Local specialities are the strength here: solkadhi, the pink kokum and coconut drink, travels well chilled and suits a short flight. Sindhudurg Airport serves guests heading for Malvan and the coast, so the private jet platters lean on seafood, bhakri and rice. Gourmet inflight meals can be built from these dishes for Maharashtra, with private jet snacks of cashew, kokum sweets and ripe alphonso in season.
For private jet menu planning around Chipi, the Konkan gives you cashew, coconut, rice and fish; the Western Ghats gives you jackfruit and bamboo shoot. Inflight menu choices stay simple: one hot main, one cold plate, a vegetarian line that is a real dish rather than a side.
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.
A hilltop strip in the Konkan with sea on one side and laterite plateau on the other, Sindhudurg Airport at Chipi sees business jets arriving for the coast and the Malvan backwaters. Private jet catering here follows that coast: fish, coconut, kokum, and a galley plan built before the aircraft lands. Our team, former VIP flight attendants, writes the order as inflight catering you can plate straight from the drawer, whether it is aviation catering for a short hop or business aviation catering for a long weekend. Executive jet catering, diplomatic flight catering and cabin crew meals all come through the same desk.
Corporate jet catering into VOSR often means a short leg to Malvan and back. Business jet catering is built around that: charter flight catering with a light hot course, VIP flight catering with fish in season, luxury inflight catering that avoids anything fragile. A private jet chef agrees the bespoke menu with you before cooking.
When a state aircraft comes to the Konkan coast, the order is checked before anything is cooked. Government flight catering and head of state flight catering use sealed packs and a limited team. VIP aviation catering and state visit aircraft catering are delivered to the aircraft with the same discretion.
Konkan cooking hides allergens in plain sight: coconut milk, cashew paste and fish stock turn up in dishes that look vegetarian. At Sindhudurg we read each recipe for them before the card is written. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on separate boards and packed in their own boxes, and kids meals keep the spice low. Rice and millet carry gluten free orders well here.
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.
Ask for crew catering when you order the cabin menu: crew meals are on request here, not assumed. Pilot meals and flight crew meals are packed apart from guest trays, cockpit meals are easy to eat in a seat, and crew meal boxes carry a Konkan rice dish. Different meals for pilots are made on request, as are cabin crew meals.
We deliver to the FBO at Chipi and your handling agent walks the order across the apron. FBO catering is agreed before the slot. Catering delivery to the general aviation terminal, ground handling catering and handling agent catering all follow the one list.
Here on the Konkan plateau, it is the aircraft type that settles how the order is carried on board. A light or midsize jet takes the order through the main door by hand, while a larger cabin may need airside catering delivery with a high loader arranged through the handling agent. We confirm the galley layout first, so aircraft provisioning matches the ovens and drawers you have, and galley catering is packed to that space.
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.
VOSR is a young airport on the Konkan coast, and most of what lands there is private and charter traffic. It works as a small general aviation field: one terminal, modest FBO services, and ground handling services that run through a single agent. Airport catering follows that rhythm, with orders built around the one slot and the one apron.
Business aviation at Sindhudurg is seasonal: the dry months bring visitors to the coast, and monsoon quiets the field. Most movements are general aviation, private and charter, so inflight catering and in-flight catering for guests, aviation catering for operators, business aviation catering for charters and executive jet catering for owners all start with the aircraft. Diplomatic flight catering, cabin crew meals and crew meals are arranged the same way, for a business aviation hub that is small but growing.
Food coming in from overseas is subject to Indian import checks, and a general aviation arrival at Chipi is no exception. The simple route is local sourcing, with the handling agent explaining what has to be declared on arrival.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at VOSR, the next request was herb chicken with a quinoa salad for 12 guests, with a changing departure schedule to work around. The Galley Girls suggested stackable containers for the canapés, and that choice worked well with our storage arrangement. For business jet catering, that attention to meal organisation made the order noticeably easier to manage. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Clear quantities were essential at SDW: we had 3 passengers expecting a light pasta dish with grilled vegetables and were working around different crew meal preferences. My main takeaway from this business aviation catering order was the practical approach to packing arrangement. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Keeping the galley organised at Sindhudurg Airport meant planning a selection of petits fours and sandwiches for 12 guests with a family lunch request in mind. The written menu details stood out more than any sales pitch about jet catering. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
Konkan seafood costs more than Konkan vegetables, and the quote shows that line by line. Crew waiting on the ground add meals; guests who only want snacks reduce the order.
A repositioning flight to Sindhudurg often has no cabin order at all, only boxed crew meals. If guests are added later, the order grows; we handle changes right up to the slot.
A larger cabin carries more uplift, and any foreign food on board may be inspected at Sindhudurg. Ordering from us means local, sealed packs that suit the galley and sit outside most import questions.
Bringing a kosher meal from abroad is possible; keeping it sealed through customs is the hard part. We can supply one at Sindhudurg, sealed, with a seat-number label.
Charter operators often ask this. The answer is that Sindhudurg catering stands apart: we cook, pack and hand over at the FBO through the handling agent, and it appears as a separate invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
